Wednesday, November 08, 2006

Royyalu Iguru/ Prawn Curry


Ingredients:

Prawns - 1/2 kg (frozen or fresh, head and tails removed, remove the black bit too, wash well)

For prawns add turmeric, 1/2 tsp salt, leave this for 10 mins and discard water which have appeared. Cook the prawns with 1/2 cup of water. No oil required.

Ginger and Garlic paste - 1 tsp each

Onions - 1 and 1/2 large or half the qty of prawns (chopped finely)
Green chillies - 3-4 no.
(cut length wise)

Turmeric powder - 1/2 tsp
Chilli powder - 2 tsp (according to hotness)
Kashmiri Chilli Powder - 1 and 1/2 tsp
Salt - to taste
*Home made Masala powder - 2 & /2 tsp (please read note)

Water - 1 and 1/2 cup
Coriander leaves - for garnishing

Oil - 5 - 6 tbsp

Proceed:

1) In a non stick kadahi add oil heat it up add onions and chillies, fry until golden brown.

2) Add cooked prawns, fry well.

3) Add ginger and garlic paste, fry again.

4) Add masala powder, turmeric, chilli powder and salt fry for few more mins.

5) Add water, bring to boil and keep the lid on, simmer for 10 mins. and cook.

6) Add chopped coriander leaves and cook for 5 more mins or until oil floats on top and u can see way when u slide the spatula when mixing the curry.

Note:
* Home made Masala powder - 3 tsp coriander seeds, 1 tsp poppyseeds (white), 1 inch cinnnamon stick, 5 cloves, 4 cardamom -

(grind these in coffee grinder in to fine powder, remaining store in tight jar.)

© 2006 by Rajani Rayudu

26 comments:

jayakarthik said...

Hi rajini
welcome to the blog world
looks like u will have wonderful non-veg recipes
but since i m a veg i will try to substitute prawns with some veg
thanks for sharing the recipe

Rajani said...

Hi Jaya
you are welcome. I like your blog too. Thanks for ur comments n support.
Rajani

sowmya said...

Hi Rajani, I am Sowmya, I have been trying a few of your recipes, best of all is ur royyal iguru, also like jackfruit curry

Rajani said...

Hi Sowmya
Welcome to my blog. I am glad u liked my reyyalu iguru recipe, do u know its one of my favourite curries. Thanks for letting me know and keep visiting my blog.
cheers
rajani

Sita said...

Hi Rajani,

Nice recipe, i would like to give a try, i am quite new to cooking, by 1/2 kg do u mean shelled or un shelled. Also i notice masala, ginger - garlic paste proportions are very less when compared to chicken, does prawns require less masala?, Thanks in advance for your reply.

Rajani Rayudu said...

Hi Sita,
It's unshelled prawns. Do these proportions you will be alright. Make sure you got all the ingredients before hand. Let me know how it went for you. Please read my chicken curry masala too. I added required amount for the recipe.

cheers
rajani

Sita said...

Hi Rajani,

I appreciate your quick reply

I am going out now to get a coffe grinder, can u advise me a good one, i meant brand.

Thanks,
Sita

Rajani Rayudu said...

Hi Sita,

Well I am using Kenwood Coffee grinder, which works pretty good for me. I am not living in US so I would suggest you buy the grinder where the mouth of the grinder should be narrow, it shouldn't be wider as it won't grind spices finely, where as narrow mouthed grinders grinds spices finely. If you are using solely for spice grinding then don't use it for coffee beans.

cheers
rajani

Sita said...

Hi Rajani,

I tried out your chicken fry, turned out very well. will try royalla iguru this weekend. Thanks 4 nice recipe.

Thanks,
Sita

Rajani Rayudu said...

Hi Sita,
Thanks for your feedback. I used jumbo prawns for this recipe and black colored ones. Do try and let me know. Have you got your grinder?

cheers
rajani

K K said...

Rajani garu

By far, this is your best recipe in non-veg section!

The Kodi koora was really good too! I had some American guests at home that day and they really liked it very much. They even ignored table manners and licked the sauce off the cooking vessel! Thanks to you!!

A few suggestions though: You omit minor detail sometimes - like how long should the prawns be pre-cooked. I go by instincts on such details... bt I'm sure sometimes it won't work! :)

Rajani Rayudu said...

Hi KK,
Thanks for your feed back. Do try Keema Undalu too, it will come perfect. I am glad your friends liked my dish.

For cooking prawns, I just don't feel like by adding timing and that. Prawns should be cooked fully, it is not we are cooking medium or rare. So one can always know when the prawns are cooked :-).

cheers
rajani

n said...

Hi Rajani,

Chilli powder and kashmiri chilli powder 2 veyali kada.

Main ga yenduku vestaru kashmiri chilli powder.

mamulu chilli powder tho kudarada

Thanks
Rao

Rajani Rayudu said...

Hello Rao garu,

We need both chilli powders here.

Why are we adding ante? Kashmiri chilli powder mild vuntundi and we get red color out of it.

Mamulu karam anta erupu radu. So adding both chilli powders, na curry photo chusara ala vuntundi annamata. Lekapote dark vuntundi, I like adding it for even kodi kura.

Non vege dishes ante manaki color vuntene bavuntundhi emantaru.......

cheers
rajani

n said...

Thanks Rajani garu, cleared now

and thanks for immediate reply

Thanks
Rao

Rajani Rayudu said...

Hello Rao garu,

No problemo!

cheers
rajani

rani said...

Hello Rajani,
Today I tried your recipe and it really came out delicious. My husband and myself liked it a lot. Thanks for the wonderful recipe.

-Rajani

Rajani Rayudu said...

Hi Rani,

Thanks for your feed back. I am glad you both liked it.

cheers
rajani

Raji said...

Hi Rajini,
Last yr, I tried your 'Home made Masala powder' recipe and added to my non-veg recipes and turned out so delicious. Since, from then on when ever I get time, I try to make this masala powder at home. Thanks for the recipe and you got good collection of non-veg recipes.
Cheers,
Raji

Rajani Rayudu said...

Hi Raji,

Thanks for trying out my ammas style masala podi, ya it tastes good with all non-vege dishes. Thanks for your lovely comments.

cheers
rajani

Madhu said...

Hi,
Everyone who tasted my Royyalu Iguru say this is one of the best prawn dish they have ever tasted.My wife is praising me like mad about my cooking.Thank u once again.
Regards,Madhu.d

Rajani Rayudu said...

Hi Madhu,

You must be doing really good job in cooking. It is a very tasty royyalu kura from my ammas place. Thanks for your lovely comments and feed back.

cheers
rajani

SVardhani said...

I tried this recipe yesterday and I must say it was as yumm as my neighbour aunty used to make it. thanks a ton for wonderful recipe. wish I could post my dish's pic here :)
Also I had a few questions
- while cooking shrimp there would be some water left along with them in the end. what to do with it?
- Is it important to devien shrimp?? atleast I havent seen this practice with mom or aunty at home. So I was just wondering if it makes any difference. Anyway for my dish I dint do it. just beheaded and peeled the shelled fresh shrimp I got from the store and went with your recipe.
Thanks again and Cheers
Sheshu :)

anipendakur said...

I am a student from USA. This blog just rocks!
Authentic recipes; loved them. Please put up pictures of all the dishes if possible!

I am going to try one of the dishes soon!

Rajani Rayudu said...

Hi Vardhani,

few shrimps give that muddy texture when you chew. if you do not clean properly. throw the water which you got when you cooked the prawns separately, this way you won't get that nichu smell. and curry won't be spoiled by that smell.

thanks for trying it out and leaving your feed back.

cheers
rajani

Rajani Rayudu said...

Hi ani,

do try and let me know hoe it turned out. hopefully I will put it if my health is good enough to do so.

cheers
rajani