Skip to main content

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.


Popular posts from this blog


Baklava is a Middle Eastern specialty. Baklava is made in many shapes I decided to make them in rolls. Instead of honey I used combination of sugar and honey to glaze and flavored with cardamom. Baklava is made using phyllo dough ; it is available in frozen section where you can find puff pastries in supermarkets. I bought Athens Pyhllo dough at Target. Recipe will make 24 pieces Ingredients 12 sheets of phyllo dough 1 1/2 cup clarified butter 1 1/2 cup ground almond 1 1/2 cup ground walnuts 3 tbsp pistachios 3/4 cup coconut powder 1 1/2 teaspoon cardamom 3 1/4 cup of sugar Syrup 1 1/2 cup sugar 1 cup water 1/8 cup honey 2 teaspoon lemon juice About 2 tablespoon sliced pistachios for garnish Note Be sure to thaw the phyllo dough using the instruction from the package, phyllo dough should be at room temperature before using. Do not open the package until you are ready to use. Unused sheets roll them in clear plastic wrap and refrigerate . Fo

Pulla attu / Sour Dosa

This is one recipe that jogs my childhood memories. People from coastal Andhra especially from village background will for sure be familiar with this Pullattu. There are lot of versions of how to make this tasty dosa. I almost forgot about this item until one of our friend's mom made this for us for breakfast recently. I asked for the recipe from her and here I am posting it for you ..Special Thanks to aunty :) Ingredients For Batter 2 cups thick butter milk(majjiga) 2 cups rice 1 tsp methi seeds(menthulu) salt per taste For Dosa finely minced green chillies, chopped onions and minced cilantro Method For Batter Wash the rice. Soak rice and methi seeds in the buttermilk over night. Then in a mixer jar take rice, methi seeds, the buttermilk in which we soaked the rice, salt and grind to a smooth paste. The batter can be little thinner. Now take the batter into a bowl and leave it in a warm place to let it ferment overnight. Stick it in the refrigerator the next m