Andhra Pradesh Prawn Curry with Guntur Chilli

Ingredients

• 600 g raw tiger prawns, shell-on
• 2 tsp Guntur chilli powder
• 200 g onion, finely diced
• 6 clove garlic cloves
• 25 g fresh ginger, grated
• 300 g tomatoes, blended to a purée
• 2 tsp ground coriander
• 1 tsp mustard seeds
• 15 curry leaves
• 3 tbsp rapeseed oil

Method

1. 1

   Heat the oil in a large pan. Add the mustard seeds and curry leaves; fry until the seeds pop. Add the onion and cook for 10 minutes until very golden.

2. 2

   Add the garlic and ginger; fry for 2 minutes. Stir in the Guntur chilli powder and ground coriander; cook for 1 minute.

3. 3

   Pour in the tomato purée and cook over a high heat for 8 minutes, stirring, until the oil begins to separate from the masala.

4. 4

   Add the prawns and stir-fry in the masala for 5–6 minutes until pink and just cooked through. Season generously and serve with plain rice or roti.