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Yetti Fry (Prawn Fry) Recipe

Yetti Fry (Prawn Fry) is a popular Indian Starter
Author :
On :
Wednesday, 26 April, 2017
Category :
Non-Vegetarian Recipe
Course :
Starter Recipe
Cuisine :
Indian Recipe
Technique :
Shallow Fry Recipe
Difficulty :
Servings :
Serves 2
Rated 5 based on 100 votes


  • ½ kg - tiger Prawns
  • 4 to 5 tbsp - oil
  • 3 big Onions (finely chopped)
  • 2 tsp - Ginger Garlic paste
  • 4 tbsp - coondapur powder
  • salt to taste
  • 1 Lemon juice
  • Coriander leaves to garnish
  • For Coondapur Masala Powder:
  • 100 g - dry Red Chillies
  • 50 g - Coriander seeds
  • 1 tbsp - peppercorns
  • ½ tbsp - Fenugreek seeds
  • ¾ tbsp - Turmeric powder
  • 8 to 10 Cloves Garlic Cloves
  • How to Make Yetti Fry (Prawn Fry):

    1. Clean, devein and wash the prawns well.
    2. Heat oil in a kadai and fry the onions on a low flame till golden.
    3. Add ginger-garlic paste and saute for couple of minutes.
    4. Add prawns and salt. Mix well and saute on a low flame for 5 minutes.
    5. Add Coondarpur powder and saute for few minutes on a low flame.
    6. Mix gently at regular intervals till the prawns are done and oil separates.
    7. Add lemon juice and mix gently.
    8. Garnish with coriander leaves and serve with hot rotis.
    9. For Coondapur Masala Powder:
    10. Roast all the ingredients except turmeric powder and garlic cloves on a pre-heated tawa, on a low flame till aromatic. Cool.
    11. Dry grind the roasted ingredients along with turmeric powder to a fine powder.
    12. Crush the garlic cloves along with the skin separately and add it to the ground mixture. Mix well.
    13. Preserve the masala powder in an airtight container.


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