Andhra Pradesh Royyala Iguru Prawn Dry Stir Masala Bold

Ingredients

• 400g medium prawns — shelled and deveined
• 2 large onions — thinly sliced
• 2 tomatoes — finely chopped
• 1 tbsp ginger-garlic paste
• 3 green chillies — finely chopped
• 3 tbsp oil
• 1 tsp mustard seeds
• 8 curry leaves
• 1/4 tsp asafoetida
• 1/2 tsp turmeric
• 2 tsp red chilli powder
• 1 tsp coriander powder
• 1/4 tsp garam masala
• 1 tbsp lemon juice
• Salt
• Fresh coriander

Method

1. Marinate prawns with turmeric and salt for 10 minutes.
2. Heat 3 tbsp oil in a wide pan on high. Add mustard seeds — pop.
3. Add asafoetida and curry leaves.
4. Add thinly sliced onions and green chillies.
5. Cook on high for 5 minutes until golden with charred edges.
6. Add ginger-garlic paste. Cook 2 minutes.
7. Add finely chopped tomatoes. Cook on high for 5 to 6 minutes until oil separates.
8. Add red chilli powder and coriander powder. Cook 2 minutes.
9. Add marinated prawns. Cook on high without stirring for 2 minutes.
10. Toss vigorously on high heat for 4 to 5 minutes until prawns are cooked through and the masala has charred slightly to each prawn.
11. Add lemon juice and garam masala. Toss. Season with salt. Garnish with coriander.