Andhra Style Prawn Masala Fry

Andhra Style Prawn Masala Fry is quick, easy and spicy Indian seafood recipe. This recipe of prawn masala fry calls for easily available pantry staples. Onion, green chillies, ginger-garlic paste and garam masala are the main ingredients in making this delicious prawn fry recipe.

About This Recipe

Andhra food is mostly known for its SPICY flavour and FIERY taste. Our today recipe of prawn masala fry is one good example of this. The areas near the coastline of Andhra are famous for their unique seafood recipes.

Hailing from Guntur, I am blessed to relish the BEST seafood ever. Till date, my favorite SUNDAY lunch is fish curry with rice or prawn fry with sambar or khatti dal and rice. Total comfort food on any day and in any season.

Prawn masala fry is simple and EASY recipe. The only time consuming part is to de-shell and devein the prawns. Thank you to the online seafood stores for coming up with de-shell and devein option of ordering prawns. If the prawns are de-shelled and deveined, then making prawn masala fry is as easy as nothing else.

Main Ingredients In Making Prawn Masala Fry

Prawns: Add prawns to a bowl and to this add salt and turmeric powder. If available, use sea salt. Gently scrub the prawns for 1-2 minutes. Rinse under the water and repeat the process of adding salt and turmeric powder one more time. Rinse under fresh water for 2-3 times and leave the prawns in colander.

Onion: Finely sliced onions add texture and taste.

Green Chill: Adds heat and spice.

Dry Coconut Powder: Adding dry coconut powder is purely optional. Dry coconut will add flavour and bring texture to the recipe. You can use fresh coconut paste or desiccated coconut powder too.

Ginger-Garlic Paste: Adds flavour and taste.

Garam Masala: Gives heat, spice and aroma.

Herbs: You can add freshly minced coriander or mint leaves as garnish. You can even add fresh curry leaves too.

Andhra Style Prawn Masala Fry – Indian Shrimp Fry

Prawn masala fry is one of the POPULAR seafood recipe in Andhra. This is easy, spicy and extremely delicious prawn fry recipe. As a side-dish you can serve this with plain hot rice or any flavoured rice like bagare chawal, jeera rice, ghee rice, etc. I have listed more serving options in the recipe card below. Do check it.

Royyala Vepudu is the Telugu name and Jhinga Masala Fry is the Hindi name of this prawn fry recipe. Royyalu is the Telugu word for prawns and vepudu means fry. Jhinga means prawn in Hindi.

Every area near the Andhra Coast has its own prawn fry recipe. Some use shallots, some use pepper powder and some sprinkle chopped spring onion.

Frequently Asked Questions

Is Shrimp And Prawns The Same?

Without going into biological details, let me tell you one simple difference between shrimps and prawns. Shrimps are generally smaller than prawns. Prawns are meatier than shrimps.

Can I Replace Prawns With Shrimps?

Yes, you can easily replace prawns with shrimps in this recipe.

Can I Use Frozen Prawns In Making This Prawn Masala Fry?

Yes, you can use frozen prawns too. Thaw them thoroughly before marination.

How To Choose Prawns?

Prawns come in different sizes. But for this particular recipe, I prefer using medium sized prawns. Buy medium raw prawns which are shiny and firm. Big size prawns are good for making biryani and tandoori recipes.

Which Prawns Are Better Freshwater or Seawater?

Being from Guntur, I prefer freshwater prawns only. But my stay in Chennai, made me like seawater prawns too. Freshwater prawns are delicate and mildly sweet with firm white flesh.

Seawater prawns carry very mild SALTY flavour with a hint of ocean smell. If using seawater prawns or shrimps, then I advice you to add dry coconut powder or fresh coconut paste to compensate that salty taste.

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