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prawn fry | royyala vepudu | prawn fry recipe | fried shrimp

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Prawn fry is a famous Andhra cuisine also known as royyala vepudu. Easy to make with homemade masala spices and prawns which are available at any market—the step-by-step procedure with full detailed photo and video recipe. You may also like Masala prawn curry.

fish fry, Mutton fry, chicken fry, tilly fry, mutton liver fry

Fried shrimp is one of the essential Indian seafood which is available at any market. To prepare royyala vepudu fry all the spices along with cleaned and drained prawns. Cook until the prawn becomes soft and fry until the prawns absorb all the masala and dry thoroughly. Serve royyalu vepudu with roti, chapati, rice, rumali rotibiryani or any meal.

Tips for a perfect prawn fry recipe:

  • Any raw non-veg prawns or fish, chicken, or mutton before cooking. Firstly, clean properly and to remove the bad smell in them, mix turmeric and salt with any non-veg and thoroughly rinse under water and then use it.
  • The prawn will cook in less time. Carefully stir them and at the same time, the uncooked prawn will not taste good.
  • Adjust the water according to and fry until the masala in the prawn dries completely. And the perfect fried prawn is ready to serve.

Indian fish curry(Andhra chepala kura), Mutton bones currybutter chicken

Special Ragi sankati with chicken curry, Top 20 Indian Dishes

Prawn curry recipe video:

Prawn fry recipe card:

prawn fry | royyala vepudu | prawn fry recipe | fried shrimp
Prep Time
5 mins
Cook Time
10 mins
Total Time
15 mins
 

Prawn fry is a famous Andhra cuisine also known as royyala vepudu. Easy to make with homemade masala spices and the prawns which is available at any market. The step by step procedure with full detailed photo and video recipe. 

Course: Appetizer, Side Dish
Cuisine: Andhra, Indian
Keyword: fried shrimp, jhinga fry, prawn fry, prawn fry recipe, royyala vepudu, starter
Servings: 4
Calories: 238 kcal
Ingredients
Ingredients for prawn fry:
  • prawns(royyalu) – 1/2 kg
  • oil – 4 spoons
  • onion – 1
  • slit green chilies – 2
  • curry leaves – 1 spring
  • ginger and garlic paste – 1 spoon
  • tomato – 1
  • coconut paste – 1 spoon
  • chopped coriander leaves – 1/4 cup
  • water – 3/4 glass(as required)
Spice powders:
  • turmeric powder – 1/4 spoon
  • red chili powder – 1 spoon
  • salt – 3/4 spoon(as required)
  • garam masala powder – 1/4 spoon
  • pepper powder – 3 pinches
Instructions
Procedure for prawn fry:

Frying spices:

  1. Heat a pan over a medium flame add 4 spoons f oil.

  2. Add chopped onions, 2 slit green chilies and a spring of curry leaves fry for a minute.

  3. Add a spoon of ginger and garlic paste.

  4. Fry till the raw smell disappears.

  5. Add chopped tomato fry till it turn little mushy.

  6. Add a spoon of coconut paste stir well.

  7. Add turmeric powder, red chili powder, garam masala powder, pepper powder and salt mix well.

  8. Stir and fry all the masala for a minute.

Frying prawn:
  1. Add 1/2 kg cleaned prawns(royyalu) mix well.

  2. Stir well and fry for a minute.

  3. Close the lid, stir occasionally and fry for 5 minutes or pressure cook for 2 whistles.

  4. Fry till the prawns absorb masala.

  5. Pour 3/4 glass of water mix well.

  6. Close the lid, stir occasionally cook till the prawn become soft.

  7. Fry until the masala dry completely and prawn turn crisp.

  8. Take into the serving plate. Garnish with chopped coriander leaves.

  9. Serve with as a side dish with roti, chapati, rice, rumali rotibiryani or any meal.


Print Recipe

Step by step procedure for prawn fry:

Frying spices:

Heat a pan over medium flame and add 4 spoons of oil. Add chopped onions, 2 slit green chillies and a spring of curry leaves.

Fry for a minute. Add a spoonful of ginger and garlic paste. Fry till the raw smell disappears.

Add chopped tomato and fry till it turns a little mushy.

Add a spoon of coconut paste stirs well.

Add turmeric powder, red chilli powder, garam masala powder, pepper powder and salt and mix well. Stir and fry all the masala for a minute.

Frying prawn:

Add 1/2 kg of cleaned prawns(royyalu) and mix well.

Stir well and fry for a minute.

Close the lid, stir occasionally and fry for 5 minutes or pressure cook for 2 whistles.

Fry till the prawns absorb masala.

Pour 3/4 glass of water and mix well. Close the lid, and stir occasionally to cook till the prawn become soft.

Fry until the masala dries completely and the prawn turns crisp.

Take into the serving plate. Garnish with chopped coriander leaves. Serve royyalu vepudu with roti, chapati, rice, rumali rotibiryani or any meal.

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