Classic Royyala Iguru: the coastal Andhra prawn fry

Royyala iguru is the pride of coastal Andhra kitchens — prawns simmered dry with onions, green chillies and a hint of tamarind.

Ingredients: 500g prawns, 3 onions, 6 green chillies, 1 tbsp ginger-garlic paste, small lime-sized tamarind, turmeric, red chilli powder and curry leaves.

Method: Marinate cleaned prawns with turmeric and salt for 15 minutes. Fry onions until golden, add ginger-garlic paste and green chillies. Add prawns and cook on high for 5 minutes, then simmer with tamarind water until the gravy thickens and coats the prawns. Finish with curry leaves and serve hot with rice.