South Indian Prawn Fry (Royyala Vepudu / Eral Varuval)

Instructions

1. Marinate prawns with ginger-garlic paste, chili powder, turmeric, coriander powder, and salt. Rest for 10–15 minutes.
2. Heat oil in a pan. Add curry leaves and let them splutter.
3. Add marinated prawns and sauté gently.
4. Cook on medium heat for 10–15 minutes, stirring occasionally until prawns are cooked and lightly crisp.
5. Optional: Add chopped shallots, green chilies, and coconut bits for extra flavor.
6. Finish with a squeeze of lemon juice and garnish with coriander leaves.

Serving Suggestions

• Serve hot with rasam rice, curd rice, or as a starter
• Roll into chapati wraps or pair with millets for a wholesome twist

Ingredients

• Prawns (cleaned & deveined) – 500g 
• Ginger-garlic paste – 1 tbsp 
• Red chili powder – 1 tbsp 
• Turmeric powder – ½ tsp 
• Roasted coriander powder – 1 tbsp 
• Salt – to taste 
• Oil – 2 tbsp 
• Curry leaves – 1 sprig 
• Coriander leaves – for garnish 
• Optional: Lemon juice, coconut bits, green chilies, shallots