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