Andhra Shrimp Fry

Andhra-Shrimp-Fry

Nothing beats this shrimp stir fry with rasam rice for satisfying homesickness blues. Simple, yet bursting with bold Andhra flavors. The curry leaves and green chilies set this dish apart from any other shrimp stir fry you will ever make.

  • 1 pound shrimp
  • A handful of curry leaves
  • 4-5 slit green chilies (Thai chilies substitute well)
  • Two sprigs cilantro chopped
  • ½cup finely sliced red onion
  • ½tsp coriander powder
  • ½tsp garam masala
  • Salt to taste
  • Two pinches turmeric
  • 1 tsp chilli powder
  • 2 tbsp. vegetable oil
  • 1 ½tsp ginger garlic paste
  • 1 tbsp. grated coconut (optional)
  • 1 tsp Lemon juice
  1. If the shrimp is already cooked, skip to step 3. If it is frozen, thaw overnight in the refrigerator.
  2. Toss the raw shrimp onto a pan and cook on medium to medium low until water evaporates. Should take about 10 minutes. Stand and watch patiently.
  3. Add salt, lemon juice and a pinch of turmeric to the shrimp, stir and set aside.
  4. On a hot pan, add oil and when the oil gets hot, toss in the curry leaves and green chilies. Fry for a minute.
  5. Toss in the finely sliced onion and cook until translucent. About five minutes.
  6. Add the ginger garlic paste and sauté until the raw smell is gone.
  7. Toss in the shrimp. Fry for a minute or two then add chili powder, a pinch of turmeric, and coriander powder. Fry for about 5 minutes.
  8. Add garam masala and grated coconut and sautéuntil done. Adjust seasoning before you turn off the flame.
  9. Garnish with chopped cilantro and a lemon wedge.
  • Goes well with Rasam and steamed rice.
  • Make sure you use the freshest shrimp you can get.

 


Ramya Malisetty loves French food, Japanese culture, Merlot and King Charles Cavaliers. She obsesses over making a perfect bed, labeling everything in sight, Shabby Chic décor and preparing elaborate meals. She lives in sunny Phoenix, Arizona with her husband. Read about her foodie jaunts and fashion tips on her blog Wardrobe Menu.

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