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A fiery and tangy prawn curry from the heart of Andhra Pradesh. Succulent prawns are simmered in a rich gravy of onions, tomatoes, tamarind, and a signature blend of spices. Perfect with steamed rice.
For 4 servings
Marinate Prawns & Prepare Pastes
Sauté Aromatics (Tadka)
Build the Masala Base
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A fiery and tangy prawn curry from the heart of Andhra Pradesh. Succulent prawns are simmered in a rich gravy of onions, tomatoes, tamarind, and a signature blend of spices. Perfect with steamed rice.
This andhra recipe takes 50 minutes to prepare and yields 4 servings. At 313.6 calories per serving with 27.94g of protein, it's a moderately challenging recipe perfect for lunch or dinner.
Simmer the Curry & Cook Prawns
Garnish and Rest
For a milder, creamier curry, reduce the tamarind pulp slightly and stir in 1/4 cup of thick coconut milk at the very end, after turning off the heat.
Add vegetables like drumsticks or potato cubes along with the tomatoes to make the curry more wholesome. Adjust cooking time accordingly.
For an even spicier kick, add 2-3 whole dried red chillies (like Guntur or Byadgi) to the oil along with the mustard seeds during the tempering step.
Prawns are a fantastic source of high-quality, low-fat protein, which is essential for muscle repair, growth, and overall body function.
Prawns contain omega-3 fatty acids, which are known to reduce inflammation and support cardiovascular health by helping to lower triglyceride levels.
The use of turmeric, ginger, and garlic provides powerful anti-inflammatory and antioxidant compounds that can help combat oxidative stress in the body.
Prawns are a good source of selenium, an important antioxidant that helps prevent cell damage and supports a healthy immune system and thyroid function.
One serving of Andhra Prawn Curry contains approximately 380-420 calories. The exact count can vary based on the size of the prawns and the amount of oil and coconut used.
Yes, it can be a healthy dish. Prawns are an excellent source of lean protein and omega-3 fatty acids. The spices like turmeric and ginger have anti-inflammatory benefits. For a healthier version, you can reduce the amount of oil and salt. As it contains coconut, portion control is recommended.
Absolutely. If using frozen prawns, ensure they are fully thawed before marinating. Pat them completely dry with a paper towel to remove excess water, which helps in achieving the best texture.
To balance excessive heat, you can stir in a tablespoon of plain yogurt or a few tablespoons of coconut milk at the end of cooking. A squeeze of lime juice can also help cut through the spice.
This curry pairs perfectly with hot steamed rice, which soaks up the delicious gravy. It also goes well with soft rotis, chapatis, appams, or neer dosas.
Yes, this curry tastes even better the next day as the flavors meld together. Store it in an airtight container in the refrigerator for up to 2 days. Reheat gently on the stovetop, being careful not to overcook the prawns.