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Andhra dry curried shrimp (Vienchana royyaalu)

Andhra cuisine is known to be bold and complex. It consists of complex spice mixes and cooking techniques that allow the spices and chilies to express themselves.

This is spicy and bold recipe that is quite simple to make. Tender shrimp are first marinated and then cooked in an almost dry tomato based curry that is loaded with spices. The tender shrimp are coated in a sauce that is spicy with complex flavors, the perfect accompaniment to any meal..

This is the bible of Indian cooking with flavors and dishes from across India, The recipes are always fabulous, and maintain their authenticity. This is the Indian cookbook you want on you kitchen shelf.

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2 teaspoons ginger paste

2 teaspoons garlic paste

1 teaspoon turmeric

Juice of 2 limes

1 lb shrimp

3 tablespoons oil

4 green cardamom pods

4 cloves

1/2 teaspoon anise (saunf) seeds

2 onions, thinly sliced

1 teaspoon chili powder

1 teaspoon ground coriander seeds

2 tomatoes, finely diced

4 green chiles, cut into circles, or to taste

Salt, to taste

Cilantro, to garnish

Mix the prawns with the ginger, garlic, turmeric and lime juice and allow to marinate for 30 minutes to 2 hours.

Heat the oil in a wide frying pan or wok and add the whole spices, cardamom, cloves and fennel seeds. Sauté for 30 seconds till the cardamom get a light golden. Add the onions and sauté on medium heat till golden in color, about 5-7 minutes. Add the ground ground coriander and chili powder and toss for 30 seconds.

Add the tomatoes and fry for 4-5 minutes till the tomatoes are broken down and saucy. Add the marinated shrimp and cook till the shrimp, green chiles and salt, are translucent and just cooked through. The sauce should be thick and coat the shrimp well.

Serve hot topped with cilantro as a garnish and rotis or rice.

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