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


Usha said...

I love royyala kura. Even I follow similar recipe. I do add some tomato or yogurt for more curry.

Thanks for sharing the recipe and linking it to my seafood event.

Sabita Sagi said...

Thank you Usha. My recipe is my grandma's style and my favourite.

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