Royyala Iguru (Shrimp in thick gravy)

Difficulty Rating 4 (Difficult prep, Grinding required, Special Ingredients needed)

1 lb Shrimp
3 Onions finely chopped
5 to 6 Green chililes (slit into two halves) (optional)
2 sprigs Curry leaves (optional)
Sm bunch Coriander leaves a (finely chopped)
1 tsp Turmeric
2 tsp Chillie powder (or to taste)
Salt to taste
3 TBsp Oil
1-2 cups Water
2 tb sp Poppy seeds
6 Cloves
3 Cardamom
Small Cinanmon stick
2 TBsp Coriander seeds
3 TBsp Cashew nuts
1″ Ginger
3 cloves Garlic
1. Grind poppy seeds, cloves, elaichi, cinanmon stick, coriander seeds, cashew nuts, ginger, and garlic to smooth paste.
2. Wash shrimp with water and little turmeric powder. Add ground masala paste, chillie powder, a pinch of turmeric, and salt, leave aside for 15 min.
3. Heat oil, add chopped onions, a pinch of turmeric, curry leaves, green chillies and fry till onions turn soft.
3. Add prawns and mix well. cover with a lid for 6 mts and let it cook in low flame.
4. Remove the lid, add water, cover and cook till the prawns turn soft. salt can be added at this point if not sufficient.
5. Once the prawns turn soft, cook in high flame till the gravy turns thick.
6. Garnish with coriander and serve hot with rice or chapathis.