Royyala Pulusu

Method

1. 1

   Clean prawns: Peel and devein 500g medium royyala (prawns). Wash well.

2. 2

   Soak tamarind: Soak a lemon-sized tamarind in 1.5 cups warm water. Extract and strain.

3. 3

   Make base: Heat 3 tbsp oil. Add 1 tsp mustard seeds. When they pop add 1 tsp cumin seeds, 5 garlic cloves, 2 dried red chillies and curry leaves.

4. 4

   Add shallots and tomatoes: Add 10 sliced shallots. Fry 8 minutes. Add 3 chopped tomatoes and 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

   Marinate prawns: Mix cleaned prawns with half tsp turmeric and salt.

7. 7

   Add tamarind water: Pour tamarind water. Add salt. Bring to a boil.

8. 8

   Add prawns: Add marinated prawns to the boiling pulusu. Cook on medium heat 6-8 minutes until prawns turn pink and curl.

9. 9

   Simmer to thicken: Cook on medium heat 5-8 more minutes until the pulusu reaches a thin gravy consistency.

10. 10

    Serve: Adjust salt. Royyala pulusu should be tangy with plump tender prawns. Serve with steamed rice.