Ingredients:

• 1.5 cups – prawns, shelled and de-veined.
• 2 – small potatoes, chopped.
• 3 – small brinjals, chopped.
• 1 – sweet potatoes, chopped.
• 1 – radish, chopped.
• 1/2 cup – chopped white pumpkin pieces.
• 3 – drumsticks.
• 2 – small onions, sliced.
• 1 tbsp – oil.
• salt as per taste.
• 1 tbsp – Lemon juice.
• Ground masala:
• 1/2 cup – coconut, grated.
• 1 bunch – coriander leaves.
• 1/2 tsp – Red Chilli powder.
• 1 tsp – Turmeric powder.
• 1 tsp – coriander seeds.
• 1 tsp – cumin seeds.
• 4 – Garlic flakes.
• 5 – green chillies.
• 1/2 inch – ginger.
• 1/2 tsp – bottle masala.

Method:

1. Heat oil in a vessel.
2. Put the ground masala and simmer for a minute.
3. Add the chopped vegetables, onions and prawns.
4. Put water, salt and let it cook.
5. Keep the consistency of the curry as required by adding more water.
6. Add lemon juice to the curry.
7. Serve hot with rice.

Recipe courtesy of Priscilla Farro