Nellore Spicy Shrimp Fry - Royyala Vepudu



This is a very spicy shrimp fry and one of Nellore Dist speciality. spices like cinnanon and corriander won't be dominating the shrimp flavour.

Back in India cast iron wok is used to prepare this kind of curries.I think Cooking in cast iron gives it more flavour. I made this in a cast iron skillet and it came out  so good.


Ingredients

1lb Shrimp

2 Big Onions Cubed

1 BigTomato Diced
4 Green Chillies(Big)

2 Tbsp Finely Chopped Cup Cilantro

1 Cinnamon Stick
4 Cloves

½ tsp Jeera

½ tsp cinnamon powder

½ tsp garam masala powder

2 tbsp Corriander Powder

1 tsp Hot Red chilli powder

½ tsp Black Pepper Corns coarsely ground

1/2 tsp Turmeric Powder

Curry Leaves

Salt to taste

½ cup water

5 Tbsp Oil

Procedure

Clean Shrimp by adding turmeric and rinse well.

Heat oil in a pan and one by one add cinnamon, cloves, Jeera, and sautee. Add green chillis, Curry leaves and fry for 3 mins then add chopped onions, and fry till onions get softened.

Now add Garam masala, Cinnamon Powder, red Chilli powder, corriander and sautee for 2 mins, and then add finely chopped tomatoes and cook till tomatoes gets softened.

Now add shrimp , salt , water and cook till oil leaves the edges off the pan, Then add ground pepper and Keep frying the curry by constantly mixing on medium high flame for about 10 mins till curry changes to brown color.
Adjust salt and adjust spiciness according to your taste and serve with rice.

Notes:

You can add dry coconut powder at the end for extra kick.

Curry's consistency should not be runny.

Cast Iron Cookware

Keema With Aloo & Beans

 

 

Ingredients

 

1lb Keema
1 Cup Beans (Chopped into medium size)
1 Cup Potato Cubes(Peeled)
1 Big Onion
1 BigTomato
4 Green Chillies(Big)
3 Tbsp Ginger garlic paste
6 Cashewnuts
4 Tbsp Finely Chopped Cup Cilantro
4 Tbsp Chopped Mint
2 Cinnamon Stick
4 Cloves
1 Bay Leaf
1/2 Tsp garam masala powder
2 Tbsp Corriander Powder
1 1/2 Tsp Red chilli powder
1/2 Tsp Turmeric Powder
Salt to taste
5 Tbsp Oil

 

 

                                                           Frying keema and veggies

Procedure

 

Chop tomato into cubes. Mix Keema, Mint, Tomato, Ginger garlic paste, turmeric powder and Half of the

 

Garam masala,corrinader,red Chilli powders together by adding 1 1/2 cup of water. Cook Keema mixture upto 4 whistles and let it cool.

 

Heat oil in a pan and add cinnamon, cloves,bay leaf, and saute. Add green chilli, cashews and fry for 3 mins then add chopped onions, and fry till onions get softtened.

 

Add vegetables and fry till they get cooked.

 

Add remaining garam masala,corrinader powder and red chilli powder then sautee for 3 mins.

 

Transfer keema mixture into pan and mix well with onions and veggies.

 

Add salt, cilantro and mix well. Keep frying the  curry by constantly mixing on medium high flame for about 15 to 20 mins till curry changes to brown  color.

 

Adjust salt and adjust spiciness according to your taste.

 

Serve with rice or roti.

 

Tips

• You can add green peas and carrot also.
• Add water while cooking the keema mixture in cooker.
• Keep frying the curry on medium high flame till it turns into brown color.

 

 

 

Mutton Kurma

Mutton Kurma

Ingredients

1lb Mutton Cubes
1 Small Onion
3 Green Chillies(Big)
3 Tbsp Ginger garlic paste
1/2 Cup Grated Coconut
2 Tbsp Yoghurt
6 Cashewnuts
1/2 Cup Cilantro
1 Cinnamon Stick
4 Cloves
1 Bay Leaf
1/2 Tsp Jeera
1/2 Tsp garam masala powder
1 Tsp Corriander Powder
2 pinches Turmeric Powder
Salt to taste
3 Tbsp Oil

Proceure

Mix mutton cubes with ginger garlic paste, Chilli powder corriander powder and turmeric and cook in pressure cooker  upto 5 whistles.

Grind coconut, 1 green chilli, half of cilantro, yoghurt and cashew nuts in to purree by Adding 1/2 cup water.
Heat oil and add cinnamon, cloves, jeera, bay leaf and fry for 3 minutes.
Add remaining green chilli and onion and fry till onions turn into brown color.
Add garam masala poweder and mutton and mix well. Let it cook for 5 mins.
Add coconut paste, salt and remaining cilantro and mix well.
Keep lid on and let it cook for two whistles.
Adjust salt and spiciness if needed and serve with rice or roti.