Yeti Ajadina (Shrimp dry)

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Yeti / Prawns ajadina – This Mangalorean-style shrimp side dish is spicy and full of flavor. Pair with rice and any curry to make it a complete meal.

Shrimp / yeti ajadina served in a brown bowl with grated coconut as a garnish.

Well, I thought shrimps and prawns were similar..apparently, they are not. Check this out for more information. For this recipe, you can use either depending on where you live and what you can find.

We call it yeti back home in Mangalore, and ajadina means dry gravy. This recipe is a concoction of how my mom and my sis in law make it. Whenever my mom used to make this at home, I would go for seconds and thirds till there was nothing left :(. I think it is totally worth hogging over. When I make it, I usually pair it with plain rice and yogurt.


To make Mangalorean curry powder just for this recipe you need 10 byadgi chilies,1.5 tablespoon coriander seeds, 1/2 teaspoon cumin seeds and 1/4 teaspoon methi seeds  fried in a teaspoon of oil and ground to a powder)

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Shrimp / yeti ajadina served in a brown bowl
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5 from 2 votes

Yeti Ajadina (Shrimp dry)

Yeti / Prawns ajadina – This Mangalorean style shrimp side dish is spicy and full of flavor. Pair with rice and any curry to make it a complete meal.
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Prep Time: 15 minutes
Cook Time: 15 minutes
Total Time: 30 minutes
Servings: 4


  • 1 tablespoon oil
  • ½ teaspoon mustard seeds
  • 1 sprig of kadipatta curry leaves
  • ½ of medium sized onion finely cut
  • 5-6 cloves of garlic
  • a pinch of ajwain seeds and methi seeds grounded in a pestle to a fine powder
  • ½ teaspoon pepper seeds grounded in a pestle to a fine powder
  • ½ of medium sized tomato finely cut or 1/4 teaspoon tamarind
  • 3 tablespoon Mangalorean curry powder [ See Note]
  • 1 teaspoon chili powder
  • ½ a pound shrimp/prawns deveined and skin peeled off
  • salt to taste
  • ½ cup grated coconut mixed with a teaspoon of Mangalorean curry powder


  • Heat the oil in a medium sized pan on medium heat and add mustard seeds to it. When they start spluttering add kadipatta to it. Let it fry for around 20 seconds and then add onions and garlic paste and fry them till they are translucent. Add ground ajwain, pepper powder, and methi seeds and mix well.
  • Add tomatoes and fry them till they are mushy. [ If you are using tamarind instead, add tamarind paste and mix well and then move on to the next step]
  • Add the shrimp/prawn along with chili powder, salt, and Mangalorean masala powder and mix well. Then add half a cup of water and let the shrimp cook in it. Add water as needed till the shrimp is done and all there is no more water left.
  • Add grated coconut and mix well. Simmer it for 5 minutes and take it off heat and serve hot.
Read the post…For helpful information on ingredient swaps, storage tips, meal prep ideas, and variations!

Disclaimer: Approximate nutritional information is provided as a courtesy and can vary depending on the exact ingredients/brands used. If you have health issues, please work with a registered dietician or nutritionist.


Calories: 128kcalCarbohydrates: 14gProtein: 1gFat: 8gSaturated Fat: 7gCholesterol: 2mgSodium: 19mgPotassium: 141mgFiber: 2gSugar: 2gVitamin A: 280IUVitamin C: 9.8mgCalcium: 22mgIron: 1mg
Diet: Dairy-free, Pescatarian
Course: Side Dish
Method: Stovetop
Keywords: Mangalorean shrimp side dish, Prawns ajadina, Yeti ajadina
Cuisine: Indian
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  1. Thanks Anu, for replying.
    Stay in touch if you can, by dropping in a line whenever you have time.


  2. Thank you very much, for all the great recipes you have shared here.
    I left India a very long time ago, hence dearly miss my birth place [Manipal]. Added to the Nostalgia, is, the way you narrated about the place Mangalore and also the drool worthy recipes originated from there…
    Keep up the good work.

    Your co-bunt,
    S. Ballal

    1. Shweta, Mangalore brings out a lot of fond memories for me as well. Glad you enjoyed reading about them. Thanks for stopping by.