Royyala Iguru (Prawns in thick gravy)
Jul 19th, 2006 | By Sowjanya | Category: All Recipes, Curries & Gravies, Featured recipes, Non-Veg Recipes, Prawn Recipes
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.
Green chililes – 5 to 6 (slit into two halves)
Curry leaves – 2 sprigs
Coriander leaves – a small bunch (finely chopped)
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:
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.
Prawn curry looks so good, i have book marked this. Thank you for the recipe Sowjanya.
Archana
Wow I dont have words to describe it…..it looks DELICIOUS!have to try this way!
Those shrimps sure look good, have to try it next time… and btw, today i tired your carrot kurma it was very good.
Thanks sumitha. Let me know how it tasted. 🙂
Radha: Thats nice to hear my recipe(carrot kurma) tasted good. Thanks.
The recipe looks great and so yummy. I will be trying it sometime soon. Thank You!!
Each time I take a look at this pic….I am drooling!
Oh so lovely!!! Drooling here……..
ooh it’s so delicious ! sowjanya, your recipe is a knock out!! Thanks for sharing.
I dont eat sea food, but I shd maybe substitute chicken. Looks awesome!
wow nice to see lots of good words. Thanks Ricky, sumitha, pushpa, lera, and shankari. Let me know how it tasted.
hey.. one more successful attempt from myside… prawns curry turned out very well.. n am planing to invite all my frnds this time to taste it… thanks a lot…
Thanks kalyan. I’m sick and could’nt reply back immediately. sorry for that. c u soon with some more recipes.
Hey Sowjanya
Prawns gravy looks very tempting and I tried it yesterday. Turned out to be a major hit with hubby and in-laws. Thanks for sharing this wonderful recipe here.
Chk out this different version of Prawn curry with Mango:
http://www.indusladies.com/forums/26235-post2.html
hey
one successfull attempt. bein a guy for a first timer, turned out good. thanks for detailin with pics.
Thanks Sanjana, will definitely try the new version of curry and let you know.
Vikram, thanks for dropping by and trying out my recipe. Would await your comments on other recipes too.
hey,
THnx for the curry descript. Will be trying it today..
sagar
Thanks for dropping by sagar. Do let me know how it turned out.
Hi Sowjanya,
I tried this recipe and it came out perfectly- It actually tasted a lot better the next day..thanks for sharing it.
Deepika
PS: I subscribed to your blog and am eagerly looking forward to your other recipes – remember so far you promised us Mirchi ka Salan and vegeterian biryani- keep up the good work
Hi Deepika,
Good to hear from you again dear. I’m happy you liked it. Will surely post mirchi ka salan and vegetable biryani recipe for you soon. I promise 🙂
Hello Sowjanya
I do not want to discourage you or anybody else who follow the site. Are you sure the prawns will be soft after following the above procedure? I can bet, it will not. Prawns need very little time to cook. if you want to make gravy using prawn; prepare the gravy first and then add the tossed prawns(in a wide opened flat vessel) to the gravy. Prawns tastes best when it is juicy, and this applies to any sea food and meat items.
Hi Blesu,
Thanks for dropping by and leaving your comment. Every recipe in this blog has been tried at home many times and tasted. I would suggest you to please try the recipe and I’m sure you’ll like it. Do not worry, prawns will be cooked absolutely. However thanks for your suggestion of tossing them separately. I usually use fresh prawns and they cook very easily and quickly. Please try the recipe and let me know if you still think the prawns won’t cook properly.
I tried this recipe just now. I don’t cook often. And I’ve never cooked shrimp or for that matter an Iguru.
Today, I was in the mood to try something and was reminded of royyala iguru from home.
However, my experiment was a total disaster (my wife is trying to repair it now). I wanted to check with you if the ingredient quantities are right. Does tbsp mean tablespoon as in 0.5oz. It didn’t sound right.. so I downgraded it to teaspoon. Even after that the curry tasted too spicy (too much kaaram and i eat a lot of kaaram) and pretty sweet (too much gasagasalu).
Hi Prasad,
Firstly, thanks for dropping by and leaving a note. I usually leave a note in my recipes to adjust chilli powder according to your taste levels. Noticed this recipe did’nt say that.
Having said that, the sweetness in this dish you are talking about is really the nutty flavor that comes from the poppy seed and cashew nuts paste. If you personally do not like the nutty flavor please reduce the quantities of poppy seeds or cashew nuts or try omitting one of them.
I’ve cooked the same recipe countless times for my husband and it never ended up a disaster. Not sure where it might have gone wrong for you. I’ll follow the same recipe and cook in my kitchen the next time and update it if it really turns out to be a disaster which I doubt.
Thanks so much for the feedback.
Hi Sowjanya
I tried your recipe yesterday and it came out very well. Thanks a ton for sharing such a wonderful recipe!
Will surely check your blog regularly to experiment in my kitchen 🙂