Andhra Prawn Curry (Veinchana Royyalu) by Atul Kochhar of Sindhu at the Compleat Angler, Marlow - Lu
Delicious Andhra Prawn Curry (Veinchana Royyalu) by Michelin-starred chef Atul Kochhar. Firey flavors and quick to prepare! Perfect for home cooks.
Ingredients
- 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 (recipe below)
- 4 tsp ground coriander
- 1 tsp red chilli powder, or to taste
- 125ml passata
- 250ml water
- sea salt
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