Andhra Prawn Curry is a beloved coastal dish that brings together the sweetness of prawns with fiery spices. Growing up near the coast, I learned this recipe from my neighbor who made the best seafood curries. The blend of coconut milk and spices creates a rich gravy that’s both comforting and exciting. It’s one of those dishes that makes your kitchen smell amazing.
About the Recipe
This prawn curry is a true crowd-pleaser. The recipe strikes a perfect balance between spicy and creamy, thanks to the coconut milk that softens the heat from the chilies. What makes this curry special is the layering of flavors – from the initial marination to the final garnish. Each step builds depth and character to the dish.
Why You’ll Love This Recipe
You’ll love how quick and straightforward this curry is to make. The prawns cook fast, and the ingredients are easy to find in most grocery stores. The gravy is thick and luscious, perfect for soaking up with rice or bread. Even if you’re new to Indian cooking, this recipe is foolproof – just follow the steps, and you’ll create a restaurant-style curry at home.
Andhra Prawn Curry Royyala Pulusu
Cooking Tips
– Don’t overcook the prawns – they only need a few minutes
– Use fresh coconut if possible for better flavor
– Toast the spices lightly to release their flavors
– Adjust the coconut milk quantity to make the curry thicker or thinner
– Let the curry simmer on low heat for the best taste
Serving and Storing Suggestions
Serves 6-8 people. Total prep and cooking time: 45 minutes. Serve hot with steamed rice or roti. Leftovers keep well in the fridge for 2 days – reheat gently to prevent the prawns from becoming tough.
Similar Recipes
- Kerala Fish Curry
- Goan Prawn Curry
- Mangalorean Fish Curry
Andhra Prawn Curry (Royyala Pulusu)
Ingredients
- 1 kg Prawns (medium size, shelled and deveined)
- 1/2 tsp Turmeric Powder
- 2 1/2 Red Chilli Powder
- 1 cup Oil
- Salt as per tastte
- 1 Coconut (ground)
- 8 Green Chillies (slit lengthwise)
- 5 to 6 Onions (medium, sliced finely)
- 2 tsp Ginger
- 2 tsp Garlic (crushed)
- 2 tsp Coriander Powder
- 2 tsp Cumin Powder
- 1 1/2 to 2 cups Coconut Milk
- 6 to 8 Cloves
- 8 to 10 Pepper Corns
- Mint Leaves (handful, chopped)
- Curry Leaves (few, chopped)
- 3 to 4 Tomatoes (chopped)
- Water
- Coriander Leaves (handful, for garnishing)
Instructions
- Mix the turmeric powder, red chilli powder and salt.
- Marinate the prawns in this mixture.
- Heat oil in a pan.
- Add the onions and fry onions lightly.
- Add the marinated prawns and fry on low heat for 3 to 5 minutes.
- Add ginger, garlic, coriander, cumin and fry for 2 to 3 minuttes.
- Add coconut milk and ground coconut, green chillies, cloves, peppercorns, mint and curry leaves.
- Simmer for about 5 minutes.
- Add the chopped tomatoes.
- Simmer for 8 to 10 minutes adding 1 to 1 1/2 cups of water if required.
- Remove from heat.
- Garnish with coriander leaves.
- Serve hot with roti or rice.
Sign up for our newsletter
Frequently Asked Questions
Can I use frozen prawns?
Yes. Just thaw them completely and pat dry before using. Fresh prawns taste better, but frozen ones work well too.
How spicy is this curry?
It’s moderately spicy. You can reduce the number of green chilies and red chili powder to make it milder.
Can I make this curry ahead of time?
Cook it just before serving for the best results. The prawns can get tough if reheated many times.
