Prawn lovers, this easy, quick and yummy recipe from the Andhra cuisine is a must try!ROYYALA VEPADUIngredients 20-25 medium prawns, cleaned and deveined2 tbsps coriander seeds1 tbsp fennel seeds (saunf)10-15 black peppercorns1 inch cinnamon stick8-10 dried red chillies2 tbsps oil1 tsp cumin seeds15-20 curry leaves1 large onion, choppedSalt to taste1 tbsp ginger-garlic paste2 medium tomatoes, chopped¼ tsp turmeric powder2 tsps red chilli powder2 tbsps chopped fresh coriander leavesMethod1. Dry roast coriander seeds, fennel seeds, black peppercorns, cinnamon stick, and dried re chillies till they turn fragrant. Allow to cool.2. Transfer the roasted mixture into a mixer jar and grind to a fine powder. 3. Heat oil in a kadai. Add cumin seeds and let them change colour. Add curry leaves and onion and sauté till translucent.4. Add ginger-garlic paste and sauté till golden brown. Add tomatoes, mix and cook for 3-4 minutes. 5. Add turmeric powder, red chilli powder and prepared powder and mix well. Cook for 1-2 minutes.6. Add prawns and sauté on high heat for 2-3 minutes. Add ½ cup water, mix and cook for 2-3 minutes. 7. Add coriander leaves and mix well. Serve hot.Click to Subscribe: http://bit.ly/1h0pGXfFor more recipes : http://www.sanjeevkapoor.comTo get recipes on your Google or Alexa devices, click here : https://www.klovechef.ai/signupBest cooked in Wonderchef Kitchenware. Buy Now on : https://goo.gl/eB9kQqFacebook : http://www.facebook.com/ChefSanjeevKapoorTwitter : https://twitter.com/sanjeevkapoor#SanjeevKapoor #RoyallaVepadu
