Royyala Pulusu
- 45 min
- medium
- Serves 4
Royyala pulusu, an Andhra prawn curry in tamarind gravy with onion, tomato and curry leaves. Medium-spicy, serves 4 with rice, ready in about 45 minutes.
Ingredients
Oil2 tbsp
Mustard Seeds1 tsp
Cumin1 tsp
Curry leaves4 grams
Onion, Finely Chopped2
Green Chilli, Slit15 grams
Ginger Garlic Paste, Paste16 grams
Tomato, Chopped2
Turmeric Powder1.5 grams
Red Chilli Powder6 grams
Coriander Powder6 grams
Salt1½ tsp
Tamarind Pulp60 ml
Water, For Cooking250 ml
Prawns, Cleaned and Deveined500 grams
Coriander Leaves, Chopped9 grams
Contains: shellfish.
Nutrition
Per 1 person, and for all 4 people. Worked out from the ingredients, so treat it as a close guide.
| Nutrient | Per 1 person | All 4 people |
|---|---|---|
| Energy | 248kcal | 992kcal |
| Protein | 27g | 110g |
| Carbohydrate | 15g | 58g |
| Fat | 9.6g | 38g |
| Fibre | 3.4g | 14g |
| Sugar | 6.7g | 27g |
Cookd masalas for prawns
Method
Get ready by peeling and finely chopping the onions. Rinse and chop the tomatoes, and rinse and slit the green chillies. Rinse the curry leaves and coriander leaves, then chop the coriander leaves. Clean and devein the prawns, and keep the tamarind pulp ready.
Heat oil in a kadai over medium flame for 1 minute until hot. Add mustard seeds and cumin, then fry for half a minute until the mustard seeds splutter. Add curry leaves and fry for half a minute until crisp.
Add the onion and green chilli. Fry on medium flame for 5 to 6 minutes until the onion turns light golden. Add ginger garlic paste and fry for 2 minutes until the raw smell goes.
Add the tomato, turmeric powder, red chilli powder, coriander powder and salt. Cook on medium flame for 5 to 6 minutes until the tomato becomes soft and the oil starts to show at the sides.
Add tamarind pulp, water and the remaining salt. Mix well and boil on medium flame for 8 to 10 minutes until the gravy thickens slightly and the raw tamarind smell goes.
Add the cleaned prawns and mix gently. Cook on medium flame for 5 to 6 minutes until the prawns turn pink, curl and are white inside with no grey centres. Do not cook longer, or the prawns may become hard.
Add coriander leaves and simmer on low flame for 1 minute until the gravy coats the prawns. Turn off the flame and serve hot with rice or bread.
Before you start
- How long does Royyala Pulusu take?
- 45 minutes from start to finish. That is 15 minutes of preparation and 30 minutes of cooking.
- How many people does Royyala Pulusu serve?
- 4. The ingredient quantities on this page rescale if you are cooking for a different number.
- Is Royyala Pulusu vegetarian?
- No, it contains meat or fish.
- Is Royyala Pulusu spicy?
- It is medium: 2 on our scale of 3. Chilli scales gently when you change the servings, so doubling the recipe does not double the heat.
- What do I need to make Royyala Pulusu?
- 500 grams Prawns, 4 grams Curry leaves, 15 grams Green Chilli, 16 grams Ginger Garlic Paste, 1.5 grams Turmeric Powder, 6 grams Red Chilli Powder, and a few more listed on this page.
- Do I need a pressure cooker for Royyala Pulusu?
- No, it is cooked in an open pot.
- How many calories are in Royyala Pulusu?
- About 248 a serving. The full nutrition table is on this page, per serving and for the whole batch.
Tips from other cooks
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