Royyala Iguru (Prawns in thick gravy)

Today I share with you a hot and spicy dish made with prawns, royyala iguru. iguru in telugu means thick gravy made with ground masala (prepared with spices/onions). My mother used to cook the same version of prawns adding a cup of whole milk at the end and letting the gravy to turn thick.

Ingredients :

Prawns - 500 gms

Onions - 6 finely chopped

Green chililes - 5 to 6 (slit into two halves)

Curry leaves - 2 sprigs

Coriander leaves - a small bunch (finely chopped)

Turmeric - 1 tsp

Chillie powder - 2 tb sp

Salt to taste

oil - 3 tb sp

water - 2 cups

Poppy seeds (gasagasalu) - 2 tb sp

Cloves (lavangalu) - 6

Cardamom (elaichi) - 3

Small cinanmon stick (dalchini)

Coriander seeds (dhaniyalu) - 2 tb sp

Cashew nuts - 3 tb sp

Ginger - 1" piece

Garlic - 3 pods

Preparation:

1. Grind poppy seeds, cloves, elaichi, cinanmon stick, coriander seeds, cashew nuts, ginger, and garlic to smooth paste.

2. Wash prawns with water and little turmeric powder. Add ground masala paste,2 tb sp of chillie powder, a pinch of turmeric, and salt, leave aside for 15 mts.

3. Heat oil in a kadhai, add chopped onions, a pinch of turmeric, curry leaves, green chillies and fry till onions turn soft.

3. Add prawns and mix well. cover with a lid for 6 mts and let it cook in low flame.

4. Remove the lid, add 2 cups of water, cover and cook in low flame till the prawns turn soft. salt can be added at this point if not sufficient. once the prawns turn soft, cook in high flame till the gravy turns thick.

5. Garnish with coriander and serve hot with rice or chapathis.

Royyalu vepudu

royyalu vepudu, suresh's favorite :-)

Royyalu vepudu (Prawn fry)

Andhra royyalu vepudu, a lip smacking sea food dish made with onions and Indian spices, always proves to be a good hit during parties. A simple and easy dish to prepare.

Ingredients

Prawns - 500 gms
onions - 10 (finely chopped)
green chillies - 10
water - 2 cups
curry leaves - 2 sprigs
turmeric powder - 1 tb sp
chillie powder - 3 tb sps
salt to taste.
oil - 3 tb sps

poppy seeds - 3 tb sps (gasagasalu)
cloves - 3 (lavangalu)
elaichi - 1 (cardamom)
dalchini - 1 small stick
ginger - 1 inch piece
garlic - 3 cloves
dhaniyalu - 1 tb sp (coriander seeds)
jeera - 1 tsp

Preparation

1. Grind poppy seeds, cloves, elaichi, dalchini, ginger, garlic, dhaniyalu,and jeera to smooth paste and set aside.

2. Remove the shell of prawns, add 1 t sp on turmeric and 1 t sp of salt. wash them well with lots of water (about 6 to 7 times). Drain water and set aside.
3. Add ground masala paste, chillie powder, a pinch of turmeric, 1 tb sp of salt to washed prawns and mix well.

4. Add 2 cups of water and boil them in high flame, stirring in between till water dissolves.

5. Heat oil in a kadhai, add curry leaves, green chillies, onions and cook till soft (for about 4 mts in low flame).

6. Add boiled prawns to onions and mix well. Adjust salt and chillie powder accordingly. cook in low flame for bout 5 mts covering with a lid and stirring occassionally.

7. Serve hot with rice.

Adding boiled prawns to fried onion