Royyala Iguru - Andhra Prawn

Contains: shellfish

• Coriander leaves

  10 g

• Coriander powder

  6 g

• Cumin seeds

  3 g

• Curry leaves

  5 g

• Garam masala

  4 g

• Ginger-garlic paste

  25 g

• Green chilli

  15 g

• Mustard seeds

  3 g

• Oil

  35 ml

• Onion

  150 g

• Prawns

  400 g

• Red chili powder

  8 g

• Salt

  to taste

• Tomato

  100 g

• Turmeric powder

  3 g

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Method

1. 1Clean and devein the prawns, rub with turmeric and salt.
2. 2Heat oil and splutter mustard and cumin seeds.
3. 3Add curry leaves and sliced onion, fry till golden.
4. 4Add ginger-garlic paste and green chilli, saute well.
5. 5Stir in chopped tomato and cook till pulpy.
6. 6Add red chilli powder, coriander powder and turmeric.
7. 7Fry the masala till the oil separates.
8. 8Add the prawns and toss to coat thoroughly.
9. 9Add a little water, cover and cook 5 minutes.
10. 10Uncover and cook till the masala is thick and semi-dry.
11. 11Sprinkle garam masala and fresh coriander.
12. 12Serve hot with rice or roti.