Chingudi Alu Jhola (Prawn Curry)

This recipe is from my Mom's(Mother-in-law) kitchen without using tomatoes which is the traditional ingredient of every curry. Instead of that here we use coconut milk to add a different flavor to the curry.


Ingredients
250 grams prawn
1 medium sized potatoes
4 medium sized onions
8 green chillies
2 spoon of ginger garlic paste
3 table spoons of coconut milk
Garam masala
Red chilli powder
Turmeric powder
Salt


Procedure
Marinate the washed prawns for 10 minutes with turmeric powder and salt.
Boil the potatoes, peel it off and cut into pieces.
Chop the onions and green chillies.

Pour 6-7 spoons of oil in a kadai and fry the prawns on medium flame till it golden brown.
Take it out from kadai, add 1-2 spoon of oil into it.
Put the onions and green chillies and fry on medium flame.
Add the ginger garlic paste and fry till its brown.
Now add the Potatoes, salt, turmeric powder, red chilli powder and garam masala as per taste and fry it well.
Add the coconut milk, stir it to mix uniformly and leave on low flame for 5 minutes.
Add 2 cups of water and heat on high flame so that it bubbles.
Decorate with coriander leaves and serve hot.