Prawns Pachi Mirchi Vepudu

Method

For 4 · quantities update with the serves control

1. 1

   Prep the prawns

   Boil the prawns until about 70 percent cooked, then set it aside. It finishes cooking in the sauce, so it stays tender and soaks up the flavour.

2. 2

   Warm the gravy

   Heat a teaspoon of oil, butter or ghee (whichever you prefer) in a pan for a few seconds, then add 196 g of the base with 100 g of water and let it come together over a gentle flame for a minute or two.

3. 3

   Bring it together

   Add the cooked prawns and simmer for about 10 minutes, stirring now and then, until the gravy clings to every piece and the oil just begins to glisten on top.

4. 4

   Finish

   Scatter freshly chopped coriander over the top and serve hot.

Chef's tip. keep the same ratio for any batch - just multiply every quantity by your number of portions.