Andhra

Spyced Andhra

Strength: fairly hot

Time to prepare: 45 minutes (plus marinading time)

Hob/oven time: 20 minutes

Serves: 4

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The Spyced Andhra curry kit is the perfect dish for foodies on a quest to taste true regional Indian fayre. This is a quick, aromatic stir-fry dish, which can be used with prawns, paneer or tofu. It is exotic in flavour, with subtle aniseed derived from fennel, umami from curry leaves and the pungent aroma of coriander seed, a spice produced widely in Andhra Pradesh.

About Andhra cooking

The South Eastern Indian state of Andhra Pradesh is known for its tangy, hot and spicy food. It is widely renowned for having one of the hottest cuisines in India. Andhra food is often served with rice, chutneys and poppadoms and these are the accompaniments I would recommend. The state is also famous for its coriander seed and turmeric production, hence why there is a greater proportion of these spices in the Spyced Andhra curry kit.

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Curry Trivia

Andhra Pradesh is the largest producer of red chillies in India.

Recipe

You will need:
500g raw King Prawns
OR
2 blocks of paneer or tofu, cubed
1 long green finger chilli, finely chopped
180g shallots or 2 medium onions (approximately 300g), finely chopped
5 fat garlic cloves, thinly sliced
½ tsp salt
2 medium tomatoes (approximately 250g)
A lemon, cut in half
2 tbsp vegetable oil (3 tbsp for paneer/tofu version).
Optional: coriander to garnish

To serve: plain white rice, poppadoms and tomato or mango chutney (try to find one with nigella seeds/ kalonji in if you can as this will complement the flavours).

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How to cook

Mix the choppped chilli, 1 tbsp of water and approximately 1/3 of the Spyced Andhra blend in a small bowl.
If using tofu or paneer, heat a frying pan with 2 tbsp oil and fry until golden all over (a few minutes on each side). Now carefully mix the prawns, tofu or paneer with the marinade and leave for 30 minutes if you can (or more if time allows).
Heat the oil in a large frying pan (use the same pan if you fried the paneer/tofu earlier) and fry the chopped shallot or onion for around 7 – 8 minutes on a medium heat, until golden brown, before adding the garlic and frying for 2 more minutes.
Now, chop the tomatoes roughly and add the along with the rest of the Spyced Andhra blend, then stir for a minute or two before adding the prawn/ tofu or paneer mixture and the salt, stirring gently all the time (add a few splashes of water if it sticks).
Cook for 4 – 6 minutes then serve with plain basmati rice, your favourite chutney (see ingredients) and poppadoms.

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