Royyala Vepudu | Prawn Fry Andhra Style | Shrimp Fry Recipe

Prawn Fry, Prawn Fry Andhra Style or Royyalu (royalla) Vepudu is easy and quick prawn fry with minimal ingredients and it taste yum. I have already posted Nadan Chemmeen Varuthathu (Kerala Style Prawn Fry) which is almost similar but in that we make paste of everything and then cook it and this recipe is very straight forward just we need some onion, spices and we are done with the yummy prawn fry.

Prawn Black Chickpeas Curry Recipe | Prawns Recipes

Prawn Black Chickpeas Curry is easy prawn curry with added benefits of chickpeas. Chickpeas adds good crunch and taste to prawn curry and also adds volume to the dish. You can add white, green or black chickpeas just anything of your choice and the curry taste good all way. Only thing to remember in this curry to soak and boil chickpeas but you can also add canned chickpeas or if you making chickpeas curry then keep aside little to make this curry.

Prawn Coconut Curry | Prawns Recipes

Prawn Coconut Curry or Prawn masala with coconut is easy, delicious and spicy prawns curry. Prawn is something that is very regular at home compare to chicken at home now a days thanks to my brother whom love prawns and the fact that we get cleaned prawns in mustafa is a bless so I don't have to struggle with all the cleaning :) making my job faster. I normally make prawn masala cause that's something we really all love but this time I tried this prawn curry with coconut.

Nadan Chemmeen Varuthathu | Kerala Style Prawn Fry

I always make prawn in gravy style or semi gravy like prawn masala, prawn curry etc as it's easy for me to just make on prawn curry along with steamed rice for a quick lunch but making something dry type side dish with prawn is rare and I normally pair it up along with some beans or veggie like I did here in Prawn and Lobia Curry.  But my brother whom like seafood much insist to have dry type side dish for change.

Kadai Prawn (Jhinga) Recipe | Prawn Recipes

I have been posting quite a few Prawn Recipes which is high for my standards and here is another one to add into the list.  My brother likes prawns and he asks me to buy prawn whenever we visit Mustafa, you might think why only mustafa it's because there we get fresh, cleaned prawn which saves my effort and energy to clean it though on a higher price but I prefer to buy cleaned prawns.  I normally buy prawn in large quantity and freeze half of it for later use, first fresh batch I will make Prawn Masala that's the most favorite and popular recipe of this blog too and the another batch I try new recipes.

Gongura Prawns | Gongura Royyalu Recipe

Gongura and avakai is most popular recipes of Andhra and it's difficult to find any one in Andhra whom doesn't like both of these, in gongura (sorrel leaves) it's pachadi (chutney) and gongura royyalu is very famous apart from the other dishes.  I don't buy gongura much but whenever I do it's goes to pachadi or as this gongura prawn a recipe I follow my sister's mom-in-law recipe which never fails simple ingredients makes this curry delicious a perfect combination with steamed rice.

Prawn & Lobia Masala | Jhinga Aur Jhurga Masala Recipe

I normally make Prawn Masala and once in a while I try other prawn recipes too, this time again I was making prawn masala and I had cooked lobia with me which I pressure cooker for another recipe, suddenly got the idea of adding lobia with prawn and so I made this & it was delicious both with plain rice and paratha.  I didn't click step wise picture since I had no idea of clicking but the end result was so good that I couldn't resist but to take some pictures to share with you guys.

Chettinad Prawn Curry | Chettinad Eral Kuzhambu

Chettinad cuisine is something that if you try once you will be hooked to it provided you eat spicy food. I always liked chettinad recipes but now a days I am too much into it so after Chettinad Egg Curry it's time for some Chettinad Prawn Curry aka Chettinad Eral Khuzambu and also it's a No-Coconut Curry.

This prawn curry is to die for, so flavorful, spicy and delicious.  Perfect with steamed rice; it's the recipe to make your weekend special.  In my home everyone simply loved this prawn kuzhambu and it disappeared in no time.  For me prawn means prawn masala which happens to be the most popular recipe in this blog, I make most of the time for the simple, delicious prawn masala cause it's a fabulous never-fail recipe, many people have tried my Prawn Masala and I always received such amazing feedback, so for a change I tried Chettinad style prawn curry and from then have made this couple of times.  This try and you going to love it.

Ingredients for Chettinad Prawn Curry [Serves 2-3]

Prawn - 300 gms
Onion - 2 Large or 1.5 Cup chopped
Tomato - 1 Large
Green Chilli - 2
Red Chilli Powder - 1 tsp
Coriander Seeds Powder - 1 tsp
Turmeric Powder - 1/2 tsp
Oil - 3 tbsp
Asafetida/Hing - A Pinch
Curry Leaves - 1 Sprig
Mustard Seeds - 1 tsp
Ginger-Garlic Paste - 1/2 tbsp
Tamarind - Small Gooseberry Size
Salt - To Taste
Cilantro - 2 tbsp [Chopped]

To Roast & Grind
Cumin Seeds (Jeera) - 1/2 tsp
Fennel Seeds (Saunf) - 1/2 tsp
Aniseed/Carom Seeds (Ajwain) - 1/2 tsp
Poppy Seed (Khaskas) - 1 tsp [ I didn't use]
Fenugreek Seeds (Methi dana) - 1/4 tsp
Coriander Seeds (Khada Dhaniya) - 1 tsp
Pepper Corn (Kalimrich) -8-9
Dry Red Chilli (Sukhi Lal Mirch) - 2
Cinnamon (Dalchini) -1/2" pieces
Cloves (Lung) - 2
Green Cardamom (Hari Elachi) - 2
Mace ( Javitri) - Small Piece [optional]

To Marinate
Turmeric Powder - 1 tsp
Salt - 2 tsp

Method

1. Clean and rinse prawns 6-7 times in water, add 1/2 tsp turmeric powder and 1 tsp salt, mix well and keep aside for 10 minutes.  Rinse again 3-4 times and mix 1/2 tsp turmeric powder and 1 tsp salt, keep aside until required.
~ This step is to remove smell from prawn, if you wish you can just marinate one time.

2. Soak tamarind in 1/2 cup water for 10-15 minutes and extract pulp.  Finely chop onion, tomato, green chilli.
3. Dry roast all the ingredients under 'to roast & grind' until light brown and fragrant.

4. Allow to cool roasted spices and grind to powder, keep aside.

4. In same wok heat oil, add hing, mustard seeds and allow to splutter.  Add curry leaves, onion, green chilli, ginger-garlic paste and saute until onion becomes soft.
5. Add chilli, turmeric, coriander powders and mix well, cook for a minute.

6. Now add chopped tomato and cook until it gets mash.

7. Add prawn and stir, cook for 3-4 minutes or until prawn becomes soft.

8. Add tamarind extract, 1/2 cup water, salt and bring it to good boil, simmer for 2 minutes.

9.  Add 2 tsp of grinded masala let it boil again and simmer for 5 minutes until gravy becomes thick and oil floats on top. Garnish with cilantro and off flame.

Serve warm with steamed rice or any variety rice of your choice.

   
Have a  good day ~~

Prawn and Eggplant Curry

I always make Prawn Masala whenever we get prawn and mind you this when ever is really once in blue moon but then the prawn masala recipe is just so worth it to try again & again.  But then I look for change and tried Prawn Aglio Oilio which I really liked it and another trial was to combine prawns and  eggplant together, first I was doubtful about the combo but the curry came out really well and makes a wonderful side dish for rice or roti.

Ingredients:

Prawns - 300gm
Eggplant Long - 1 [or 2 cup sliced]
Onion - 2 [large]
Tomato - 3 [medium]
Green Chillies - 3
Minced Garlic - 1 tsp
Oil - 3 tbsp
Asafoetida/Hing - 1/4 tsp
Cumin Seeds - 1/2 tsp
Fennel Seeds - 1/2 tsp
Curry Leaves - 1 sprig
Red Chilli Powder - 1 tsp
Coriander Seeds Powder - 1 tsp
Turmeric Powder - 1/2 tsp
Salt - To taste
Water - 2 cup
Garam Masala - 1 tsp
Cilantro - 2 tbsp [chopped]
To Marinate
Ginger-Garlic Paste -  2 tbsp
Red Chilli Powder - 1 tsp
Coriander Seeds Powder - 1 tsp
Turmeric Powder - 1/2 tsp
Lemon Juice - 1 tbsp
Salt - 1/2 tsp

Method:

1. Clean, wash prawns and marinate with items listed under ‘to marinate’ and keep aside for 1-2 hours or more if you can. 
2. Chop onion, tomato, green chilies, cilantro and slice brinjal keep side.
3. In a wok heat oil add hing, cumin & fennel seeds let it splutter. Add garlic and green chilies and sauté for 30 seconds.
4. Now add chopped onion and sauté until golden brown.  Add chill  coriander and turmeric and sauté in medium flame for 2 minutes.
5. Add prawns, sauté for 5-7 minutes, now add eggplant pieces cover and cook in slow flame until prawn, eggplants get’s soft, stir in intervals.
6. Add tomato, mix well, cover and cook until tomato mashes.  Add salt and cook for a minute, add water and simmer until every thing is cooked around for 10 minutes in medium flame. 
7. Add garam masala and stir (adjust salt if required), add chopped cilantro cover and off flame. 

Serve as side dish for rice or roti/parata and enjoy this wonderful combo.

Have a nice day ~~

Prawn Masala

First non-vegetarian dish in my blog :-). Prawn Masala made by my sister and BIL together, photo taken by them, I'm just blogging the recipe :)

They both make some wonderful prawn masala, it just taste yummy. I'll not hold you all anymore, over to prawn masala now:

Ingredients:

To Marinate
Prawn - 1kg
Ginger-garlic paste - 1 tbsp
Red chilli powder - 2 tsp
Turmeric - 1/2 tsp
Lemon juice - 2 tbsp
Salt - 1 tsp

For Curry
Oil - 6-7 tbsp
Onion - 5 large chopped
Tomato - 3 large chopped
Ginger-garlic paste - 1 tbsp
Red chilli powder - 2 tsp
Turmeric - 1/2 tps
Coriander powder - 2 tsp
Cinnamon Powder - 1/2 tsp
Cloves Powder - 1/2 tsp
Garam Masala - 1 tsp
Curry leaves - few
Salt - to taste
Water - 1 cup
Coriander chopped -  5 tbsp to garnish

Method:

1. Clean prawns remove the shell and marinate with all the ingredients listed under 'To Marinate' and keep aside for 1/2 hour to 1 hour or more if you have time.

2. Heat oil in a pan, add chopped onion and saute it until light pink.  Add curry leaves, ginger-garlic paste and fry until golden brown.

3. Add all the powder masalas, tomato cook till tomato gets mashed and oil start leaving the edges in slow flame with stirring in intervals.

4. Add the marinated prawns, mix well and cook for 5-7  mins with lid on on medium to slow flame.

5. Add the water, salt to taste  mix everything and cook with lid on until gravy becomes very thick and oil comes on top.

6. Serve with paratha/rice or pulav.

Try hot or warm with steamed rice

Note

• For more spicy version add another 1 tsp of red chili powder while cooking curry.
• For tangy version add 1 cup beaten curd once gravy becomes thick and simmer for 5 mins in slow flame.
• You can also soak 1 tbsp tamarind in 1/4 cup water and extract thick pulp and add to curry once it starts to become thick and simmer for 5-8 mins in slow flame.