ROYALLA VEPUDU

Chef of the day: N Bhargav ( BCT&CA 2nd Sem)

Ingredients

To Marinate

• 500 gms Prawns, Cleaned, de-veined
• 20 gms Ginger Garlic Paste
• 10 gms Turmeric Powder
• 12 gms Red Chili Powder
• 1 no Lemon Juice
• 7 gms Salt

For Fry

• 150 gms Onions, medium
• 4 nos Green Chilies
• 30 ml Oil
• 6 gms Cumin Seeds
• 3 gms Asafoetida/Hing
• 2 Sprigs Curry Leaves
• 20 gms Ginger Garlic Paste
• 12 gms Coriander powder
• 12 gms Red Chili Powder
• 6 gms Cumin powder
• 6 gms Turmeric Powder
• 6 gms Garam Masala Powder (optional)
• 2 tbsp Grated Coconut (optional)
• 6 gms Salt
• 3 sprigs Chopped Coriander Leaves

METHOD

1. Clean, de-vein and wash the prawns thoroughly.
2. Marinate with all the ingredients listed under ‘To Marinate’ and keep aside until needed.
3. Slice peeled onions, chop green chilies, chop coriander leaves.
4. In a pan or kadai, heat oil, add cumin seeds, asafetida and allow to splutter.
5. Add onion, ginger garlic paste, green chilies, curry leaves and sauté until onion becomes soft and light brown.
6. Add red chili, turmeric and coriander powder and mix well, let it cook for a min.
7. Add prawns and mix well, cook in medium flame for 10 minutes, water from prawn will release let it cook in that water itself don’t add water.
8. Stir in intervals and cook for another 5 minutes, now add coconut (if using), salt, garam masala, cumin powder and cook or until prawn gets cooked and becomes dry around 3-4 mins in medium flame, add coriander leaves mix and off flame.