Andhra Prawn Fry

Name: Andhra Prawn Fry
Prep time: 15 min
Cook time: 15 min
Total time: 30 min
Yield: 4 servings
Cuisine: andhra
Ingredients: 500 g prawns (cleaned and deveined, medium); 2 pcs onion (medium, finely sliced); 2 pcs green chili (slit); 1 tbsp ginger-garlic paste; 10 pcs curry leaves; 1 pinch turmeric powder; 1 tsp red chili powder; 1 tsp coriander powder; 0.5 tsp cumin powder; 1 pinch garam masala; 1 pinch black pepper (freshly crushed); 0.5 tsp salt; 2 tbsp oil; 1 tbsp lemon juice; 2 tbsp cilantro (chopped)

RATING

4.6/5(87)

TASTE SCORE

9/10

A spicy coastal prawn dish with bold Andhra flavors, this quick fry brings together juicy prawns, onions, curry leaves, and a punchy masala. It works beautifully as a side with rice or as part of a larger South Indian meal.

PREP

15m

COOK

15m

SERVES

100 G

203 cal

SERVINGS

METHOD · 6 STEPS

prep · ~10 min
Clean and season the prawns.
1.Wash the prawns well and pat them dry.
2.Mix them with turmeric powder, red chili powder, a little salt, and lemon juice.
3.Set aside for 10 minutes while you prepare the rest.
TIPDry prawns fry better and stay juicy instead of turning watery in the pan.
saute · ~7 min
Cook the onion base.
1.Heat oil in a wide pan over medium heat.
2.Add curry leaves and green chili, then fry for a few seconds.
3.Add sliced onion and cook until soft and lightly golden.
4.Add ginger-garlic paste and cook until the raw smell goes away.
TIPUse a wide pan so the prawns fry instead of steaming.
saute · ~1 min
Add the spice powders.
Add coriander powder, cumin powder, garam masala, black pepper, and the remaining salt. Mix well on low heat for 20 to 30 seconds so the spices bloom without burning.
fry · ~5 min
Fry the prawns with the masala.
1.Add the seasoned prawns to the pan and toss well to coat with the onion masala.
2.Cook on medium-high heat for 2 to 3 minutes.
3.Stir and continue cooking until the prawns turn pink, curl, and the masala clings to them.
4.Fry for 1 to 2 more minutes until the dish looks dry and glossy.
TIPDo not overcook the prawns; once they curl and turn opaque, they are done.
garnish
Finish with cilantro and a squeeze of lemon.
serve
Serve hot as part of a meal.

PRO TIPS

What to keep in mind.

7 tips from the recipe — small details that make a real difference to the final dish.

1
Pat the prawns very dry before seasoning so they fry fast and the masala stays clingy, not watery.
2
Use a wide skillet and avoid crowding; if needed, fry in two batches to keep the prawns from steaming.
3
Cook the onions only to light golden, not dark brown, so the fry keeps its bright Andhra-style spice profile.
4
Bloom the ground spices on low heat for just a few seconds; if the pan looks too dry, add a splash of oil first.
5
Stop cooking as soon as the prawns turn opaque and form a loose C-shape; tightly curled prawns are usually overdone.
6
Add the final squeeze of lemon after switching off the heat to keep the fresh tang sharp and lively.
7
This fry reheats best very briefly on a hot pan; long reheating will toughen the prawns.