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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.
For 4 servings
Marinate the Prawns
Prepare the Masala Base
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.
This andhra recipe takes 45 minutes to prepare and yields 4 servings. At 266.28 calories per serving with 27.68g of protein, it's a moderately challenging recipe perfect for lunch or dinner or appetizer or side.
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Cook Tomatoes and Spices
Fry the Prawns
Garnish and Serve
Add 2-3 tablespoons of thinly sliced or grated dry coconut (kopra) in the last 2 minutes of cooking for a nutty flavor and added texture.
For a richer version, add a handful of cashews along with the onions and fry until they are golden.
This same masala base can be used to make a delicious Andhra Chicken Fry. Use bite-sized chicken pieces and adjust the cooking time accordingly.
Prawns are packed with high-quality protein, which is essential for building and repairing tissues, muscle growth, and overall body function, all while being relatively low in fat.
The recipe uses turmeric, ginger, and garlic, all of which are known for their potent anti-inflammatory compounds like curcumin and gingerol that help combat inflammation in the body.
The capsaicin found in the green and red chilies can provide a temporary boost to your metabolism, which may aid in burning calories more efficiently.
Andhra Prawn Fry is a good source of lean protein from the prawns. However, it can be high in sodium and oil depending on preparation. It is best enjoyed in moderation as part of a balanced meal.
A single serving of Andhra Prawn Fry contains approximately 280-350 calories, primarily from the prawns and the oil used for frying. The exact count can vary based on the size of the prawns and the amount of oil.
Yes, frozen prawns work well. Make sure to thaw them completely in the refrigerator or under cold running water. Pat them completely dry with paper towels before marinating to ensure they fry well and don't become watery.
Store any leftover prawn fry in an airtight container in the refrigerator for up to 2 days. Reheat gently in a pan or microwave until just heated through. Avoid over-reheating to prevent the prawns from becoming tough.
It is incredibly versatile. Serve it as an appetizer on its own, or as a side dish with steamed rice and a simple dal, sambar, or rasam to balance the spice.
This recipe goes great with these complete meals
A fiery and aromatic egg fry from Andhra Pradesh, where hard-boiled eggs are tossed in a spicy onion-tomato masala with plenty of green chilies. A quick and delicious side dish for rice or roti.
Pesarattu, popularly known as Moong Dal Polo in the Andhra region, is a classic breakfast crepe. Made from a simple batter of whole green moong lentils and rice, these savory pancakes are crispy on the outside, soft inside, and packed with protein. Often topped with chopped onions and served with a spicy ginger chutney (Allam Pachadi), it's a healthy and delicious start to the day.
A classic Andhra breakfast combining a crispy green moong dal dosa (Pesarattu) with a savory semolina filling (Upma). This wholesome and protein-rich dish is a complete meal in itself, best enjoyed with ginger chutney.
A fiery and aromatic biryani from the heart of Andhra Pradesh. Tender mutton pieces are cooked with fragrant basmati rice and a bold, spicy masala made with green chilies and fresh herbs. A true feast for spice lovers.
