Literally translates to shrimp fry! A very traditional dish from coastal region of Andhra Pradesh. Vepudu refers to any dish that is dry and without gravy … any vegetable or meat can be prepared in this manner and is quite an integral part of Andhra cuisine. Shrimp can be prepared in many ways but shrimp fry is quite a favorite dish in our household so I make this more often.
- Shrimp – 1 pound
- Medium onions – 2 chopped fine
- Green chillies – 2 slit vertically
- A few curry leaves
- Frozen peas – 1/3 cup (optional)
- Dried shredded coconut – 1 tbsp
- Ginger garlic paste – 1 1/2 tbsp
- Coriander powder – 1/2 tbsp
- Chilli powder – 1/2 tbsp (or less or more depending on your spice levels)
- Turmeric powder – a couple pinches
- Thaw shrimp and wash it. Put it in a sauce pan and add salt, a pinch of turmeric and a pinch of red chilli powder and cook them until they turn pink…about 5 minutes.
- Meanwhile, heat oil and add onions, green chillies and curry leaves
- When the onions brown add ginger garlic paste and saute until the raw smell disappears … around a couple minutes
- Add turmeric powder, chilli powder, and coriander powder. Saute for a minute more
- Add coconut and cook for a minute. Add peas, mix it all up and cover with a lid. Cook on reduced flame for a few minutes until the peas soften
- Add cooked shrimp, cover the lid and cook for 4-5 minutes. Overcooking the shrimp makes it dry and hard so don’t cook it for long
- Garnish with coriander leaves and serve with rice or roti
- Although cooked shrimp can be used in this recipe I prefer uncooked shrimp. Cooked shrimp is too dry for me.
- This can be served as appetizer too