Royyala iguru recipe
Updated: August 7, 2022, By Swasthi
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
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
Royyala iguru
For best results follow the step-by-step photos above the recipe card
Ingredients (US 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
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
NUTRITION INFO (estimation only)
© Swasthi’s Recipes
For more easy Indian seafood recipes, check
andhra fish fry
indian style baked fish
vanjaram fish fry
tawa fish fry
About Swasthi
I’m Swasthi Shreekanth, the recipe developer, food photographer & food writer behind Swasthi’s 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. More about me
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Comments
This recipe is absolutely wonderful—simple yet incredibly delicious! I was pleasantly surprised to see that the only spices used are ginger garlic paste and garam masala, which really allow the natural flavors to shine. My only slight challenge was using frozen white prawns, which I had to defrost by soaking them in warm water. This did result in a bit more moisture in the dish while cooking. However, the prawns were perfectly cooked, and I was able to adjust by simmering to evaporate the extra water. I would love to hear any tips you may have for working with frozen prawns. Overall, this recipe was fantastic, and I look forward to trying it again!
Thanks Dheeraj. Glad it worked out well! Thaw them in the fridge overnight and add to the curry directly. If you feel they are waterlogged, pat dry with kitchen papers before adding. Unfortunately there are not many tricks for this. Thanks again for the review!
very testy recipe, i need more related recipes.
Tried the Royyala iguru recipe. Came out very well. Added some chopped tomatoes and fried onions. Had nice moist masala. Thankyou.
Glad to know! I have replied your comment below.
Hello Swasthi planning to do this recipe today . How do we use Indian store fried onions in any of our curries ? Always wanted to find out how to use it in any dish? Thank you. I always like your measured recipes with other options.
Hello Shanthini,
Glad you made it. There are 2 ways you can use fried onions. You can add them after tempering the spices and frying ginger garlic paste. The other way is to make a paste of the fried onions and add it to the simmering tomato masala (no onion). The later method gives you more smoother curry/ masala and the flavor of fried onions is deeper. Thank you so much for rating.
Thank you Swasthi. Very useful information.
Hi,
We have following you received from past 3 years and we are loving it. What we love the most is that your quantities are accurate.
We just need a suggestion, which prawns are good for iguru? Thank you ?
Hi,
Thank you. Small fresh water prawns (from rivers) are best for this recipe. They have a softer flesh and easily soak up the flavors and won’t taste bland.
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
Thanks Ramya
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?
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
This is my new favorite meal. Easy and delicious with a good kick.
Thank you
Thank you. Its Awesome,.
welcome
Which vinegar do u use regurly for recipes?
I use apple cider vinegar or white vinegar
i love this recipes. so yummmmmm
Thanks Ritu
i loved this recipes.wow,so yummmm
Thank you for the simple and delicious recipe! 🙂
Welcome
Thanks for the feedback. Glad to know you liked it
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.
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
Thank you swasthi garu for ur response..
Inviting and fabulous prawn curry. Bookmarked it! Your each and every recipe is lipsmacking dear.
Tempting prawn recipe…yummy..