Royyala Vepudu (Andhra Dry Prawn Fry with Curry Leaves)
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Ingredients
- 500 g raw king prawns, peeled
- 1 onion, finely sliced
- 4 dried red chillies
- 10 g fresh ginger
- 4 garlic cloves
- 15 curry leaves
- 1 tsp chilli powder
- 2 tbsp coconut oil
- 1 tsp ground turmeric
Nutrition (per serving)
- Calories
- 184 kcal
- Protein
- 22.2 g
- Carbohydrate
- 5.2 g
- of which sugars
- 2.3 g
- Fat
- 7.8 g
- of which saturates
- 5.9 g
- Fibre
- 1.4 g
- Salt
- 0.57 g
Estimated from typical values for each ingredient — a guide, not a substitute for the label on what you actually buy.
Method
- 1
Heat the coconut oil in a wide pan, add the sliced onion and dried red chillies, and fry for 6 minutes until the onion softens.
- 2
Add the garlic, ginger and half the curry leaves, and fry for 2 minutes.
- 3
Stir in the chilli powder and ground turmeric, and cook for 30 seconds.
- 4
Add the prawns and cook over a high heat for 4-5 minutes, stirring often, until they turn pink, are cooked through and the pan is almost dry.
- 5
Stir in the remaining curry leaves and cook for 1 minute more.
- 6
Serve hot with rice.
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