Royyala Vepudu Prawn Stir Fry Andhra

Method

1. 1

   Shell and devein the prawns: Remove the shell from each prawn by peeling it off starting from the head end. To devein: make a shallow cut along the back of the prawn with a small knife and remove the dark vein (intestinal tract) with the knife tip. Wash the cleaned prawns under cold water. Pat dry — dry prawns stir-fry better.

2. 2

   Marinate the prawns: Add 1/2 tsp turmeric and salt to the cleaned prawns. Mix gently. Let rest for 5 to 10 minutes. The turmeric removes the fishy smell and the salt draws out surface moisture.

3. 3

   Heat oil in a very wide pan: Use the widest pan available. Heat 3 tbsp oil on high heat until very hot — almost smoking. The very high heat is what creates the characteristic slightly charred, dry-fried texture of royyala vepudu.

4. 4

   Add tempering rapidly: Add mustard seeds — they will pop immediately in the very hot oil. Add raw urad dal and curry leaves — they will crackle and spit. Stir for 15 seconds.

5. 5

   Add onion and cook quickly: Add finely chopped onion. Cook on medium-high heat stirring frequently for 8 minutes until golden.

6. 6

   Add ginger and garlic: Add ginger paste and garlic paste. Stir for 1 minute.

7. 7

   Add spice powders: Turn to medium heat. Add red chilli powder, coriander powder, turmeric and cumin powder. Stir 1 minute. The Andhra spice quantity is more generous than most other regional prawn preparations.

8. 8

   Add the marinated prawns: Add the prawns to the spiced onion in the pan. Stir gently to coat every prawn with the spice mixture. Spread them in a single layer across the pan.

9. 9

   Stir-fry on high heat: Increase to high heat. Cook stirring every 30 seconds for 4 to 5 minutes total. Prawns cook very quickly — they are done when they turn pink and curl into a C shape. Do not overcook — overcooked prawns become rubbery. The pan should look almost dry — any liquid the prawns release should have evaporated.

10. 10

    Finish and serve: Squeeze lemon juice over the prawns. Add coriander leaves. Stir once and remove from heat immediately. Serve hot with steamed rice or as a starter.

11. 11

    Note: Royyala Vepudu (royyalu = prawns, vepudu = stir fry/dry fry) is the Telangana style of prawn cooking — intensely spiced, dry-fried in a very hot pan until slightly charred. The coastal districts of Andhra Pradesh adjacent to Telangana have abundant fresh prawns. This dry vepudu style is how seafood is cooked across Andhra and Telangana — very different from the creamy or gravy-based prawn preparations of North and West India.