Royyala Kura
- 44 min
- medium
- Serves 4
Royyala kura is an Andhra prawn curry cooked with onion, tomato, ginger garlic paste and spices. Medium-spicy, serves 4, about 45 minutes. Have with rice.
Good for: Party
Ingredients
Prawns, Cleaned and Deveined500 grams
Turmeric Powder3 grams
Salt1¼ tsp
Oil1 tbsp
Cumin2 grams
Curry leaves4 grams
Onion, Finely Chopped2
Green Chilli, Slit10 grams
Ginger Garlic Paste, Paste16 grams
Tomato, Finely Chopped2
Red Chilli Powder4.5 grams
Coriander Powder2 tsp
Water, For Adjusting Consistency350 ml
Garam Masala Powder½ tsp
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 | 194kcal | 776kcal |
| Protein | 27g | 108g |
| Carbohydrate | 11g | 44g |
| Fat | 5.2g | 21g |
| Fibre | 2.8g | 11g |
| Sugar | 3.7g | 15g |
Cookd masalas for prawns
Method
Get ready by rinsing the prawns and draining them well. Finely chop the onion, tomato and coriander leaves, slit the green chillies, and rinse the curry leaves. Mix the prawns with turmeric powder and salt. Keep them aside while you start the gravy.
Heat oil in a kadai on medium flame for 1 minute until hot. Add cumin and curry leaves and fry for 30 seconds until the cumin splutters and the leaves become crisp. Add onion and green chilli. Fry for 5 to 6 minutes until the onion turns light golden.
Add ginger garlic paste and fry on medium flame for 1 minute until the raw smell goes. Add tomato, turmeric powder, red chilli powder, coriander powder and salt. Cook for 6 to 8 minutes until the tomato becomes soft and oil shows at the sides.
Pour in 250 ml water and mix well. Boil the gravy on medium flame for 5 minutes until it becomes slightly thick and the raw smell of the spices goes.
Add the prawns and the remaining salt. Mix gently until the prawns are covered with the gravy. Cook on medium flame for 4 to 5 minutes until they turn pink, curl and become opaque in the centre.
Pour in the remaining 100 ml water and mix. Simmer on low flame for 2 minutes until the gravy is hot and slightly thickened but still thin. Sprinkle the garam masala, mix once and cook for half a minute.
Switch off the flame and add coriander leaves. Rest the curry for 2 minutes, then serve it hot with rice or chapati.
Before you start
- How long does Royyala Kura take?
- 44 minutes from start to finish. That is 15 minutes of preparation and 29 minutes of cooking.
- How many people does Royyala Kura serve?
- 4. The ingredient quantities on this page rescale if you are cooking for a different number.
- Is Royyala Kura vegetarian?
- No, it contains meat or fish.
- Is Royyala Kura spicy?
- It is medium: 2 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 Kura?
- 500 grams Prawns, 1.5 grams Turmeric Powder, 2 grams Cumin, 4 grams Curry leaves, 10 grams Green Chilli, 16 grams Ginger Garlic Paste, and a few more listed on this page.
- Do I need a pressure cooker for Royyala Kura?
- No, it is cooked in an open pot.
- How many calories are in Royyala Kura?
- About 194 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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