Royyala Kura

Ingredients

• - 400g prawns
• - 3 tbsp sesame oil
• - 2 large onions
• - 2 tomatoes
• - 1 tbsp ginger-garlic paste
• - 1 tsp red chilli powder
• - 1 tsp coriander powder
• - 1/2 tsp turmeric
• - 1 sprig curry leaves
• - Salt to taste
• - Fresh coriander

Method

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. Make coconut paste: Blend half cup fresh grated coconut, 1 tsp cumin and 4 garlic cloves to a smooth paste.
3. Fry onions: Heat 3 tbsp oil. Add 1.5 cups finely chopped onions. Cook on medium heat 10-12 minutes until golden.
4. Add ginger-garlic and tomatoes: Add 1 tbsp ginger-garlic paste, then 3 chopped tomatoes. Cook 8 minutes.
5. Add spice powders: Add 1.5 tsp red chilli powder, 1 tsp coriander powder and half tsp turmeric. Fry 2 minutes.
6. Add coconut paste: Add coconut paste. Fry 5 minutes until oil separates.
7. Add water: Add 1 cup water and salt. Bring to a boil.
8. Add marinated prawns: Add prawns and cook on medium heat 6-8 minutes until pink and curled.
9. Thicken: Cook uncovered 3-4 minutes until gravy reaches desired consistency.
10. Serve: Add 1 tsp sesame oil. Adjust salt. Royyala kura should be thick and richly spiced. Serve with steamed rice or roti.