Royyala Vepudu

Marinate the cleaned prawns with turmeric powder, half the red chilli powder, and salt for 15 minutes.

Heat sesame oil in a wide, heavy-bottomed pan over high heat. Add dried red chillies and curry leaves — they will splutter immediately.

Add sliced onions and green chillies. Cook on high heat, stirring frequently, for 8–10 minutes until the onions turn deep golden brown and slightly crispy at the edges.

Add ginger-garlic paste and cook for 2 minutes until the raw smell is gone.

Add the remaining red chilli powder, coriander powder, and black pepper powder. Stir well and cook the spices for 1 minute.

Add the marinated prawns to the pan. Toss well to coat with the masala.

Cook on high heat for 3–4 minutes, tossing frequently, until the prawns turn pink and are cooked through. Do not cover — the vepudu (fry) should be dry, not saucy.

Add garam masala and toss for 30 seconds.

Squeeze lemon juice over the prawns and toss once more.

Garnish with fresh coriander leaves and serve hot as a dry side dish with steamed rice and dal.