Andhra royyala vepudu/Andhra style Prawns(Shrimp) fry

My version of shrimp/Prawn curry from my native place popularly known as royyala vepudu. This recipe brings back so many wonderful memories.
This being one of my favorite foods and me being a very picky eater growing up, my mom used to give me more of this curry than my brother.
Once I grew up, I was told if you leave your favorite food item in the name of god, your wish will come true. My wish came true and I gave up shrimp because this is hands down, the one food I love the most. Been 13 years I gave up Shrimp but still make the curry for hubby dear because this happens to be his favorite too.


3 cups finely chopped Onion
Salt per taste(around 3 tsp)
1 tsp Turmeric 
2 tsp Coriander powder
6 Green Chillies slit length wise
1 tsp Cumin seeds 
3 tsp Ginger garlic
3 to 4 tsp Red chilli powder depending on your spice level
1 tsp Garam masala
3 tbsp Oil
3 tbsp ghee
10 to 15 pieces cashews
Handful of Curry leaves, coriander leaves


1 pound(1/2kg) Prawns/Shrimp peeled and deveined
1 teaspoon salt
1/2 tsp turmeric
1/2 tsp chilli powder
1 tsp oil
1 tsp Ghee
1/2 tsp ginger garlic paste


Wash the shrimp thoroughly with salt, turmeric and little curd. Drain all the water. To washed shrimp add all the ingredients except for oil and ghee under marination and mix well. Let it sit for 30 minutes. 
Heat 1 tsp pan and add oil and 1 tsp ghee. Add the marinated shrimp and cook till the shrimp is cooked well(around 5 to 7 minutes). At this point drain the stock from the shrimp, set is aside and return the pan with shrimp to heat. Let the shrimp fry for another minute till any left over water is all evaporated. Turn off the heat. Take the cooked shrimp into a bowl and set aside.
Heat a pan and add 3 tbsp oil and 2 tbsp ghee. Add in curry leaves and let them fry till crisp. Remove from pan and set aside. Add in cashews and fry them till light golden brown and set aside. Add cumin seeds, onions, salt and give it a good mix. 
Close the lid and let the onions cook till translucent. Add the saved stock from before, green chilies and cook till the water is all gone and onions turn golden brown. At this point curry must be moist but not watery. Add in turmeric, ginger garlic paste and let it cook for 2 minutes. Add in red chili powder, coriander powder and mix well. Fry for another minute. Add the cooked shrimp and let it cook on low flame for 10 minutes. Once the curry starts to come together, add garam masala and 2 tbsp ghee. Give it a good stir and turn off the heat. Garnish with coriander leaves, fried curry leaves and cashews.


If the curry is too runny but the onions are golden brown, add in grated coconut or dry coconut powder or any nuts powder to absorb that liquid.
Do not cook shrimp for too long as they tend to become rubbery instead of soft. 5 to 7 minutes is all it takes to cook shrimp.


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