Royyala Pulusu

Ingredients

• - 250g prawns
• - Large tamarind ball
• - 3 tbsp sesame oil
• - 1 large onion
• - 2 tomatoes
• - 2 tsp red chilli powder
• - 1/2 tsp fenugreek powder
• - 1/4 tsp turmeric
• - 1 tsp jaggery
• - Salt to taste

Method

1. Clean prawns: Peel and devein 500g medium royyala (prawns). Wash well.
2. Soak tamarind: Soak a lemon-sized tamarind in 1.5 cups warm water. Extract and strain.
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. Add shallots and tomatoes: Add 10 sliced shallots. Fry 8 minutes. Add 3 chopped tomatoes and 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. Marinate prawns: Mix cleaned prawns with half tsp turmeric and salt.
7. Add tamarind water: Pour tamarind water. Add salt. Bring to a boil.
8. Add prawns: Add marinated prawns to the boiling pulusu. Cook on medium heat 6-8 minutes until prawns turn pink and curl.
9. Simmer to thicken: Cook on medium heat 5-8 more minutes until the pulusu reaches a thin gravy consistency.
10. Serve: Adjust salt. Royyala pulusu should be tangy with plump tender prawns. Serve with steamed rice.