Royyala iguru (Andhra prawn fry)
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Prawns cooked down with onion, red chilli and fennel-spiced masala until the gravy clings to them.
Region: Andhra Pradesh (coastal districts)Occasion: Lunch and Sunday mealsTime: 40 minServes: 4Non-vegetarian
Ingredients
- 500 g prawns, shelled and deveined
- 2 onions, finely chopped
- 1 tomato, chopped
- 1 tbsp ginger-garlic paste
- 1½ tsp red chilli powder
- ½ tsp turmeric
- 1 tsp coriander powder
- ½ tsp fennel seeds, powdered
- ½ tsp garam masala
- Salt to taste
- 3 tbsp oil
- Curry leaves and coriander
Method
- Mix the prawns with turmeric, salt and half the chilli powder. Set aside for 15 minutes.
- Heat oil, add curry leaves and onions and fry until golden brown.
- Add ginger-garlic paste and tomato and cook until soft.
- Add the remaining chilli powder, coriander and fennel powders and fry for a minute.
- Add the prawns and cook on medium heat for 6–8 minutes, until they curl and the masala coats them. Do not overcook.
- Sprinkle garam masala and coriander and serve with rice or pappu charu.
History
Iguru is a Telugu term for a thick, dry-ish curry. Prawns come both from the sea and from the aquaculture ponds of the Godavari and Krishna deltas.
Significance
Prawn iguru is a favourite Sunday dish in coastal Andhra, where prawns are part of everyday cooking.