Royyala Vepudu

Method

1. 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. 2

   Fry shallots: Heat 3 tbsp oil. Add 1 cup sliced shallots and fry on medium heat 8-10 minutes until golden.

3. 3

   Add ginger-garlic: Add 1 tbsp ginger-garlic paste and fry 2 minutes.

4. 4

   Add tomatoes: Add 2 chopped tomatoes. Cook 6 minutes until soft.

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 marinated prawns: Add prawns and toss on high heat 3-4 minutes until they turn pink and curl.

7. 7

   Cook dry: Cook on medium-high heat 4-5 minutes tossing continuously until all moisture evaporates.

8. 8

   Add curry leaves: Add a sprig of fresh curry leaves. Toss and fry 1 minute.

9. 9

   Add coconut: Add 2 tbsp freshly grated coconut. Toss on high heat 1-2 minutes.

10. 10

    Serve: Adjust salt. Royyala vepudu should be dry, fragrant and well-spiced. Serve with steamed rice.