Entree: India – Andhra Coastal – Bommidala Pulusu (Prawn Tamarind Stew)
Serving Size: 4
Approximate Time
Prep
15 min
Cook
17 min
Total
32 min
Ingredients
- 1 lb (454 g) medium prawns, 15–20 medium, shelled and deveined, tails optional (approx. 454 g)
- 3 tbsp (45 ml) vegetable oil
- 1 tsp (5 g) mustard seeds
- 1 tsp (5 g) cumin seeds
- 1 tbsp (9 g) urad dal (split black gram)
- 2 dried red chilies
- 10–12 fresh curry leaves
- 1 medium onion, thinly sliced — about 6 oz (170 g)
- 2 green chilies, slit
- 1 tbsp (15 g) ginger-garlic paste
- 2 medium tomatoes, chopped — about 10 oz (285 g)
- 1/2 tsp (2 g) turmeric powder
- 1 tsp (3 g) red chili powder (adjust to taste)
- 1 tbsp (7 g) coriander powder
- 1/2 tsp (2 g) cumin powder
- 1–1.5 tsp (5–7 g) salt, adjust to taste
- 2 cups (480 ml) tamarind extract (made from 2 oz/60 g tamarind soaked and strained) or 1/4 cup (60 ml) tamarind paste diluted to taste
- 1 tsp (4 g) jaggery or brown sugar (optional, to balance sourness)
- 1/2 cup (120 ml) water, more as needed
- 2 tbsp (8 g) chopped fresh cilantro
Instructions
1. Heat oil in a deep skillet or kadai over medium heat. Add mustard seeds and let them pop, then add cumin seeds, urad dal, dried red chilies and curry leaves; fry briefly until the dal turns golden.
2. Add sliced onions and slit green chilies; sauté until onions are soft and translucent. Stir in ginger-garlic paste and cook until raw aroma disappears.
3. Add chopped tomatoes, turmeric, red chili powder, coriander powder and cumin powder. Cook until tomatoes break down and oil separates, about 6–8 minutes.
4. Pour in tamarind extract (or diluted tamarind paste) and 1/2 cup (120 ml) water; bring to a gentle simmer. Taste and add jaggery/brown sugar and salt to balance sourness; simmer for 5 minutes to blend flavors.
5. Add prawns to the simmering gravy and cook gently for 4–6 minutes until prawns are just cooked through and opaque. Avoid overcooking.
6. Adjust consistency with a little more water if needed; simmer 1–2 minutes. Turn off heat, stir in chopped cilantro, and cover for a minute to let flavors meld. Serve hot with steamed rice.
