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ANDHRA PRAWN CURRY VEINCHANA ROYYALU BY TWO MICHELIN-STARRED CHEF ATUL KOCHHAR

ANDHRA PRAWN CURRY VEINCHANA ROYYALU BY TWO MICHELIN-STARRED CHEF ATUL KOCHHAR

Andhraiites typically eat fiery hot food, but this prawn curry packs a lot of flavours too!

Serves 4

500g raw peeled tiger prawns
6 green cardamom pods

Fresh coriander sprigs 2 tbsp vegetable oil
4 cloves
1 tsp fennel seeds

4 tbsp onion paste

4 tsp ground coriander

1 tsp red chilli powder, or to taste
125ml passata

250ml water
Sea salt

Assemble all the ingredients and equipment before you begin. You need a large sauté or frying pan.

Remove and discard the prawn tails, if necessary. Lightly crush the cardamom pods
to loosen the seeds. Rinse and chop enough coriander sprigs to make about 2 tablespoons and set aside a few sprigs for a garnish.

Heat the vegetable
oil over a medium-high heat in the pan. Add the cardamom pods and the seeds, the cloves and fennel seeds, and stir until the spices crackle. Add the onion paste and stir it into the oil for 30 seconds. Add the ground coriander, chilli powder and passata. Season with salt and stir for 30 seconds–1 minute
to cook the spices.
The mixture will have a paste-like texture. Watch closely so the spices do not burn.

Add the chopped coriander, prawns
and water. Bring to a simmering point, stirring for 30 seconds, or until the prawns turn pink.

Adjust the seasoning with salt, if necessary. Garnish with coriander sprigs to serve.

Atul’s time – saving tips

Buy raw prawns
that have already
been shelled, and this warming and satisfying curry will be on the table in less than 15 minutes. That’s quicker than the time it takes to heat the oven and cook a ready meal. If the prawns need thawing, however, put them in

A large colander or sieve and run lukewarm water over them until they thaw.

 

Don’t miss Two Michelin-starred chef Atul Kochhar cooking up a storm at Foodies Festival Syon Park on the 26-28 May Bank Holiday Weekend. Book tickets here: http://bit.ly/2p1axxp

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