Royyala Masala Iguru Kura (Shrimp Curry)

Masala Paste - Grind 2 tbsp of Poppy Seeds, 6 Cloves, 3 Cardamom, an inch of Cinanmon Stick, 2 bsp of Coriander Seeds, 3 tbsp of Cashewnuts, an inch of Ginger and 3 cloves of Garlic to smooth paste.

Marinate - Wash 500 gms of Prawns with water and ¼ tsp of Turmeric Powder. Drain the water, add and mix ground masala paste, 2 tbsp of Red Chilli Powder, pinch of Turmeric Powder and Salt to taste. Keep aside for 15 minutes.

Heat 2 tbsp of Oil in a pan; add and sauté 2 finely chopped Onions, a pinch of Turmeric Powder, few Curry Leaves, 6 slit Green Chillies till soft. Add the marinated prawns, mix well, cover cook for 6 minutes on low heat. Remove the lid, add a cup of Water, cover and cook in low heat till the prawns turn soft. Once the prawns turn soft, cook on high heat till the gravy turns thick. Garnish with few Coriander Leaves and serve hot with rice.