Royyalu Iguru (Prawn Curry/ Shrimp Curry)

Ingredients:
Makes 4 servings

Prawns, head removed: 1/2 lb (20 prawns)
Onions: 2
Garam Masala: 2 tsp
Red Chili Powder: 2.5 tsp
Green Chilies: 4
Ginger Garlic Paste: 2 tbsp
Turmeric: 1/4 tsp
Olive Oil: 2 tsp

Method:



Royyalu Egarapettadamu: This is a way the prawns are marinated while being cooked in their juice. To marinate, place the shelled, de-veined, cleaned prawns in a skillet. Add salt, 1/4 tsp turmeric, 1 tsp red chili powder, 1/2 tsp olive oil and 1 tbsp ginger-garlic paste. Cook on a low flame till the prawns curl up and absorb all the liquid.

To make the curry:
To the same skillet, remove prawns, keep aside; and add the remaining olive oil.
Add the onions, green chilies. Saute till the onions turn golden brown.
Add 1 tbsp ginger-garlic paste, saute for 3 minutes.
Add salt, red chili powder, garam masala. Mix well.
Add the marinated prawns. Add 1 cup water.
Lower flame and simmer for 10 to 15 minutes.
Serve hot with rice, biryani or roti.

Note: Chopped cilantro makes a great garnish for this dish.