Prawns Roast | Royyala Vepudu || How to make Prawns Roast
PRAWNS ROAST | ROYYALA VEPUDU is the fantastic must-try meal that every seafood enthusiast desires. It is a delicious, easy, and quick recipe yet filled with delectable flavors.
This dish uses very few ingredients with a modest amount of spice to enhance the flavor of the dish without overpowering the original flavor of the Prawn.
It is well-known in Andhra as the Royyala vepudu, although it is also popular in Kerala as the Chemmeen roast.
This recipe is loaded with the tanginess of tomatoes & tamarind, heat from spices, and sweetness induced by the prawns.
First, clean and marinate them in salt, turmeric, and red chili powder. Next, saute onions and garlic, then add the tomatoes and cook until they become mushy. Then, add the spices, and cook them in the seasoning. Finally, add the tamarind paste, pepper, and garam masala and garnish with coriander.
Prawns are packed with nutrition, which is a rich protein source with very few calories. They are the rich source of Selenium (which helps prevent the growth of cancer cells), Calcium, Vitamin E, Omega 3 fatty acids, Vitamin B12.
Deviening
The prawns are easy to prepare since they cook quickly, but the true challenge lies in cleaning and deveining them.
To obtain a cleaner one, we must remove their intestinal tract, which appears as a long black line on the rear side by running a sharp knife and drawing the black line out. I recommend deveining them before cooking them since it is essential to eliminate potential contaminants before consuming them.
Tips for making delicious Prawns Roast
- The prawns must be fresh, and they should always be refrigerated in deep freezers. If you keep them out at room temperature, they will develop an unpleasant odor.
- Clean and devein them before cooking.
- Cook them perfectly, over cooked ones get rubbery and lends sweetness to the dish.
Serve this exquisite seafood delight, Prawn roast with plain rice, ghee rice, chapati, roti, or naan. Try our other fantastic seafood recipes featured in this blog Green masala fish fry.
How to make Prawns roast
- Devein and clean the prawns 2 to 3 times with water to remove the fishy odor. Clean them by adding few drops of lime juice or turmeric.
2. Next, Marinate them with a pinch of turmeric, ¼ tsp red chili powder, and ¼ tsp salt for 10 mins.
3. Heat oil in a pan, saute the finely diced onions until they turn golden brown. Add green chilies and saute.
4. Add finely diced garlic and a few curry leaves, saute until it loses its raw smell.
5. Add a pinch of turmeric and red chili powder and slightly roast them (do not burn the spices).
6. Next, add the tomatoes and saute until they turn mushy (Add 2 tbsp of water to avoid the burning of spices).
7. Add ginger and cook for about 4-5 minutes, or until all of the water has evaporated.
8. Add the marinated prawns, mix. Close the lid and cook for 7-8 mins, during which they will shrink in size and be swirling up.
9. Next, add coriander powder, tamarind paste, and garam masala. Cook for a couple of minutes until the moisture released by prawns has evaporated.
10. Finally, add pepper powder and garnish with coriander leaves.
11. Serve this delicious Prawn roast with plain rice, flavored rice, or with Indian bread like roti, naan, or chapati.
PRAWN ROAST
Ingredients
- 1 kg Prawns
- 2 tbsp Oil
- 2 Onions (large) finely chopped
- 3 Green chilies
- 15-20 Garlic pods finely diced
- few Curry leaves
- ¼ tsp Turmeric powder
- ½ tsp Red chili powder
- 1 Tomatoes (large) finely chopped
- ½ inch Ginger sliced
- ½ tsp Salt
- 2 tbsp Tamarind paste
- 1 tsp Coriander powder
- 1 tsp Pepper
- ½ tsp Garam masala
- few strands Coriander finely chopped
Instructions
- Devein and clean the prawns 2 to 3 times with water to remove the fishy odor. Clean them by adding a few drops of lime juice or turmeric
- Marinate the prawns in a pinch of turmeric, ¼ tsp red chili powder, and ¼ tsp salt for 10 mins.
- Heat oil in a pan, saute the finely diced onions until they turn golden brown. Add green chilies and saute.
- Add finely diced garlic and a few curry leaves, saute until it loses its raw smell.
- Add a pinch of turmeric and red chili powder and slightly roast them (do not burn the spices).
- Next, add the tomatoes and saute until they turn mushy (Add 2 tbsp of water to avoid the burning of spices). Add ginger and Cook for 4-5 mins untill all the water is evaporated.
- Add the marinated prawns, mix. Close the lid and cook for 7-8 mins, during which the prawns will shrink in size and be swirling up.
- Add coriander powder, tamarind paste, and garam masala. Cook for a min or two until the moisture released by prawns is evaporated.
- Finally, add pepper powder and garnish with coriander leaves.
- Serve this delicious Prawn roast with plain rice, flavored rice, or with Indian bread like roti, naan, or chapati
Notes
- To eliminate the fishy odor, the prawns must be thoroughly cleaned.
- The prawns must be deveined
- To eliminate sweetness in the dish, the onions must be sautéed until light golden brown.
