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The coastal region of Andhra Pradesh is thriving with seafood. With the Bay of Bengal to the east, linking the Godavari and Krishna it’s no surprise that homes and restaurants include a variety of seafood specialties including fish, crabs and prawns.
Most that visit the region of Andhra always assume that all the dishes are fiery and spicy in flavours although that is true for some curries, there is an abundance of recipes to explore that are full of flavour using simple ingredients.
My recipe for a Andhra style prawn stir fry is perfect as an everyday dish. You can serve it as a main or even as a starter at a dinner party. There is a light gravy to this dish and is flavoured with ground fennel, garlic and chilli. You can of course grind the garlic to a paste although I prefer the thinly fried slices which are delicious eaten with the moist spicy prawns. I’ve used shallots in the recipe as they have a sweetness and milder flavour compared to regular white onions. Although feel free to swap for white onions. Add an extra green chilli to the marinade if you prefer it spicy. This week is National Curry Week; the perfect excuse to rustle up a homemade Indian curry and this is definitely one to try with plain rice or chapattis.
Method
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In a blender add the ginger and green chilli with a splash of water and blend to a smooth paste. Add the prawns to a large mixing bowl along with the turmeric. Add the ginger chilli paste and marinate for 1 hour
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Heat the oil in a kadhai or wok on a medium flame. Add the mustard seeds and as they splutter add the shallots. Fry the shallots for 10 minutes as they begin turn light brown in colour.
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Now add the curry leaves and garlic and fry for 2 minutes stir well. Add the chilli powder, turmeric and fennel along with the chopped tomato. Fry for 1 minute over a medium heat
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Now add the marinated prawns, season to taste and fry for a further 2 minutes stirring to make sure it does stick to the bottom. Continue to cook for 6 minutes with the lid on stirring halfway through
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Garnish with coriander and serve warm with rice or chapatti.
