Ingredients
Small prawns (Chitti Royyalu) – 250 g, cleaned
Onion – 1 medium, finely chopped
Green chili – 1–2, chopped
Ginger-garlic paste – 1 tsp
Red chili powder – 1 tsp
Turmeric – ¼ tsp
Coriander powder – 1 tsp
Curry leaves – few
Oil – 3–4 tbsp
Salt – to taste
Lemon – 1 (optional)
Execution
1. Marinate Prawns
Mix prawns with turmeric, red chili powder, salt → set aside 10 mins.
2. Sauté Base
Heat oil → add curry leaves, onions, green chili → sauté till onions turn golden.
Add ginger-garlic paste → fry 1 min.
3. Fry Prawns
Add marinated prawns → sauté on medium flame 5–7 mins until prawns are cooked and slightly crisp.
Sprinkle coriander powder → mix well.
4. Serve
Optional: squeeze lemon juice before serving.
Serve hot with steamed rice or as a side for biryani.
Additional tips
Use fresh small prawns for best taste; frozen ones can be used but reduce cooking time.
Fry on medium flame to avoid prawns turning rubbery.
Adjust green chili and red chili powder for spice preference; Andhra-style is usually fiery.