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
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.