Prawns Capsicum Masala: The Aroma of Greens With The Tender Meat

Of the many Indian dry vegetables that are relished with Chapati or Paratha or Poori, Aloo Capsicum has been the most repeated than the humble daal. But imagine the addition of Prawns in the spicy mix of Capsicum and Potato? This amalgamation of Capsicum Potato with Prawns is rich in taste as the Prawns imbibe the essence and aroma of Capsicum and the richness of Potato. Along with the healthy and flavourful mix of spices, the three main ingredients of the Prawns Capsicum Masala are the best dish to serve on a Sunday brunch or at the next family dinner.

Tracing the aromatic history of capsicum and prawn curry

The genius of the Potato sadly is not the invention of the Indians but the give of Portuguese sailors and traders who came to India through the Western Coastal regions of India. While they started the cultivation of potatoes in the coastal areas, the British later took it up to the Northern parts of the country making it popular as Alu.

In fact, the genius of Capsicum is also to be credited to Portuguese traders who brought the crop from Brazil prior to 1885. But in China, the cultivation of capsicum started during the late 1700s.

As for the great invention of the Prawns Curry, or as known otherwise as Shrimp Curry, even here the Portuguese people take the prize. For thousands of years, the Prawn Curry has been an integral dish of various cuisines, such as Burmese cuisine, Indonesian cuisine, Indo-Portuguese cuisine, Portugal cuisine, Mozambican cuisine, and Thai cuisine.


    250 grm Prawns

    1-2 small chopped Potatoes

    1 medium-sized chopped Capsicum

    ½ tsp Cumin Seeds

    2 medium-sized chopped Onions

    1 medium-sized chopped Tomato

    1 tsp Ginger Garlic Paste

    2 Green Chillies

    ½ tsp Red Chillie Powder

    1 ½ tsp Coriander Powder

    ½ tsp Garam Masala

    ½ tsp Turmeric Powder

    1 tsp Jeera Powder

    A handful of chopped Coriander





    Over medium heat place a pan. Pour oil, and add cumin seeds and onions. Sauté the onions until they turn golden brown.

    Now add tomatoes and sauté till it becomes soft. To this add ginger garlic paste and give it a good mix.

    Now add the ground green chillies and sauté for a few minutes. To this add red chillie powder, turmeric powder, jeera powder, coriander powder, and garam masala. Mix the spices with the sautéed onion and tomatoes.

    Now add the cleaned and washed prawns. Give it all a good mix and then add the chopped potatoes and capsicum. Mix it all again and keep stirring for a few minutes.

    To this now add water, cover, and let it simmer for about 15 minutes. Check for the softness of the potatoes. Serve!

There will no more be any struggle with the children making eat the simple Potato Capsicum dry vegetable. With the addition of Prawns, even the basic Potato Capsicum vegetable becomes desirable. So much so that children and adults alike won’t stop eating it. Next time, maybe add more capsicum to enhance the taste and see guests licking their fingers.