Meals · Andhra Pradesh

Royyala Iguru

Prawns roasted in a thick, dry masala of browned onion, ginger-garlic and fresh-ground spices, from the Godavari delta.

Prep 15 min · Cook 25 min · Total 40 min · Serves 4

Ingredients

Prawns

• 500 g Prawns, cleaned and deveined
• ¼ tsp Turmeric
• ½ tsp Salt

Iguru

• 3 tbsp Oil
• 1 sprig Curry leaves
• 2 Onions, finely chopped
• 3 Green chillies, slit
• 1 tbsp Ginger-garlic paste
• 1 Tomato, chopped
• 1 ½ tsp Red chilli powder
• 1 tsp Coriander powder
• ½ tsp Salt
• ¼ cup Coriander leaves

Fresh masala

• 1 inch Cinnamon stick
• 4 Cloves
• 1 tsp Fennel seeds
• 1 tsp Black peppercorns

Method

1. Prepare the prawns. Toss the prawns with the turmeric and salt.
2. Grind the masala. Dry-roast the cinnamon, cloves, fennel and pepper and grind to a powder.
3. Brown the onions. Heat the oil with the curry leaves, then fry the onions and chillies until deep golden. Add the ginger-garlic paste and fry until it smells cooked.
4. Cook the tomato. Add the tomato, chilli powder, coriander powder and salt and cook until the oil separates.
5. Roast the prawns. Add the prawns and cook on high, stirring, until they curl and the masala dries and coats them. Add the ground masala and coriander leaves in the last minute.

Tips

Prawns turn rubbery fast. Pull them off the heat the moment they're opaque and C-shaped.