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Andhra Podi Prawns

Serves: 2

Cooking time: 1 hour

Difficulty: Easy

Difficulty

For the prawns:

  • 12 peeled prawns
  • 2 tbsp rice flour
  • 3 tbsp corn flour
  • 1 1/2 tsp ginger garlic paste
  • 1/2 tsp garam masala
  • 1/4 pepper powder
  • 2 tsp mild red chilli powder
  • 2 sprigs curry leaves finely chopped
  • 1 lime, juiced
  • 2 green chillies, deseeded and finely chopped
  • salt and water as needed
  • Podi powder
  • Oil for deep frying
For the Podi powder:
  • 1/4 cup chana dal
  • 1/4 cup urad dal
  • 1/4 cup sesame seeds
  • 6-8 red chillies (adjust to your taste)
  • 1-2 garlic cloves
  • 1 tbsp cumin
  • 1/4 cup dried or desiccated coconut
  • 2 sprigs curry leaves
  • Salt to taste

Andhra Podi prawns are a south Indian snack of fried prawns, spices and herbs, that are equally delicious as a starter or as part of an array of dinner party dishes. Sample Jamavar‘s recipe at Taste of London this November!

1. First, prepare the prawns. Wash the prawns and drain completely. Marinate the prawns with the chopped curry leaves and 1 tsp of red chilli powder and lime juice, and keep aside.

2. Next, prepare the Podi powder. Wash the curry leaves, leaving the sprigs on a clean kitchen cloth to dry. Clean all the ingredients, pick off any debris and discard.

3. Dry roast the dals and red chillies until crisp, and set aside. In the same pan, add the curry leaves and roast on a low heat until they turn crisp. Set aside.

4. Switch off the stove. Add the sesame seeds and cumin to the hot pan and roast. Add the coconut, garlic and toss. Set aside as well to cool.

5. Powder the red chillies and dal, add the other ingredients and a sprinkle of salt and transfer to an airtight jar for storing.

6. Next, make a batter using rice and corn flour, garam masala, salt, red chilli paste, ginger, garlic and chopped coriander leaves. Add water as needed.

7. Deep fry the prawns until golden. Set aside on a kitchen towel.

8. Serve hot with a dollop of tomato chutney and sprinkle Podi powder on top.

Ingredients

For the prawns:

  • 12 peeled prawns
  • 2 tbsp rice flour
  • 3 tbsp corn flour
  • 1 1/2 tsp ginger garlic paste
  • 1/2 tsp garam masala
  • 1/4 pepper powder
  • 2 tsp mild red chilli powder
  • 2 sprigs curry leaves finely chopped
  • 1 lime, juiced
  • 2 green chillies, deseeded and finely chopped
  • salt and water as needed
  • Podi powder
  • Oil for deep frying
For the Podi powder:
  • 1/4 cup chana dal
  • 1/4 cup urad dal
  • 1/4 cup sesame seeds
  • 6-8 red chillies (adjust to your taste)
  • 1-2 garlic cloves
  • 1 tbsp cumin
  • 1/4 cup dried or desiccated coconut
  • 2 sprigs curry leaves
  • Salt to taste

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