DHONKA of SHRIMPS and COCOA-NUT

Ingredients

• 1 ball ball of coconut and shrimps (prepared as per the previous recipe) (Prepared in advance from the preceding recipe in the book; cut into small cubes for this dish)
• 1 as needed ghee or oil (For frying the coconut-shrimp cubes and browning the potatoes and onions)
• 1 as needed potatoes (Cut into big pieces)
• 1 as needed onions (Finely minced)
• 1 as needed ground turmeric
• 1 as needed ground coriander
• 1 as needed ground pepper
• 1 as needed ground cumin
• 1 as needed ground ginger
• 1 as needed salt
• 1 just enough to cover the potatoes water (Add only enough to submerge the potatoes)
• 1 as needed ghee (Used for the finishing tempering (tadka))
• 1 a few cassia leaves (Also known as Indian bay leaves (tej patta); used in the tempering)
• 1 a few red chillies (Used whole in the tempering)
• 1 as needed powdered garam masala (Added at the very end, off the heat, to preserve its aroma)

Instructions

1. 1Take the prepared ball of coconut and shrimps (made from the preceding recipe in the book) and cut it into small, even cubes — roughly 2–3 cm across. Place a wide pan or kadai over medium-high heat and add enough ghee or oil to shallow-fry. Once the fat is hot and shimmering, add the coconut-shrimp cubes in a single layer. Fry, turning occasionally, until golden and lightly crisped on all sides. Remove with a slotted spoon and set aside on a plate.
2. 2In the same pan, add a little more ghee or oil if needed and return to medium-high heat. Add the big pieces of potato and the minced onions. Stir and cook, turning the potatoes occasionally, until both the potatoes and onions are well browned — this should take around 8–10 minutes. Do not rush this step; the browning adds depth of flavour. Once browned, add the ground turmeric, coriander, pepper, cumin, and ginger, along with salt to taste. Stir everything together for about 1 minute so the spices coat the potatoes and onions. Pour in just enough water to cover the potatoes. Stir, scraping up any browned bits from the bottom of the pan, and bring to a boil.
3. 3Once the liquid in the pan has come to a rolling boil, gently add the fried coconut-shrimp cubes you set aside in Step 1. Stir carefully so as not to break the cubes apart. Reduce the heat to medium-low, cover with a lid, and simmer until the potatoes are fully cooked through and tender when pierced with a knife, approximately 10–12 minutes.
4. 4While the curry is simmering, prepare the tempering (tadka) in a small separate pan. Place it over medium heat and add the ghee. Once the ghee is hot and liquid, add the cassia leaves and whole red chillies. Let them sizzle in the ghee for 30–60 seconds until fragrant — you will smell the leaves become aromatic. Pour this entire tempering — ghee, leaves, and chillies — directly into the simmering curry and stir gently to combine.
5. 5Just before removing the curry from the heat, sprinkle the powdered garam masala evenly over the top. Stir gently once or twice — do not cook it further, as the heat of the curry is enough to release its aroma. Remove the pan from the heat immediately. The dhonka is now ready to serve.