Prawn Vepudu

Nutrition values are AI-estimated based on ingredients.

• 250g cleaned prawns
• A small spoonful ginger garlic paste
• Salt to taste
• A pinch turmeric powder
• 2 medium onions, finely chopped
• 3 green chillies, slit
• 2 stems curry leaves
• 2 ripe desi tomatoes, chopped
• 30 grams cashew nuts
• 1 tsp poppy seeds (khas khas)
• 1/4 tsp fennel seeds (saunf)
• 1/2 tsp cumin seeds (jeera)
• 1/2 tsp coriander seeds (sabut dhaniya)
• 5 cloves
• 2 green cardamom pods
• 1/2 tsp nutmeg mace (javitri)
• 1 tbsp grated fresh coconut
• 1 tbsp red chili powder
• 2 tbsp cooking oil

1. 1Mix cleaned prawns with ginger garlic paste, salt, and turmeric powder in a pot, then cover and boil on a gas stove without adding water.
2. 2Grind poppy seeds with a little water to form a smooth white paste.
3. 3Add fennel seeds, cumin seeds, coriander seeds, cloves, cardamom, nutmeg mace, and grated fresh coconut to the poppy seed paste and grind with small amounts of water until a thick, aromatic paste forms.
4. 4Heat 2 tablespoons of cooking oil in a kadai on a gas stove.
5. 5Add finely chopped onions and slit green chillies to the oil and sauté on a medium flame until light brown.
6. 6Stir in a pinch of salt and a little turmeric powder.
7. 7Add chopped tomatoes and curry leaves, and cook until the tomatoes soften.
8. 8Stir in 1 tablespoon of red chili powder, followed by the cashew nuts.
9. 9Add the freshly ground masala paste to the kadai, mix thoroughly with the vegetables, and cook on a medium flame until fragrant and well combined, forming a rich reddish-brown base.
10. 10Transfer the boiled prawns and any released liquid into the curry base in the kadai and mix well.
11. 11Simmer the dish on a low to medium flame for about 2-3 minutes, stirring, until the flavors meld and the gravy thickens; optionally cook further on high heat for a dry vepudu finish.

These instructions are our analysis of the original video. Watch on YouTube →