• Nupur Bhattacharya

Prawn masala recipe/Shrimp masala/Prawn gravy/Shrimp gravy/Andhra Style Prawn Gravy/Royyala Pulusu

Updated: Oct 4, 2020


Prawns cooked in a mouth watering gravy! Best when eaten with steaming hot white rice.


Ingredients 

Yield: 3-4 servings


Prawn marinade

Medium size prawns… 500 g

Turmeric powder… 1/4 teaspoon

Garam masala… 1/4 teaspoon

Salt... to taste


Dry masala

Fenugreek seeds (methi)… 1/4 teaspoon

Coriander seeds… 1 1/2 teaspoon

Dried grated coconut… 1 teaspoon

Sesame seeds… 1/2 teaspoon

Black Peppercorns… 1/2 teaspoon

Star anise… 1

Bay leaf... 1

Cinnamon sticks… two ~ 1 inch sticks


For the gravy

Crushed garlic… 1 tablespoon

Curry leaves… 6-8

Tomato purée…made from blending 2 medium sized fresh tomatoes

Cumin seeds… 1/2 teaspoon

Kashmiri red chili powder… 2 teaspoons

Tamarind concentrate... 1 teaspoon

water... 1 cup



Method

Prawn marinade

  • To the prawns/shrimps add 1/4 teaspoon of turmeric powder, 1/4 teaspoon of garam masala and 1/2 teaspoon of salt.

  • Mix thoroughly and keep it aside


Roasted masala mix for the gravy

  • Set a pan on medium heat

  • Add fenugreek (methi) seeds, coriander seeds, sesame seeds, black peppercorns, star anise, cinnamon sticks, bayleaf, and roast till the mixture turns aromatic (roast for approximately three minutes)

  • Lower the heat and add dry coconut powder. Stir for approximately 30 seconds

  • Transfer everything to a grinder jar

  • Once it cools down, grind to a fine powder


Stir frying the shrimp

  • Set a pan on medium heat and add 3 tablespoons of oil

  • Add the prawns/shrimps in

  • Stir fry for 2 to 3 minutes (don't fry them too long if not they will turn rubbery)

  • Keep it aside


Let’s make the gravy

  • Add a little more oil to the same pan and add cumin seeds

  • Once they start spluttering add curry leaves and crushed garlic

  • Stir fry the garlic for approximately 1 minute

  • Add fresh tomato purée and a teaspoon of salt

  • Mix well and place the lid on

  • Let the gravy cook for five minutes and remove the lid

  • Turn up the heat to medium and let the gravy reduce for the next 10 minutes. Stir intermittently.

  • Now add in the dry masala mix, kashmiri red chilli powder, and mix well

  • Add 1 cup of water and add salt to taste

  • Add tamarind concentrate if you want the gravy to be more tart

  • Mix well and add the prawns

  • Place the lid, lower the heat, and let it cook for five minutes

Done! This curry tastes best with steaming hot white rice with a teaspoon of ghee!!




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