Entree: India – Coastal Andhra – రొయ్యల వేపుడు ➤ Royyala Vepudu (Spicy Andhra-style Prawn Fry)

Serving Size: 4

Approximate Time

Prep 15 min

Cook 20 min

Additional 10 min

Total 40 min

Ingredients

- 1 lb (450 g) prawns (shrimp), shell-on, deveined, tails intact (about 16–20 medium)
- 3 tbsp (45 ml) vegetable oil
- 1 tsp (5 ml) mustard seeds
- 1/2 tsp (2.5 ml) cumin seeds
- 10–12 curry leaves
- 1 medium onion, thinly sliced, approx. 6 oz (170 g)
- 2 tbsp (30 ml) ginger-garlic paste
- 2 green chilies, slit lengthwise
- 1/2 tsp (2.5 ml) turmeric powder
- 1 1/2 tsp (7.5 ml) Kashmiri red chili powder (for color and mild heat) or regular red chili powder for more heat
- 1 tsp (5 ml) coriander powder
- 1/2 tsp (2.5 ml) cumin powder
- 1/4 tsp (1.25 ml) black pepper, freshly ground
- 1 tsp (5 ml) salt, or to taste
- 1 tbsp (15 ml) lemon juice
- 2 tbsp (8 g) chopped fresh cilantro (coriander leaves)
- 1 tbsp (15 ml) oil or ghee for finishing (optional)

Instructions

1. Rinse prawns, pat dry, and toss with turmeric, 1/2 tsp salt, and 1/4 tsp red chili powder; set aside for 10 minutes.
2. Heat 3 tbsp (45 ml) oil in a heavy skillet over medium-high heat; add mustard seeds and cumin seeds and let them splutter, then add curry leaves and sauté briefly.
3. Add sliced onion and sauté until translucent and lightly browned, about 6–8 minutes; add ginger-garlic paste and green chilies and cook until raw aroma disappears, about 2 minutes.
4. Reduce heat to medium, add remaining red chili powder, coriander powder, cumin powder, black pepper, and the rest of the salt; fry the spices with the onion paste for 1 minute until fragrant.
5. Increase heat to medium-high, add the marinated prawns in a single layer and stir-fry for 4–6 minutes, turning occasionally, until prawns are cooked through and the exterior is slightly crisp; avoid overcooking.
6. Finish with lemon juice, chopped cilantro, and 1 tbsp (15 ml) oil or ghee if using; toss to coat and adjust salt or chili to taste.
7. Transfer to a serving platter and serve hot with steamed rice, lemon wedges, and sliced onions.