Royyala Iguru
A thick, richly spiced dry-style prawn curry from the Andhra coast, where prawns are coated in a deeply roasted onion-masala paste.
- Prep
- 20 min
- Cook
- 25 min
- Total
- 45 min
- Servings
- 4
- Difficulty
- Medium
- Calories
- 240 kcal
Equipment
- •Kadai
Nutrition
Per serving, approximate
- Calories
- 240 kcal
- fat
- 12 g
- carbs
- 10 g
- fibre
- 2 g
- protein
- 24 g
- calories
- 240 kcal
Instructions
- 1
Mix the prawns with a pinch of turmeric and salt. Let them sit for 10 minutes.
- 2
Heat oil in a kadai (deep curved pan). Fry the chopped onions until they turn deep golden brown.
- 3
Add the ginger garlic paste. Cook until the raw smell disappears.
- 4
Add the tomatoes. Cook them down until they soften into a thick paste.
- 5
Stir in chilli powder, coriander powder, remaining turmeric, and salt. Cook until oil separates from the spice paste.
- 6
Add the marinated prawns and curry leaves. Stir well until the prawns are fully coated.
- 7
Cover and cook on low heat for 8 to 10 minutes until prawns are tender and coated in thick sauce.
- 8
Add the slit green chillies. Cook on high heat for 1 final minute to dry off excess moisture.
Chef's tips
Do not overcook the prawns, or they will turn rubbery; 10 minutes on low heat is usually enough. Browning the onions deeply gives this iguru (thick curry) its rich colour and taste.
Ingredient substitutions
- prawns → boneless chicken pieces for a chicken iguru variant
Storage
Refrigerate for up to 2 days.
Reheating
Reheat gently on the stovetop with a splash of water.
Common mistakes to avoid
- •Rushing the onion browning stage, leaving the sauce pale and tasting raw.
- •Cooking the prawns for too long, which makes them tough and chewy.
Serving suggestions
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