Spicy Prawns with Potatoes

Name: Spicy Prawns with Potatoes (Papayta Jhinga)
Yield: Serves 6
Ingredients: 1 tsp ground cumin; Pinch of sugar; 2 tbsp oil; 4 cloves crushed fresh garlic; ¼ tsp turmeric; 2 sprigs fresh curry leaves; 1 kg / 2.2 lb potatoes, peeled and diced, washed and patted dry; 1 kg / 2.2 lb prawns, with or without tail, washed and patted dry; 1 tsp ground fresh ginger; 1 tsp salt; 2 tsp crushed whole red chillies; 1 tsp ground coriander seeds; 2 whole green chillies

Papayta Jhinga

Preparation info

Serves
6

Difficulty
Easy

Appears in

The World of Parsi Cooking

By Niloufer Mavalvala

Published 2019

About

Potatoes and prawns, both a favourite – the combination is hard to beat for most who love Parsi food. There are innumerable ways of making this dish with each household adding its own twist. Here I share my own family’s recipe. While the red and green chillies are a must, they are the barometer of how spicy this dish will end up being.

Ingredients

1 kg / 2.2 lb prawns, with or without tail, washed and patted dry
1 kg / <

Method

Halve the marinade and marinate the prawns and potatoes in separate bowls. Add curry leaves and green chillies to the prawns. Leave for an hour. This can also be left for up to 24 hours in the fridge but should be brought back to room temperature before starting to cook.

Heat a skillet with a teaspoon of oil and add the potatoes. Cook them over high heat, tossing until lightly browned.