Thursday, October 4, 2012

Royyala Iguru

Royyalu Iguru is a thick curry in Andhra Style. It is very spicy if you eat it in the villages but we make it a little milder.If we have some fresh prawns this is the tastiest and easiest curry to make and eat along with hot rice especially in the rainy season!!!!!

Prawns- 1/2 kg
Onions - 2 medium
Green Chillis- 2-3 (can be changed acc to taste)
cinnamon- 1" piece
Pepper - 3-4
Ginger- 1" piece
Garlic- 3 pods
Salt- According to taste
Haldi- 1/4th tsp
Red Chilli Powder- 2Tbsp
Garam Masala- 1/2tsp
Oil- 7-8 tbsp

-Take the ginger and garlic in a mmortor and pestle and pound them coursly.
-Coarsly pound the cloves , cinnamon and pepper in a morter and pestle.
-Roughly chop the onions and green chillies.
-Coarsely grind the chopped onions , green chillies and the pounded ginger garlic.
-Heat oil , add the pounded cloves , cinnamon and pepper. Fry till a nice aroma is released.
-Now add the onion paste and fry till the oil leaves from sides.Will take around 10-15 min.
-Once the onion paste is cooked add the salt , haldi,red chilli powder and the garam masala. We can add little water so that the masala dosen't burn.
-Finally add the raw prawns , mix well and let the prawns release all the water. Let them cook in their own water.
-Once the water dries up add 1 cup water close with a lid and let the curry simmer for 15-20 on low heat so that the prawns cook thoroughly.
-Enjoy with hot rice.

Sending this dish to Seafood Feast Event hosted by  Usha @ MySpicyKitchen.

Seafood feast

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