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)
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About Andhra Prawn Curry, Steamed Basmati Rice, Tomato Charu and Appadam
Protein-packed Royyala Iguru with aromatic rice and tangy tomato charu. A soul-satisfying dinner!
This andhra dish is perfect for dinner. With 877.64 calories and 43.35000000000001g 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 cup
262cal
5gprotein
55gcarbs
1gfat
Ingredients
1.5 cup Basmati Rice (Use good quality, aged basmati rice for best results)
2.25 cup Water (For the absorption cooking method)
0.75 tsp Salt (Adjust to taste)
1 tsp Ghee (Optional, for flavor and to prevent sticking)
Instructions
1
Rinse and Soak the Rice (35 minutes)
Place the basmati rice in a large bowl. Add cold water and gently swirl the rice with your fingers. Drain the cloudy water. Repeat this process 3-4 times until the water runs mostly clear. This removes excess starch and prevents stickiness.
Cover the rinsed rice with fresh water and let it soak for 30 minutes. Soaking allows the grains to absorb water, ensuring they cook evenly and elongate beautifully.
After 30 minutes, drain the rice completely using a fine-mesh sieve and set aside.
2
Cook the Rice (15 minutes)
In a medium, heavy-bottomed saucepan with a tight-fitting lid, combine the drained rice, 2.25 cups of fresh water, salt, and ghee (if using).
Bring the mixture to a rolling boil over medium-high heat, uncovered.
As soon as it boils, give it one gentle stir, then immediately reduce the heat to the lowest possible setting. Cover the saucepan tightly with the lid.
Let the rice simmer for 12-15 minutes, or until all the water has been absorbed. Do not lift the lid during this time to prevent steam from escaping.
3
Rest and Fluff (10 minutes)
Turn off the heat but leave the saucepan on the stove, still covered. Let the rice rest and steam for 10 minutes. This step is crucial for finishing the cooking process and achieving a perfect texture.
After resting, remove the lid. Use a fork to gently fluff the rice, separating the long, delicate grains.
Serve hot as a perfect accompaniment to curries, dals, or grilled dishes.
Soak the tamarind in 1/2 cup of warm water for 15 minutes. Squeeze well to extract the pulp, strain it into a bowl, and discard the fibrous solids.
In a medium pot, combine the chopped tomatoes with 2 cups of water. Bring to a boil and cook for 8-10 minutes until the tomatoes are very soft and their skins are loose.
Turn off the heat. Once the mixture is cool enough to handle, mash the tomatoes thoroughly directly in the pot using a potato masher or clean hands.
2
Simmer the Charu
To the pot with the mashed tomatoes, add the prepared tamarind extract, finely chopped onion, slit green chilies, rasam powder, turmeric powder, jaggery, and salt.
Pour in the remaining 2 cups of water and stir everything together well.
Bring the mixture to a rolling boil over medium-high heat. Once it boils, reduce the heat to low and let it simmer gently for 10-12 minutes for all the flavors to meld. Avoid a vigorous boil.
3
Prepare the Tempering (Tadka)
While the charu simmers, heat the oil in a small pan (tadka pan) over medium heat.
12 pieces Urad Dal Appadam (Also known as papad; plain or cumin variety works well.)
1.5 cup Sunflower Oil (For deep frying; any neutral high-smoke point oil is suitable.)
Instructions
1
Prepare for frying. Pour oil into a kadai, wok, or a small, deep pan. Heat over medium-high flame for about 2-3 minutes. To test if the oil is ready, drop a small piece of a broken appadam into it. If it sizzles and rises to the surface immediately, the oil is at the perfect temperature.
2
Fry the appadams one by one. Carefully slide a single appadam into the hot oil. Using tongs, gently press it down for a second to ensure it's fully submerged. It will expand and cook in just 3-5 seconds.
3
Flip and finish. Immediately flip the appadam over and cook for another 2-3 seconds. It should be a pale golden color. Avoid overcooking, as it can turn bitter.
4
Drain and repeat. Quickly remove the fried appadam with tongs, allowing excess oil to drip back into the pan. Place it on a plate lined with paper towels to absorb any remaining oil. Repeat the process for all remaining appadams.
5
Serve immediately. Appadams are best enjoyed hot and crispy alongside rice, sambar, rasam, or as a standalone snack.
Add the mustard seeds and wait for them to splutter completely, which takes about 30 seconds.
Add the cumin seeds, broken dried red chilies, crushed garlic, and curry leaves. Sauté for 30-45 seconds until the garlic is fragrant and the leaves turn crisp.
Finally, add the hing, give it a quick stir for 2 seconds, and immediately turn off the heat to prevent it from burning.
4
Combine and Serve
Carefully pour the hot tempering over the simmering charu. It will sizzle, releasing a beautiful aroma.
Stir in the freshly chopped coriander leaves.
Turn off the heat, cover the pot with a lid, and let the charu rest for at least 5-10 minutes to allow the flavors to infuse deeply.
Serve the Tomato Charu hot with steamed rice, papad, or as a light soup.
