Yetti Fry (Prawn Fry)

Recipe by
Total Time:
15-30 minutes
Serves: 2
Nutrition facts:

240 calories, 9 grams fat

Cuisine: Indian Recipe
Technique: Saute Recipe
Difficulty: Medium

Take a look at more Starter Recipes. You may also want to try Kerala Style Fried Fish, Oil Free Tandoori Chicken, Chicken Malai Kebab , Deep Fried Spring Chicken

Rate This Recipe


  • 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)

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