This dish can either be served as a starter or with biryani or pulao.
Preparation Time: 10 minutes
Cook Time: 20 minutes
Serves : 2-3
Shrimp/Royyalu/Prawns: 500 gms (shells cleaned out and de-veined)
Red chili powder: 1 1/2teaspoons
Ginger garlic paste: 1 tablespoon
Turmeric: 1/2 teaspoon
Coriander powder: 1 teaspoon
Lemon juice: 1 teaspoon
Salt to taste
Cloves : 5
Cinnamon: 1" stick
Green cardamom: 2
Onion : 1 large cut in half and sliced thinly
Curry leaves: 1 sprig
Green chilies: 3 slit
Turmeric: 1/4 teaspoon
Red chili powder: 1/2 teaspoon
Garam masala: 1 teaspoon
Cilantro/Coriander leaves: to garnish
Mix all ingredients listed for marinate, mix well and keep in the refrigerator for 15-20 minutes.
Heat oil in a pan, add ingredients listed for tempering and fry for 30 seconds. Add green chilies and curry leaves and fry for 30 seconds. Add onions, turmeric and sauté till they are golden brown.
Add the marinated shrimp and fry for 7-8 minutes on medium flame. Add red chili powder and garam masala, mix well and fry for another 5 minutes until the shrimp is completely cooked.
Turn off the stove, garnish with cilantro and serve hot with rice, biryani or Pulav.
Note: Cooking Time for Shrimp could change depending on the kind you are using so keep an eye on it.
If you are living in a place where you get fresh Shrimp, it's better to boil the shrimp for 5 minutes with a little salt and turmeric. Drain left over water, cool it off and marinate. Rest of the process is the same.