Simple Prawns Fry Recipe (Royyala Vepudu)
Andhra royyala vepudu. How to make prawns fry recipe Andhra style
Ingredients
- 500 grams Prawns
- 1 big Onion
- 2 Green chillies
- 1 tsp Garam masala
- 1 tsp Red chilli powder
- 1/2 tsp Turmeric
- 1 tsp Ginger garlic paste
- Curry leaves
- 1 tbsp Coriander leaves chopped
- Salt as per taste
Instructions
- Shell and devein the prawns. Wash them thoroughly till you get clear water. Drain the water and keep aside. While washing for the last time, my mother mixes some salt and turmeric and washes it off. She says any raw smell will be gone if done so.
- To the cleaned prawns, add salt, turmeric and cook in a thick bottomed vessel. We don’t add oil.
- The prawns ooze out a lot of water while cooking. Cook on a low flame till the water is evaporated. Let them cool.
- Store these prawns in an airtight container in the refrigerator for 7- 10 days and use whenever needed. You can also store them in the freezer. I generally have my prawns ready in the refrigerator for this prawns fry recipe.
- In a thick bottomed pan heat oil.
- Add finely chopped onions, green chillies, curry leaves and turmeric one after another. Fry till golden brown. Add salt needed for the onions and not the whole prawns fry recipe. Remember, we have added salt while preparing the prawns.
- Now, add ginger garlic paste and sauté well till the raw flavour is gone.
- Add red chilli powder and mix well.
- Add the prepared prawns and mix well. Cover with a lid and cook on a medium-low flame for 10 mins.
- Toss the prawns intermittently and fry till brown.
- Add garam masala and mix well. Garnish with finely chopped coriander and serve hot with lemon and onions.
Notes
* It is always better to store the prepared prawns instead of storing the raw ones in the refrigerator.
** You can substitute garam masala with pepper powder for a different taste. It also tastes awesome.