A fiery and tangy prawn curry from the heart of Andhra Pradesh. Succulent prawns are simmered in a rich gravy of onions, tomatoes, tamarind, and a signature blend of spices. Perfect with steamed rice.
Prep20 min
Cook30 min
Soak15 min
Servings4
Serving size: 1 cup
314cal
28gprotein
19gcarbs
Ingredients
500 g Prawns (Cleaned and deveined)
2 medium Onion (Finely chopped)
2 medium Tomato (Finely chopped)
3 piece Green Chilli (Slit lengthwise)
1.5 tbsp Ginger Garlic Paste
0.25 cup Tamarind Pulp (Thick, extracted from a lemon-sized ball of tamarind)
0.5 cup Fresh Coconut (Grated, to be ground into a paste)
Fragrant basmati rice cooked to fluffy perfection with whole spices and rich, nutty ghee. This South Indian classic, also known as Neychoru, is garnished with fried cashews and raisins for a touch of sweetness and crunch. A truly elegant and simple dish.
A tangy and spicy South Indian soup made with ripe tomatoes, tamarind, and aromatic spices. This comforting classic is perfect served with hot rice or enjoyed on its own as a light, flavorful soup.
About Andhra Prawn Curry, Ghee Rice and Tomato Rasam
Spicy, protein-packed Royyala Iguru with aromatic ghee rice and tangy rasam. A gut-friendly, soul-satisfying feast!
This south_indian dish is perfect for dinner. With 948.76 calories and 40.4g of protein per serving, it's a nutritious choice for your meal plan.
15gfat
0.5 tsp Cumin Seeds
10 leaf Curry Leaves
0.75 tsp Turmeric Powder (Divided for marination and curry)
1.5 tsp Red Chilli Powder (Use Guntur variety for authentic heat, adjust to taste)
2 tsp Coriander Powder
0.5 tsp Garam Masala
1.5 tsp Salt (Or to taste, divided)
1 cup Water (For the gravy, adjust as needed)
3 tbsp Coriander Leaves (Freshly chopped, for garnish)
Instructions
1
Marinate Prawns & Prepare Pastes
In a bowl, toss the cleaned prawns with 1/4 tsp of turmeric powder and 1/2 tsp of salt. Mix well and set aside to marinate for 15-20 minutes.
While the prawns marinate, place the grated coconut in a small grinder with 2-3 tbsp of water. Blend until you have a smooth, fine paste. Set aside.
2
Sauté Aromatics (Tadka)
Heat oil in a heavy-bottomed pan or kadai over medium heat. Once hot, add the mustard seeds and let them splutter completely.
Add the cumin seeds and curry leaves. Sauté for 30 seconds until the leaves are crisp and aromatic.
Add the finely chopped onions and slit green chillies. Sauté for 8-10 minutes, stirring occasionally, until the onions are soft and have turned a deep golden brown.
Stir in the ginger-garlic paste and cook for 1-2 minutes until its raw aroma disappears.
3
Build the Masala Base
Add the chopped tomatoes to the pan. Cook for 5-6 minutes, mashing them with your spoon, until they break down and become soft and pulpy.
Reduce the heat to low. Add the remaining 1/2 tsp turmeric powder, red chilli powder, and coriander powder. Stir continuously and cook the spices for 2-3 minutes until they are fragrant and you see oil separating from the masala at the edges.
4
Simmer the Curry & Cook Prawns
Stir in the prepared coconut paste and the tamarind pulp. Mix well to combine with the masala.
Pour in 1 cup of water and add the remaining 1 tsp of salt. Bring the gravy to a gentle boil, then reduce the heat to a simmer.
Gently add the marinated prawns to the simmering gravy. Cook for 5-7 minutes, stirring occasionally, just until the prawns turn pink and curl up. Be careful not to overcook them, as they will become tough.
5
Garnish and Rest
Sprinkle the garam masala and freshly chopped coriander leaves over the curry. Give it a final, gentle stir.
Turn off the heat and cover the pan. Let the curry rest for at least 10 minutes. This allows the prawns to absorb the flavors of the gravy.
Serve hot with steamed rice or roti.
Servings
4
Serving size: 1.5 cups
513cal
8gprotein
83gcarbs
16gfat
Ingredients
2 cup Basmati Rice (long grain)
4 tbsp Ghee
1 pcs Onion (large, thinly sliced)
3.5 cup Water (hot)
1 inch Cinnamon Stick
4 pcs Cloves
3 pcs Green Cardamom (slightly crushed)
1 pcs Bay Leaf
1 pcs Star Anise (optional)
12 pcs Cashew Nuts (whole or halved)
1 tbsp Raisins (golden)
1.5 tsp Salt
2 tbsp Coriander Leaves (chopped, for garnish)
Instructions
1
Prepare the Basmati Rice
Rinse the basmati rice under cold running water until the water runs clear. This removes excess starch.
Soak the rinsed rice in fresh water for at least 30 minutes. This helps the grains elongate and cook evenly.
After soaking, drain the rice completely in a colander and set it aside.
2
Fry the Garnishes
Heat 2 tbsp of ghee in a heavy-bottomed pot or pressure cooker over medium heat.
Add the cashew nuts and fry for 1-2 minutes until they turn a light golden brown.
Add the raisins and continue to fry for about 30 seconds until they plump up. Be careful not to burn them.
Remove the fried cashews and raisins with a slotted spoon and set them aside for garnish.
3
Sauté Aromatics and Rice
In the same pot, add the remaining 2 tbsp of ghee.
Once hot, add the whole spices: cinnamon stick, cloves, green cardamom, bay leaf, and star anise. Sauté for 30-40 seconds until they release their aroma.
1.5 tbsp Tamarind Paste (or a small lemon-sized ball of tamarind soaked in 1/2 cup warm water)
4 cup Water (divided for cooking dal and rasam base)
2 tsp Rasam Powder (use a good quality store-bought or homemade powder)
0.25 tsp Turmeric Powder
1 tsp Salt (or to taste)
0.5 tsp Jaggery (powdered, optional to balance flavors)
1 tbsp Ghee (can be substituted with oil for a vegan version)
0.5 tsp Mustard Seeds
0.5 tsp Cumin Seeds
2 whole Dried Red Chillies (broken into halves)
4 clove Garlic Cloves (lightly crushed with the side of a knife)
10 leaf Curry Leaves (fresh)
0.25 tsp Hing (asafoetida)
2 tbsp Coriander Leaves (freshly chopped, for garnish)
Instructions
1
Cook the Dal: In a pressure cooker, combine the rinsed toor dal, turmeric powder, and 1 cup of water. Pressure cook for 4-5 whistles on medium heat until the dal is completely soft and mushy. Once the pressure releases naturally, open the cooker and mash the dal well with the back of a spoon. Set aside.
2
Prepare the Rasam Base: While the dal cooks, combine the chopped tomatoes, tamarind paste, rasam powder, salt, and jaggery (if using) in a medium-sized pot. Add 2 cups of water. Bring the mixture to a boil, then reduce the heat and simmer for 8-10 minutes until the tomatoes are soft and the raw smell of the tamarind has disappeared.
3
Combine and Simmer: Pour the mashed dal into the tomato-tamarind mixture. Add 1 more cup of water, or adjust to achieve your desired consistency. Stir everything together well. Bring the rasam to a gentle simmer over low heat for 5-7 minutes, allowing the flavors to meld. A frothy layer will form on top. Do not let it come to a rolling boil, as this can diminish the aroma.
4
Prepare the Tempering (Tadka): Heat ghee in a small pan (tadka pan) over medium heat. Once hot, add the mustard seeds and let them splutter completely. Add the cumin seeds, broken dried red chillies, and crushed garlic. Sauté for 30-40 seconds until the garlic turns light golden and fragrant. Finally, add the curry leaves and hing, and sauté for another 10 seconds.
5
Finish and Garnish: Immediately pour the hot tempering over the simmering rasam. You will hear a satisfying sizzle. Stir gently, then turn off the heat. Garnish with freshly chopped coriander leaves. Cover the pot and let the rasam rest for at least 5-10 minutes for the flavors to infuse before serving.
Add the thinly sliced onions and sauté for 5-7 minutes until they become soft and golden brown.
Add the drained rice to the pot. Gently sauté for 2 minutes, ensuring the grains are well-coated with ghee. Be careful not to break the delicate rice grains.
4
Cook the Rice
Pour in 3.5 cups of hot water and 1.5 tsp of salt. Stir gently just once to combine.
Bring the water to a rolling boil over high heat.
For Pot Method: Once boiling, reduce the heat to the lowest setting, cover with a tight-fitting lid, and cook for 15-18 minutes, or until all the water is absorbed.
For Pressure Cooker Method: Secure the lid and cook on medium heat for 2 whistles. Turn off the heat and allow the pressure to release naturally.
5
Rest, Garnish, and Serve
Once cooked, let the rice rest, covered and undisturbed, for 10 minutes. This step is crucial for firm, separate grains.
After resting, gently fluff the rice with a fork to separate the grains.
Garnish with the fried cashews, raisins, and freshly chopped coriander leaves.
Serve hot with your favorite curry, korma, or dal.
