Prawns gravy Andhra style

This dish is my creation from different Andhra recipes that I have tasted.

Method

1. Marinate prawns (after removing the shell - I use smaller prawns for this dish) with ginger garlic paste, lemon juice, tamarind paste and salt for atleast an hour before cooking
2.  Take 2 tbsp oil in a pan(Andhra dishes are high in oil but I add less of oil and use a non stick pan instead)
3. Add 1 tbsp cumin seeds, 1 tsp mustard seeds, pinch fenugreek seeds, 3-4 dried red chillies, 2 medium sized onions (cut them into long and thin slices) and 2 twigs of curry leaves. Saute on medium heat till onions are pinkish.
4. Add 2 chopped tomatoes and sauté.
5. Add 2 tsp red chilli powder, 1 tsp cumin powder, 1 tsp coriander powder, salt and sauté till the oil separates
6. Now add a cup of tamarind water. You can make this by boiling tamarind in water.
7. Add the prawns and cook for 10 mins on slow flame. Prawns cook easily to see to it that you don’t overcook them
8. I add a pinch of sugar to balance the sourness in this dish
9. Garnish with coriander and serve with rice

Andhra cooking is high in chilli, salt and tamarind. I don’t like too much chilli in my cooking and hence have not added much. You can add more if it suits your taste. You can replace prawns with boneless chunks of fish too.