Prawn Vepudu / Prawn Fry

Name: Prawn Vepudu / Prawn Fry
Total time: 2400 s
Yield: 4 servings
Cuisine: Indian
Ingredients: 1/2 kilo deshelled and deveined prawns; 2 medium size onions, chopped finely; 2 medium size tomato, chopped finely; 2 green chilies slit lengthwise; 1 tbs tamarind paste; 2 tsp ginger garlic paste; 2 tbsp oil; 1/2 spoon turmeric powder; as needed Salt; as needed Chilli powder; 1 1/2 spoon Garam masala; 1/2 spoon pepper powder; As required Coriander leaves for garnish; As required curry leaves for garnish

Hyma Sakhamuri @cook_26993811

India

This is a classic seafood recipe from Andhra Pradesh . This preparation is medium spicy and one can always adjust spice levels to their liking . I generally use fresh , medium size prawns . As they render the subtle sweetness to the dish and are way more tastier

Hyma Sakhamuri @cook_26993811

Saved

Ingredients

40 mins

4 servings

1/2kilo deshelled and deveined prawns
2 medium size onions, chopped finely
2 medium size tomato, chopped finely
2green chilies slit lengthwise
1 tbstamarind paste
2 tspginger garlic paste
2 tbsp oil
1/2 spoonturmeric powder
as neededSalt
as needed Chilli powder
1 1/2 spoonGaram masala
1/2 spoonpepper powder
As required Coriander leaves for garnish
As required curry leaves for garnish

Saved

Steps

40 mins

1

Heat a kadhai with oil. Once the oil is hot, add a spoon of jeera and curry leaves. To this add the green chilies and onion.
2

Once the onions are transparent, add the chopped tomatoes. Then add salt and the turmeric powder. Let this mixture cook until the tomato is completely done.
3

Add ginger-garlic paste to the tomato gravy and let it cook until the raw smell goes away.
4

At this point add chili powder and stir for 5 mins and then add the tamarind pasted. Let the entire mixture cook until the gravy comes together and leaves oil on the sides of the pan. Taste the gravy and adjust seasoning accordingly.
5

The gravy is ready for the prawn now. Please ensure there is no water in the prawns while adding to the gravy. On medium flame, stir fry the prawns in the gravy along with the garam masala and pepper powder until the water in the gravy dries up.
6

Tip: Do not cover the kadai once the prawns are added to the gravy. The prawns leave out water while cooking. And overcooking of prawns make them lose their texture.
7

Garnish and serve with rice / roti / dosa.