This is a traditional Pathare Prabhu (my community from India who settled in Mumbai long before British arrived and when it was just seven islands) that we eat with a fried fish on the side. The main thing that makes this dish is the "green masala (spice paste)". If you cannot make the green paste- feel free to add the ingredients separately.
Green Masala
1 cup cilantro
1 cup mint (optional but this will give better taste)
2 big garlic cloves
1 inch ginger
Mix all the above ingredients to a paste with minimum water. I used mortar pestle
Shrimp-1 lb. (marinate for 30 mins in 1/2 tsp any Indian meat masala you have or red chilli powder+ 1/4 tsp turmeric+ 1/4 tsp salt)
Tomato - 1 big (about 1 cup chopped)*
Potatoes - 2 medium ( 3/4 - 1 cup chopped)
Onion red - 1/2 big or 2 small
1-2 green chillies
Mustard seeds - 1/4-1/2 tsp
Red chilli powder - 1/2 tsp
turmeric- 1/4 tsp
Sunday special masala/any Indian style meat masala- 1 tsp
Garam masala - 1/2tsp
Lemon juice 1/2 tsp
Cilantro - handful for garnish
curry leaves - 7-10 (this is optional, can be bought in Indian store and frozen or you may have to steal from Caleb's curry leaf plant)
1. Heat oil and then add the mustard seeds.
2. Once they splutter, add green chilli and curry leaves**
3. Mix in oil and add onions. Cook till soft and translucent.
4. Add the powdered spices- turmeric, red chilli powder and Sunday special/meat masala. Add the green masala ***. Mix well and fry till there is no raw aroma.
5. Add tomato and mix well. cover and cook till tomato is soft.
6. Add potatoes, 1/4 cup water, cover and cook on med heat till potatoes are cooked.
7. When potatoes are cooked, add salt and garam masala.
8. Add Shrimp and cook on lower flame.
9. When Shrimp is cooked, turn off the heat, add cilantro and lemon juice- mix well.
10. Serve with roti/naan/plain steamed rice. There is not much gravy as this is more of a drier shrimp with less sauce.
* If you dont have fresh tomato- you can use tomato sauce or paste.
** Be careful when you add curry leaves in hot oil, they are very aromatic and the oil will splutter. make sure they dont get burnt as you will detect a changed taste.
