Oriya style Chingudi tarkari/ Prawn curry

Nadia rasa diya Chingudi jhola/Coconut milk based Prawn curry.. Last sunday, Soumya brought some tiger prawns and asked me to make this authentic Odia style prawn curry with Nadia rasa (coconut milk). Actually We both love Prawn in any possible form, be it fried or a thick to thin curried gravy.. but amongst them we both love this gravy the most. The addition of coconut milk in the end ,makes the gravy creamy n rich in taste.
So here is the recipe ,

Ingredients :-

Sl. No	Item	Quantity
1	Prawn	500 gms
2	Potato	2 medium sized
3	Onion	2 medium sized
4	Garlic	8 – 9 cloves
5	Green cardmom	2 inch long
6	Cinnamon	3/4
7	Tomato	1 inch
8	Cumin seeds	1 big sized
9	Dry Red chilly	2 tsp
10	Chili Powder	2/3
11	Mustard Oil	2 tsp
12	Turmeric	3-4 tbsp
13	Salt	according to the taste
14	Coriander Leaves	As required for garnishing

Method:-

Clean the Prawn and pat dry.Marinate with turmeric and salt.properly mix the turmeric and salt with the prawn evenly so that it coats well.Cut potatoes into big chunks.

Prepare a smooth paste of Onion, Ginger, Garlic , green cardmom,cinnamon ,cumin seeds & dry red chilly. grind the tomatoes into a puree. keep aside.

In a wide bottomed vessel or kadhai, put Mustard Oil and let it heat . Shallow fry the marinated prwan till it’s golden brown from both the sides.You don't need to fully cook it since it will also cook in the curry later. Once all are fried, keep aside.

In the same oil, cook the potatoes till golden brown .Once the potatoes are cooked, keep aside.Put little bit more oil into the kadai if needed.In the oil, add the smooth Paste and cook till the rawness of is gone and it smells cooked.Add the Chili powder and Turmeric powder and cook it for more 2 mins.

After the masala is properly cooked and smell of raw ingredients are gone, add the tomato puree and cook for 2-3 mins till the oil come out from sides.

Add the fried potatoes and fried prawns to the masala. Add the salt according to the taste, you have to be very cautious while adding salt as the salt was initially added in the fish.Add two cups of water, and bring the potato and gravy to a boil.After the gravy is properly cooked n potatoes are soften, before you stop cooking, add 1/2 to 1 cup of Coconut Milk (I use canned ones and this is called Nadia Rasa and thus, the name) cook for few minutes mix well. The color is further enhanced with the addition of the Coconut Milk which gives it a nice goldenish red color..Switch off the heat and garnish with finely chopped coriander leaves.Serve the spicy gravy with plain rice.