Royyala Kura

Method

1. 1

   Clean and marinate prawns: Peel and devein 500g large prawns. Mix with half tsp turmeric, 1 tsp red chilli powder and salt. Marinate 15 minutes.

2. 2

   Make coconut paste: Blend half cup fresh grated coconut, 1 tsp cumin and 4 garlic cloves to a smooth paste.

3. 3

   Fry onions: Heat 3 tbsp oil. Add 1.5 cups finely chopped onions. Cook on medium heat 10-12 minutes until golden.

4. 4

   Add ginger-garlic and tomatoes: Add 1 tbsp ginger-garlic paste, then 3 chopped tomatoes. Cook 8 minutes.

5. 5

   Add spice powders: Add 1.5 tsp red chilli powder, 1 tsp coriander powder and half tsp turmeric. Fry 2 minutes.

6. 6

   Add coconut paste: Add coconut paste. Fry 5 minutes until oil separates.

7. 7

   Add water: Add 1 cup water and salt. Bring to a boil.

8. 8

   Add marinated prawns: Add prawns and cook on medium heat 6-8 minutes until pink and curled.

9. 9

   Thicken: Cook uncovered 3-4 minutes until gravy reaches desired consistency.

10. 10

    Serve: Add 1 tsp sesame oil. Adjust salt. Royyala kura should be thick and richly spiced. Serve with steamed rice or roti.