Royyala Vepudu

Ingredients

• - 300g prawns
• - 3 tbsp sesame oil
• - 1 tsp mustard seeds
• - 1 tsp cumin seeds
• - 2 dried red chillies
• - 1 onion sliced
• - 1 tsp red chilli powder
• - 1 tsp coriander powder
• - 1/4 tsp turmeric
• - 2 tbsp grated coconut
• - Salt to taste

Method

1. Clean prawns: Peel and devein 500g medium royyala (prawns). Wash well. Marinate with half tsp turmeric, half tsp red chilli powder and salt.
2. Fry shallots: Heat 3 tbsp oil. Add 1 cup sliced shallots and fry on medium heat 8-10 minutes until golden.
3. Add ginger-garlic: Add 1 tbsp ginger-garlic paste and fry 2 minutes.
4. Add tomatoes: Add 2 chopped tomatoes. Cook 6 minutes until soft.
5. Add spice powders: Add 1.5 tsp red chilli powder, 1 tsp coriander powder and half tsp turmeric. Fry 2 minutes.
6. Add marinated prawns: Add prawns and toss on high heat 3-4 minutes until they turn pink and curl.
7. Cook dry: Cook on medium-high heat 4-5 minutes tossing continuously until all moisture evaporates.
8. Add curry leaves: Add a sprig of fresh curry leaves. Toss and fry 1 minute.
9. Add coconut: Add 2 tbsp freshly grated coconut. Toss on high heat 1-2 minutes.
10. Serve: Adjust salt. Royyala vepudu should be dry, fragrant and well-spiced. Serve with steamed rice.