Royyala Iguru
- 40 min
- hot
- Serves 4
Royyala Iguru is an Andhra prawn curry cooked with onion, tomato, green chilli and coriander spices. Spicy, serves 4, about 40 minutes. Cook it at home.
Good for: Party
Ingredients
Prawns, Cleaned and Deveined500 grams
Turmeric Powder3 grams
Salt1¼ tsp
Oil3 tbsp
Cumin2 grams
Curry leaves4 grams
Green Chilli, Slit15 grams
Onion, Finely Chopped2
Ginger Garlic Paste, Paste16 grams
Tomato, Finely Chopped2
Red Chilli Powder6 grams
Coriander Powder6 grams
Water, For Cooking60 ml
Coriander Leaves, Chopped4 grams
Contains: shellfish.
Nutrition
Per 1 person, and for all 4 people. Worked out from the ingredients, so treat it as a close guide.
| Nutrient | Per 1 person | All 4 people |
|---|---|---|
| Energy | 267kcal | 1068kcal |
| Protein | 27g | 108g |
| Carbohydrate | 11g | 45g |
| Fat | 13g | 53g |
| Fibre | 3.1g | 12g |
| Sugar | 3.8g | 15g |
Method
Rinse the cleaned prawns and drain them well. Mix them with turmeric powder and salt, then set aside. Wash the curry leaves, green chillies, tomatoes and coriander leaves. Peel and finely chop the onions, finely chop the tomatoes and coriander leaves, slit the green chillies, and pick the curry leaves from the sprigs. Pat the curry leaves dry so they do not splutter in hot oil.
Heat oil in a kadai on medium flame for 1 minute. Add cumin, curry leaves, green chilli and onion. Fry for 5 to 6 minutes until the onion turns light golden.
Add ginger garlic paste and fry on medium flame for 2 minutes until the raw smell goes. Add tomato, turmeric powder, red chilli powder, coriander powder and salt. Cook for 5 to 6 minutes until the tomato becomes soft and the oil starts to show.
Add water and mix well. Cook on medium flame for 3 minutes until the masala becomes thick and starts boiling.
Add the prawns and mix to coat them with the masala. Cover and cook on medium flame for 4 to 5 minutes until the prawns turn pink, opaque and curl slightly.
Remove the lid and cook on medium-high flame for 2 minutes until the extra water dries and the masala coats the prawns. Do not overcook, or the prawns will turn hard.
Add coriander leaves and mix once. Rest for 2 minutes, then serve hot with rice or bread.
Before you start
- How long does Royyala Iguru take?
- 40 minutes from start to finish. That is 15 minutes of preparation and 25 minutes of cooking.
- How many people does Royyala Iguru serve?
- 4. The ingredient quantities on this page rescale if you are cooking for a different number.
- Is Royyala Iguru vegetarian?
- No, it contains meat or fish.
- Is Royyala Iguru spicy?
- It is hot: 3 on our scale of 3. Chilli scales gently when you change the servings, so doubling the recipe does not double the heat.
- What do I need to make Royyala Iguru?
- 500 grams Prawns, 1.5 grams Turmeric Powder, 2 grams Cumin, 4 grams Curry leaves, 15 grams Green Chilli, 16 grams Ginger Garlic Paste, and a few more listed on this page.
- Do I need a pressure cooker for Royyala Iguru?
- No, it is cooked in an open pot.
- How many calories are in Royyala Iguru?
- About 267 a serving. The full nutrition table is on this page, per serving and for the whole batch.
Tips from other cooks
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