Snacks & street food · Andhra Pradesh

Andhra Prawns Fry

Royyala vepudu: prawns dry-fried with curry leaves, Guntur chilli and a freshly ground coriander and fennel masala until crisp, dark and clinging to every curl.

Prep 15 min · Cook 15 min · Total 30 min + 15 min marinade · Serves 3

Ingredients

Prawns

• 500 g Medium prawns, peeled and deveined
• ¼ tsp Turmeric
• 1 tsp Guntur red chilli powder
• 1 tsp Ginger-garlic paste
• ½ tsp Salt
• 1 tsp Lemon juice

Fry masala

• 1 tbsp Coriander seeds
• 1 tsp Fennel seeds
• ½ tsp Cumin seeds
• ½ tsp Black peppercorns
• 3 Cloves
• 1 inch Cinnamon stick

Fry

• 3 tbsp Oil
• 2 sprigs Curry leaves
• 1 Onion, finely chopped
• 3 Green chillies, slit
• 6 cloves Garlic, crushed
• 1 tsp Guntur red chilli powder
• ¼ tsp Salt
• 2 tbsp Coriander leaves, chopped

Method

1. Marinate. Pat the prawns dry and mix with the turmeric, chilli powder, ginger-garlic paste, salt and lemon juice. Leave for 15 minutes.
2. Roast the spices. Dry-roast the coriander, fennel, cumin, pepper, cloves and cinnamon in a small pan over low heat until fragrant and a shade darker. Cool and grind to a coarse powder.
3. Sear the prawns. Heat 1 tbsp of the oil in a wide pan over high heat. Add the prawns in one layer and sear for 1 1/2 minutes a side until they curl and colour. Tip out onto a plate with any juices.
4. Fry the onion. Add the rest of the oil, the curry leaves, green chillies and garlic. When the garlic turns golden, add the onion and cook until well browned.
5. Dry fry. Return the prawns with their juices, add the ground masala, chilli powder and salt and stir-fry over high heat until all the moisture has gone and the masala coats the prawns in a dry, dark crust.
6. Serve. Finish with coriander and serve hot as a starter, or with rice, dal and a spoon of ghee.

Tips

Sear the prawns and take them out before cooking the onions. Left in the pan the whole time, they turn rubbery and leak water, and you end up with a curry, not a fry.