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Royyala iguru recipe

By swasthi , on August 22, 2019, 20 Comments, Jump to Recipe

Royyala iguru recipe or prawn stir fry is one of the simplest of the prawns recipes that can be prepared in just 20 mins. This recipe is from my mom and it is almost the same as mushroom curry in andhra style that I posted earlier. These recipes are outstanding due to their simplicity and flavor that comes from the caramelized onions and garam masala.

royyala iguru recipe

To make royyala iguru, i don’t use tomato or coconut. This is a dry curry made by stir frying the prawns along with garam masala, red chilli powder until just cooked.

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This goes well with plain rice or chapathi. You can make this anywhere from a dry version to a gravy. If you intend to make a dry curry, just evaporate all the gravy by cooking in an open pan. I soak the prawns in vinegar for about 2 to 3 mins and then wash to remove odor. This is optional.

If you are looking for a gravy, check the prawn curry here

For more prawn recipes, you can also check
Chilli prawns
Prawn biryani
Prawns pakoda
Prawn pulao

To make the best tasting prawn stir fry, always use fresh prawns that do not have odor. It is always good to consume fresh prawns and within 2 hours of cooking them.

You can also serve this prawn curry in sandwiches, wraps and kathi rolls.

Do not overcook prawns as they turn hard and rubbery. Switch off when they curl up well, meaning they are just cooked.

Royyala iguru recipe

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royyala iguru

Royyala iguru

A simple, hot and spicy andhra prawn stir fry or royyala iguru under 20 mins. This super quick to make and tastes delicious. Serve it with rice or roti.
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For best results follow the step-by-step photos above the recipe card

Prep Time5 minutes
Cook Time15 minutes
Total Time20 minutes
Servings3
AuthorSwasthi

Ingredients (1 cup = 240ml )

  • 250 grams prawns or royyalu
  • 2 medium onions chopped finely
  • 1 green chili slit or chopped
  • 1 sprig curry leaves
  • ¼ tsp cumin or jeera
  • Salt to taste
  • 1/8 tsp turmeric or haldi
  • ½ tsp ginger garlic paste + ½ tsp. for marination
  • ¼ tsp red chili powder + ¼ tsp. for marination
  • 1 tbsp Lemon juice (adjust to suit your taste)
  • 1 tsp garam masala powder
  • 1 tbsp Coriander leaves chopped
  • 1 ½ tbsp oil adjust to suit your taste
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Instructions

  • Clean and wash prawns. Drain water thoroughly, marinate with ½ tsp. ginger garlic paste, ¼ tsp. red chili powder, little salt and lemon juice. Set this aside till you prepare the rest.

Making royyala iguru

  • Heat a pan with oil, add cumin, and curry leaves and green chili. Sauté till the curry leaves turn crisp
  • Add onions, sprinkle salt and fry till they turn golden, reduce the flame to minimum (sim), continue to fry till they caramelize. Take care not to burn them.
  • Add ginger garlic paste and give a quick stir. Since the onions are already caramelized the ginger garlic can get burnt. Take care
  • Add the marinated prawns and fry for 2 to 3 mins
  • Add the rest of the red chili powder, turmeric and garam masala. Give a good stir and fry for a min
  • Sprinkle some water just enough to bring in some moisture for the prawns to get cooked. I used almost 90 ml water.
  • Cover and cook on a medium flame till they are completely cooked. I understand them to be cooked when they curl up and turn pink or orange. If there is more water left, you can evaporate by cooking further without a lid
  • Garnish royyala iguru with coriander leaves
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Alternative quantities provided in the recipe card are for 1x only, original recipe.

For best results follow my detailed step-by-step photo instructions and tips above the recipe card.

NUTRITION INFO (estimation only)

Nutrition Facts
Royyala iguru
Amount Per Serving
Calories 186 Calories from Fat 72
% Daily Value*
Fat 8g12%
Cholesterol 210mg70%
Sodium 899mg39%
Potassium 200mg6%
Carbohydrates 9g3%
Fiber 2g8%
Sugar 3g3%
Protein 18g36%
Vitamin A 125IU3%
Vitamin C 29.3mg36%
Calcium 145mg15%
Iron 2.3mg13%
* Percent Daily Values are based on a 2000 calorie diet.
Tried this recipe?Mention @SwasthisRecipes or tag #swasthisrecipes!

© Swasthi’s Recipes

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For more easy Indian seafood recipes, check

andhra fish fry
indian style baked fish
vanjaram fish fry
tawa fish fry

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About swasthi

I’m Swasthi shreekanth, the recipe developer, food photographer & food writer behind Swasthis recipes. My aim is to help you cook great Indian food with my time-tested recipes. After 2 decades of experience in practical Indian cooking I started this blog to help people cook better & more often at home. Whether you are a novice or an experienced cook I am sure Swasthi’s Recipes will assist you to enhance your cooking skills.
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Comments

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  2. Ramya Rao says

    June 16, 2020

    I started this lockdown with one of your recipes. Chicken biryani today I made this prawn recipe. Every dish turns out to be a winner. God bless

    Reply
    • swasthi says

      June 16, 2020

      Thanks Ramya

      Reply
  3. Nora says

    August 16, 2017

    5 stars
    I just made it. It smells and tastes good but it didn’t turn out red as yours and didn’t have much gravy. Does this mean I should add more water to it so that it turns into gravy?

    Reply
    • swasthi says

      August 16, 2017

      Hi Nora
      Color comes based on the chili powder used. I used byadgi chili powder.
      This is not a gravy recipe. The title says it all – it is a stir fry or dry curry. If you prefer a gravy curry, pls check this prawns gravy

      Reply
  4. Neil waters says

    October 9, 2016

    5 stars
    This is my new favorite meal. Easy and delicious with a good kick.

    Reply
    • swasthi says

      October 13, 2016

      Thank you

      Reply
  5. Dinesh Kamath says

    September 23, 2016

    Thank you. Its Awesome,.

    Reply
    • swasthi says

      September 27, 2016

      welcome

      Reply
  6. Un known says

    July 10, 2016

    4 stars
    Which vinegar do u use regurly for recipes?

    Reply
    • swasthi says

      July 13, 2016

      I use apple cider vinegar or white vinegar

      Reply
  7. Rituparna Sarangi says

    May 15, 2016

    5 stars
    i love this recipes. so yummmmmm

    Reply
    • swasthi says

      May 16, 2016

      Thanks Ritu

      Reply
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  9. Rituparna Sarangi says

    May 15, 2016

    i loved this recipes.wow,so yummmm

    Reply
  10. NATARAJ GANDHI ARUNACHALAM says

    April 16, 2016

    5 stars
    Thank you for the simple and delicious recipe! 🙂

    Reply
    • swasthi says

      April 18, 2016

      Welcome
      Thanks for the feedback. Glad to know you liked it

      Reply
  11. sharada says

    March 15, 2015

    Hi swathi garu
    I dont knw how to cook non veg. But my husband loves non veg. So i wanna cook for him. I want to know whether dry praws which we refrigerate can be used for iggaru curry or fresh praws shd be used.

    Reply
    • swasthi says

      March 15, 2015

      Hello Sharada,
      If you want to use dried prawns, you can fry them in oil first and then make the iguru following the above recipe. you need to cook for a little longer to soft cook them. But the problem is while frying they release unpleasant smell. This smell remains in the home for about a day or so. If you don’t mind the smell you can try. But I suggest you to try this iguru with fresh prawns since the taste and nutrition in fresh prawns is higher. hope this helps

      Reply
      • sharada says

        March 20, 2015

        Thank you swasthi garu for ur response..

        Reply
  12. Sanoli Ghosh says

    January 6, 2014

    Inviting and fabulous prawn curry. Bookmarked it! Your each and every recipe is lipsmacking dear.

    Reply
  13. Shabbu says

    January 5, 2014

    Tempting prawn recipe…yummy..

    Reply

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