Prawn Curry (royyala Iguru)

Prawn Curry, also known as Royyala Iguru, is a popular dish from the Andhra Cuisine of India. This spicy and flavorful curry is made with succulent prawns and a rich blend of aromatic spices, making it a perfect accompaniment to steamed rice or roti.

Prawn Curry (royyala Iguru)

Ingredients

  • 500g prawns, cleaned and deveined
  • 2 onions, finely chopped
  • 3 tomatoes, pureed
  • 1/2 cup coconut milk
  • 2 tbsp oil
  • 1 tsp mustard seeds
  • 1 tsp cumin seeds
  • 1 inch ginger, grated
  • 4-5 garlic cloves, minced
  • 1 tsp turmeric powder
  • 2 tsp red chili powder
  • 1 tsp coriander powder
  • 1/2 tsp garam masala
  • Fresh coriander leaves for garnish
  • Salt to taste

Instructions

  1. Heat oil in a pan and add mustard seeds and cumin seeds. Once they splutter, add chopped onions and sauté until golden brown.
  2. Add ginger and garlic, and sauté for a few minutes.
  3. Now, add the tomato puree, turmeric powder, red chili powder, coriander powder, and salt. Cook until the oil separates from the masala.
  4. Add the prawns and coconut milk. Cover and cook for 5-7 minutes until the prawns are cooked through.
  5. Sprinkle garam masala and garnish with fresh coriander leaves.

Cooking & Preparation

Preparation time:
15 minutes
Cooking time:
25 minutes
Total time:
40 minutes
Cooking method
Stovetop

Nutritional facts per 1 serving

Calories
250 per serving
Protein
20g
Fat
15g
Carbohydrates
10g

Supplies

Large pan Spatula Cutting board Knife

Tools

Mixing bowl Blender

Serving suggestions

Serving suggestions: Serve hot with steamed rice or roti.

Tips & tricks

Tips: Adjust the spice levels according to your preference for a milder or spicier curry.

Cost

$15