The Nellore district in Andhra Pradesh is the epicenter of prawn cultivation in India. I am lucky enough to have family in Nellore and have spent many memorable childhood summers with ammama there. The prawns in Nellore make it to the kitchen literally minutes after they are caught, and really do taste like the sea. The trick to this recipe is to be patient and allow the onions to brown to a deep, caramelized sweetness. It never fails to amaze me that such a simple dish can be absolutely delicious.
Recipe information
Yield
4 servings
Ingredients
For the prawns:
Masala
To finish:
Preparation
For the prawns:
Step 1
Wash the prawns, peel and devein them. Gently shake off any water. Place the prawns in a bowl and rub with turmeric powder, ½ teaspoon of salt and oil. Add the curry leaves and mix. Transfer to a heavy-bottomed pan and warm the prawns on medium heat for 6-8 minutes till they release all their moisture. Do not add any water during this step. Once all the moisture dries up, take the pan off the heat and allow the prawns to cool completely. This particular process is called āvagincha ḍamu.
Masala
Step 2
Grind all the ingredients for the masala to a paste with a splash of water in a mortar and pestle or mini food processor. Rub the prawns with the freshly ground masala, red chile powder and salt, and set aside for at least 15 minutes.
Step 3
Heat the oil in a heavy-bottomed pan over high heat until very hot. Reduce the heat to medium, add the onions and green chiles, and fry for 8-10 minutes, or until the onions brown, stirring occasionally. Add the marinated prawns and fry on low heat for another 6-8 minutes till the prawns are cooked. Add a splash of water if required, and stir occasionally, scraping off any masala bits that stick to the bottom of the pan. Sprinkle the garam masala, mix and garnish with coriander leaves before serving. Serve hot with steamed rice.
Recipe notes
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