Wednesday, November 08, 2006

Royyalu Iguru/ Prawn Curry


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 & 1/2 tsp (please read note)

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

Oil - 5 - 6 tbsp


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

Chintakaya Pachiroyyalu


Onion - 1 no.

grind onions coarsely and squeeze water out of it, keep aside.

Chintakayalu (frozen or fresh) - 1/4 th kg

wash them in warm water, cut in half remove skin and squeeze the pulp to remove the seeds, discard seeds.

Green Chillies - 6 no

grind green chillies and chintakayalu in to coarse paste and mix it up with grinded onion paste.

Pachi royyalu/ Prawns - 1/2 kg

first prepare prawns by adding pinch of salt, 1/4 th tsp turmeric, leave it aside for 10 mins, discard the water that comes out of prawns and cook it in kadahi with out adding oil, add 1/2 cup water and cook.

Turmeric - 1/2 tsp
Chilli powder - 1 tsp
Kashmiri chilli powder - 1 tsp

Oil - 5 tbsp
Water - 1 glass


1) Heat oil in a non-stick Kadhai on medium heat, when it is hot add cooked prawns and fry for few secs. To this add above mixed paste and fry well.

2) Add turmeric and chilli powders, fry again. Add salt and water, bring it to boil, simmer for 10 mins or cook until it comes together add coriander leaves cook again and Serve.

Serve with Plain White Rice and Yoghurt on side.


Chintakayalu = Young Tamarind ( I used frozen pack, these can be found in chinese supermarket.)

Royyalu = Prawns (I use black coloured prawns they are much tastier than the red ones.)

© 2006 by Rajani Rayudu