📝 Ingredients
- Prawns – 500 g (cleaned & deveined)
- Eggs – 3 (boiled & halved)
- Onion – 2 large (finely chopped)
- Tomato – 2 medium (chopped)
- Green chillies – 3 (slit)
- Ginger-garlic paste – 1 tbsp
- Curry leaves – 1 sprig
- Red chilli powder – 2 tsp (adjust spice)
- Turmeric powder – ¼ tsp
- Coriander powder – 1 tsp
- Garam masala – ½ tsp
- Pepper powder – ½ tsp (optional for heat)
- Tamarind pulp – 2 tbsp (adjust tanginess)
- Oil – 4 tbsp
- Salt – to taste
- Water – as needed
- Fresh coriander leaves – for garnish
🌶️ Andhra Masala (to grind – optional, for extra punch)
- Dry red chillies – 4
- Coriander seeds – 1 tsp
- Fennel seeds – ½ tsp
- Black pepper – ½ tsp
👉 Dry roast, cool, and grind into a coarse powder.
🍳 Method
- Heat oil in a pan, add curry leaves, green chillies, and onions. Fry till golden brown.
- Add ginger-garlic paste and sauté till raw smell disappears.
- Add tomatoes, turmeric, red chilli powder, coriander powder, and salt. Cook till masala turns thick and oil separates.
- Add prawns and sauté for 5–6 minutes until they curl and change color.
- Add tamarind pulp + little water to make a medium-thick gravy.
- Mix in boiled eggs (halved) gently into the curry.
- Sprinkle garam masala + pepper powder + Andhra masala (if using).
- Simmer for 5 minutes till flavors blend well.
- Garnish with coriander leaves.
🍽️ Best Pairings
- Steamed white rice 🍚
- Ghee rice or Jeera rice
- Chapati / Phulka
- Ragi mudde (for authentic Andhra touch)
