Royyala iguru
Royyala iguru (రొయ్యల ఇగురు) — coastal Andhra's thick, clinging prawn masala
Along the coastal Andhra delta, where the Godavari meets the sea near Kakinada and Bhimavaram, prawns come in fresh every morning and often end up as iguru. The word means cooked down: the onion-chilli masala is reduced until it clings to the prawns, with only a spoonful of sauce left in the pan. It goes onto hot rice with ghee, alongside sambar or pappu, and is a favourite in Telugu homes on weekends. Chef's tip: cook the masala fully first and add the prawns only for the last few minutes, so they stay plump.
- Total time
- 40 min
- Difficulty
- easy
- Serves
- 4
Ingredients
Method
0/6 doneStep 1: Toss 1 ⅛ lb large raw prawns with half of ½ tsp ground turmeric and a pinch of the 1 tsp salt and keep them in the fridge while you make the masala.
2 minStep 2: Heat 3 tbsp groundnut or sunflower oil in a wide pan over a medium heat. Add ½ tsp cumin seeds and 1 sprig curry leaves and let them sizzle for a few seconds.
1 minStep 3: Add 2 onions and 3 green chillies and fry for 10–12 minutes, stirring, until the onions are soft and golden brown.
12 minStep 4: Add 1 tbsp ginger-garlic paste and fry for 1 minute. Add 1 tomato, the rest of the turmeric and salt, 1 ½ tsp hot red chilli powder and 1 tsp ground coriander and cook for 5–6 minutes, stirring, until it becomes a thick paste with oil at the edges.
7 minStep 5: Add the prawns and 2–3 tbsp water and toss over a medium-high heat for 4–5 minutes until they turn pink and opaque all the way through and curl into a loose C. Common mistake: cooking them until they curl into a tight O — that means they are overcooked and rubbery.
5 minStep 6: Sprinkle with ½ tsp garam masala and toss for 30 seconds until the masala clings. Scatter with 2 tbsp coriander leaves and serve straight away.
1 min
Nutrition per serving
- Calories
- 230 kcal
- Protein
- 25 g
- Carbs
- 9 g
- Fat
- 11 g
- Fibre
- 2 g
Nutrition values are estimates.
KrazyBadal
Good to know
- How long does royyala iguru take?
- About 40 minutes in total: 15 minutes to prepare and 25 minutes to cook.
- How many people does it serve?
- 4 as written. Change the servings above the ingredients and every amount scales to match.
- Is it gluten free?
- Yes, as written. Check the labels on stock, sauces and spice mixes, which sometimes contain gluten.
- Is it very spicy?
- It has some heat. Use less chilli for a milder version, or more if you like it hot.
- What can I use instead of ground turmeric?
- Leave it out (it mostly adds colour).
- What can I use instead of cumin seeds?
- Ground cumin, three quarters of the amount (add it with the other ground spices, not to hot oil first).
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