Andhra Royyala Iguru

INGREDIENTS

• 500g prawns (cleaned and deveined)
• 2 tbsp oil (preferably groundnut or coconut oil)
• 1 large onion (finely chopped)
• 2 tomatoes (chopped)
• 1 tbsp ginger-garlic paste
• 2-3 green chilies (slit lengthwise)
• 1 tsp red chili powder
• 1 tsp turmeric powder
• 1 tsp coriander powder
• 1 tsp garam masala
• 1/2 tsp cumin seeds
• 1/2 tsp mustard seeds
• 1 sprig curry leaves
• 1/4 cup tamarind pulp (or tamarind paste)
• 1/4 cup coconut milk (optional)
• Salt to taste
• Fresh coriander leaves (for garnish)
• 1 tbsp lemon juice (optional)

Recipe

Step 1: Prepare the Prawns

- Clean and devein the prawns.

- Set them aside after marinating with a pinch of turmeric and salt for 10 minutes.

Step 2: Temper the Spices

- Heat oil in a pan and add mustard seeds and cumin seeds. Let them splutter.

- Add curry leaves and sauté for a few seconds.

Step 3: Cook the Onions

- Add finely chopped onions to the pan and sauté them until they become soft and golden brown.

Step 4: Add Ginger-Garlic and Green Chilies

- Add ginger-garlic paste and slit green chilies to the onions. Sauté until the raw smell disappears.

Step 5: Add Tomatoes and Spices

- Add chopped tomatoes and cook until they soften and release oil.

- Add red chili powder, turmeric powder, coriander powder, and garam masala.

- Stir and cook the spices for 2-3 minutes.

Step 6: Add Tamarind Pulp

- Add tamarind pulp and stir it well into the masala, allowing the flavors to combine.

Step 7: Cook the Prawns

- Add the marinated prawns to the pan and stir them into the masala.

- Cook the prawns for 4-5 minutes until they turn pink and are cooked through.

Step 8: Add Coconut Milk and Simmer

- Pour in coconut milk (optional) for a rich consistency and simmer the curry for another 5 minutes.

Step 9: Adjust Consistency

- If the curry is too thick, add a little water to reach your desired consistency. Adjust salt as needed.

Step 10: Garnish and Serve

- Garnish with fresh coriander leaves and a squeeze of lemon juice if desired.

- Serve the Royyala Iguru with steamed rice or hot chapatis for a complete meal.