Royyala Vepudu - Prawn Fry

This is one of my favorite childhood dishes. Of course, I enjoy this recipe even now. Small prawns are very flavorful. Most vegetables when cooked in combination with these prawns turn out to be extra-tasty. In Andhra, there are some such combinations which are all time hits, like ridge gourd - prawns, brinjal - prawns, sorrel leaves (gongura) - prawns. Will share these recipes soon.

Prawn fry served with hot rice and rasam

I like this recipe with the shells on, as for me, the real flavor lies there. However, you can make it as per your taste and liking. The best way to eat this prawn fry is with rasam rice or you can also serve this as a starter.

Ingredients

300 gms small prawns

1 large onion chopped finely

1 tbsp ginger-garlic paste

1 tsp coriander powder

1/2 tsp cumin powder

1/2 tsp garam masala

1/2 tsp red chilli powder (as required)

1/4 tsp  turmeric powder

2 tbsp oil

few curry leaves

chopped coriander

salt as per taste

Method

• Heat oil in a pan, add chopped onion and fry till transparent.
• Add curry leaves, ginger-garlic paste and fry till the raw flavor is gone. Add the dry masala powders and well.
• Add prawns and fry for 2-3 min. Add salt, mix well and cook covered until the prawns are cooked.
• Finally garnish with chopped coriander and serve hot with rasam rice.