Prawn Fry (Royalla vepudu)

There are so many different kind of prawns in all sizes available in the market here, i enjoy shopping for them. They are sold in small heaps and the price differs on the size of the prawns. I love the tiger and jumbo prawns than the small ones. Though it is tedious to de-vein them, i just love the taste. If you are averse to the smell of prawn you can make use of the following method to get rid of the smell. After de-veining the prawns, wash it well and marinate in lime juice and turmeric for 15-20 mins and then use it in your recipe.

PRAWN FRY: (ROYALLA VEPUDU):

Ingredients:

1/4 kg prawns (de-veined)
1 large onion (chopped)
1 tomato (chopped)
1/2 tsp ginger-garlic paste
1 tsp red chilli powder
2 sprigs curry leaves
1 tsp vadiyam
salt to taste
coriander leaves to garnish
1 tbsp oil

Method of preparation:

1. Heat oil in a kadai (wok), add vadiyam, fry for 30 seconds and add onion.
2. Once the onion turns translucent, add the ginger garlic paste and fry till the raw smell goes.
3. Add curry leaves and fry.
4. Add the chopped tomato and fry well till it gets mushy.
5. Add chilli powder and salt and mix well. Let this cook for a minute
6. Add the prawns and cook for 15 mins.
7. Garnish with coriander leaves

Goes well as an accompaniment with rice and dal.