Andhra Style Spicy Prawn Curry | Shrimp curry in Andhra Style | Prawn Recipes | Sunday Special Recipes

Andhra Style Spicy Prawn Curry is a spicy and tasty prawn curry. I got this recipe from my one of my Telugu friend. She used to bring this curry as side dish for chappathi or roti. Try this spicy prawn curry in Andhra style and enjoy your Sunday dish. 

Other prawn recipes for you to view

Prawn thokku 

Kerala style prawn roast

Malabar Prawn Curry
Goan Prawn Vindaloo
Prawn Pepper Gravy
Goan Shrimp Curry

Andhra Style Spicy Prawn Curry

Preparation time: 10 min ( +30 min soaking time) | Cook Time: 25 min | Serves: 4

Recipe Category: Side dish | Recipe Cuisine: South Indian

Ingredients 
I - Marination

Prawns -  400 gms
Coriander powder - 1/2 tsp
Turmeric powder - 2 pinch
Lime juice - 1tsp
Salt - a pinch

II - Spices
Fennel seeds - 1/2 tsp
Cardamom - 1
Cloves - 6 to 7
Bay leaf - 1 crushed
Cinnamon stick - 2 inch (Crushed)

III - Gravy
Oil - 3 tbsp
Onion - 2 (medium sized - chopped finely)
Tomato - 2 (chop finely and make into puree)
Ginger paste - 1.5 tsp
Garlic paste - 1.5 tsp
Green chillies - 2 (slit lengthwise)
Chilli powder - 1 tsp
Coriander powder - 1/2 tsp
Cumin powder - 1/2 tsp
Turmeric powder - 1/5 tsp
Pepper powder - 1/4 tsp
Garam masala - 1/2 tsp
Curry leaves - 1 spring
Salt - as per taste
Coriander leaves - for garnishing

Method 

1. Clean and devein the prawns. Wash with salt.

2. Marinate the prawns with salt, chilli powder, coriander powder, turmeric and lemon juice.

3. Let it sit for 30 min atleast.

3. In a pan, add 2 tsp oil and add the marinated prawns.

4.The prawns oozes out water. Cook the prawns in its own water. Cook for 5 min or till the prawns becomes curly. Remove and keep it aside.

4. In the same pan, add oil, and when hot add the spices one by one.

5. Add the chopped onions, curry leaves, green chillies. Sauté till they become soft. Add the Ginger garlic paste. Fry till they raw smell goes off.

6. Now add the tomato purée, remaining chilli powder, coriander powder, salt, little turmeric. Add the cumin powder.

7. Sauté them nicely, till oil oozes out.

8, Add the cooked prawns. (My prawns are half cooked and leaves out water again)

9. Mix it nicely and cook again adding garam masala and pepper powder. Cook till all water goes off. 

10. Switch off the stove and served hot. 

Spicy and yummy, Andhra style prawn curry is ready

Notes:
1. Taste before adding garam masala and pepper powder, since it becomes more spicy and children cannot eat it.

Tags: Spicy prawn Recipes, Spicy andhra prawns, andhra style spicy prawn currys, andhra prawn curry, Andhra shrimp curry, Spicy shrimp curry, andhra style spicy shrimp currys

Sweet Maida Biscuits | Maida Biscuits | Easy Diwali snacks

Sweet Maida Biscuit is the easiest biscuit which can never go wrong, even for the first timers, if you follow the steps correctly. This one is my favorite biscuits from my childhood days. I have another easy snack which is my moms favorite called Galagala. Those are tiny spicy crispy biscuits. But I like this sweet maida biscuits more and Want to try the baked version soon. Let's see the how to make the Sweet Maida Biscuits. 

You can try the other easy snacks from this blog

Galagala / Spicy wheat biscuits 

Easy Murukku Recipe 

Ring Murukku 

Spicy and crispy maida biscuits

Sweet Maida Biscuits

Preparation time: 10 min (resting time: 30min) | Cook Time: 10 min | Serves: 4

Recipe Category: Snacks | Recipe Cuisine: South Indian

Ingredients 

Maida / All Purpose flour - 1.5 cups ( + or - )
Butter - 1/4 cup (Room temperature)
Powdered Sugar - 1/4 cup
Milk - 4 to 5 tsp ( + or - )
Baking powder - 2 pinch
Salt - a pinch
Oil - for frying

Method 

1. Mix the Butter and powder sugar nicely in a big bowl, until they become creamy. 

2. Add the milk now and again mix it. 

3. Sift the flour and baking soda nicely, and add to the butter sugar mixture. 

4. Mix them to form a pliable dough. ( should be like chappathi dough ). 

5. Let them rest for 30  to 40 min.

6. Now divide the dough to equal portions and roll them to 1/4 inch thickness. (see notes)

7. Cut into small squares or in diamond shape. 

8. Heat the oil keeping the flame in low to medium. This is must. If it is high or medium flame, outside gets cooked easily but inner part never get cooked. 

9. Drop the dough squares in batches and fry them until they get cooked evenly and colour comes to light brown.

10. Filter the oil and cool down. 

10. Store in an air tight container. 

Yummy and crispy sweet maida biscuits are ready. 

Notes:

1. If the thickness is less than 1/4 inch, it will break while frying.

2. The biscuits will be soft at first, but becomes crispy when cools down. 

3. You can add a pinch of cardamom powder for flavor. 

4. Milk and butter should be in room temperature. 

Tags: Shankarpare Recipes, Sweet Maida biscuit, Sweet Maida biscuit Recipes, Sweet Maida biscuit step by step, How to make Sweet Maida biscuit, How to make shankarpare, How to make South Indian Sweet Maida biscuit, snack Recipes, Indian Snacks, crispy snacks, tea time snacks, festival snacks, diwali snacks, Deepavali snacks, festival Recipes

Nethili Karuvadu Thokku | Nethilli Thokku | Anchovies dry fish thokku | Sunday Special Recipe

Nethilli Karuvadu Thokku or Nethilli Thokku is a easy thokku which I prepared last sunday. I want to finish the Anchovies / Nethilli, which I brought from India. I usually prepare the Nethilli Karuvadu fry or Nethilli sambal, but this time I want to try this thokku as the side dish for rice as well as for the chappathi.

You can try different fish recipes below
Masala Fish Fry
Vaalai Karuvadu Fry
Anchovies Fish Fry
Andhra Style Fish Fry
Kerala Style Pomfret Fry

Nethili Karuvadu Thokku

Preparation time: 15 min | Cook Time: 10 min | Serves: 4

Recipe Category: Side dish | Recipe Cuisine: South Indian

Ingredients
I. Marination
Anchovies / Nethili Karuvadu Thokku - 150gms
Chilli Powder - 1 tsp
Coriander Powder - 1 tsp
Turmeic powder - 2 pinch
Salt - 1 pinch (see notes)

II. For Gravy (Thokku)
Onion - 2 (chopped lengthwise)
Tomato - 2 (chopped nicely)
Garlic - 6 to 8
Dry red chillies - 2 to 3
Tamarind extract - from 1 lemon size tamarind
Curry leaves - few
Fenugreek seeds - a pinch
Mustard seeds - a pinch
Fenugreek + Dry chillies powder - 1 tsp (See Notes)
Jaggery - 1 tsp (Optional)
Coriander leaves - for garnishing

Method

1. Soak the tamarind for 10 min and extract the juice.

2. Wash the anchovies dry fish and soak it in water for 10 min.

3. Remove the head and pat dry.

4. Add the chilli powder, coriander powder, little salt and turmeric powder.

5. In a small kadai or pan, add the oil and when hot, add the fenugreek seeds, mustard seeds. Add the dry chilli and the curry leaves.

6. Add the onion, garlic. Saute them for a while.

7. Add the Tomato and saute it.

8. Add the tamarind extract.

9. Add the anchovies now.

10. Add little water and let it cook.

11. Add the chilli and fenugreek powder.

12. Add little jaggery or sugar. (this step is purely optional)

13. When the gravy thickens, switch off the stove and garnish with coriander leaves.

14. Serve the Nethili karuvadu thokku with rice.

Yummy Nthilli karuvadu thokku is ready.

Notes:
1. Adding jaggery or sugar is purely optional.
2. Dry fry 2 dry chillies and fenugreek to light brown colour and grind to a coarse paste. (Check this Tomato thokku recipe for this preparation).