Succulent prawns tossed in a fiery, aromatic blend of classic Andhra spices. This semi-dry fry is packed with flavor from curry leaves, green chilies, and freshly ground masala, making it a perfect appetizer or side dish.
Prep20 min
Cook25 min
Servings4
Serving size: 1 serving
264cal
28gprotein
13gcarbs
12g
Ingredients
500 g Prawns (Cleaned and deveined)
0.5 tsp Turmeric Powder
1 tsp Red Chili Powder (Use Guntur chili for authentic heat)
1 tbsp Lemon Juice (Freshly squeezed)
1.5 tsp Salt (Divided: 0.5 tsp for marinade, 1 tsp for cooking)
Tangy and perfectly spiced Royyala Vepudu – a protein-packed prawn fry that's melt-in-mouth delicious!
This andhra dish is perfect for snack. With 264.27 calories and 27.68g of protein per serving, it's a low-calorie option for your meal plan.
fat
15 leaves
Curry Leaves
(Fresh)
2 pcs Onion (Medium, finely chopped)
3 pcs Green Chilies (Slit lengthwise)
1.5 tbsp Ginger Garlic Paste
1 pcs Tomato (Medium, finely chopped)
1.5 tsp Coriander Powder
0.75 tsp Garam Masala
0.5 tsp Black Pepper Powder (Freshly ground for best flavor)
2 tbsp Coriander Leaves (Freshly chopped, for garnish)
Instructions
1
Marinate the Prawns
In a mixing bowl, combine the cleaned and deveined prawns with turmeric powder, red chili powder, lemon juice, and 0.5 tsp of salt.
Mix thoroughly until each prawn is evenly coated with the marinade.
Cover and set aside for at least 15-20 minutes to allow the flavors to penetrate.
2
Prepare the Masala Base
Heat oil in a wide, heavy-bottomed pan or kadai over medium heat.
Once the oil is hot, add the mustard seeds and allow them to splutter for about 30 seconds.
Add the cumin seeds, broken dried red chilies, and fresh curry leaves. Sauté for another 30 seconds until the curry leaves turn crisp and aromatic.
Add the finely chopped onions and slit green chilies. Sauté, stirring occasionally, for 8-10 minutes until the onions are a deep golden brown. This step is crucial for the dish's flavor.
Add the ginger-garlic paste and cook for 1-2 minutes, stirring continuously, until the raw aroma disappears.
3
Cook Tomatoes and Spices
Add the finely chopped tomato to the pan. Cook for 4-5 minutes, mashing with the back of your spoon, until it becomes soft and pulpy.
Reduce the heat to low and add the coriander powder, garam masala, black pepper powder, and the remaining 1 tsp of salt.
Stir well and cook the masala for 2-3 minutes, until you see oil separating from the mixture at the edges.
4
Fry the Prawns
Increase the heat to medium-high and add the marinated prawns to the pan.
Stir immediately to coat the prawns with the masala.
Cook for 5-7 minutes, stirring frequently. The prawns will release water and then the mixture will start to dry up.
Continue cooking until the prawns are opaque, have curled into a 'C' shape, and the masala clings to them. Be careful not to overcook, as they will become tough.
5
Garnish and Serve
Once the prawns are perfectly cooked and the fry has a semi-dry consistency, turn off the heat.
Garnish generously with freshly chopped coriander leaves.
Serve hot as a flavorful appetizer or as a side dish with steamed rice and sambar or rasam.
