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.
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.
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
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
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
- 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
NUTRITION (estimation only)
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.
© Swasthi’s Recipes