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.