Name: Royyala iguru
Prep time: 5 min
Cook time: 15 min
Total time: 20 min
Ingredients: 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)

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

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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Shanthini Jayanthan

Tried the Royyala iguru recipe. Came out very well. Added some chopped tomatoes and fried onions. Had nice moist masala. Thankyou.

swasthi

Reply to Shanthini Jayanthan

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.

Reply to swasthi

Thank you Swasthi. Very useful information.

Jayaprakash

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 😀

Reply to Jayaprakash

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.

Ramya Rao

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 to Ramya Rao

Thanks Ramya

Nora

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 to Nora

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

Neil waters

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

Reply to Neil waters

Thank you

Dinesh Kamath

Thank you. Its Awesome,.

Reply to Dinesh Kamath

welcome

Un known

Which vinegar do u use regurly for recipes?

Reply to Un known

I use apple cider vinegar or white vinegar

Rituparna Sarangi

i love this recipes. so yummmmmm

Reply to Rituparna Sarangi

Thanks Ritu

i loved this recipes.wow,so yummmm

NATARAJ GANDHI ARUNACHALAM

Thank you for the simple and delicious recipe! 🙂

Reply to NATARAJ GANDHI ARUNACHALAM

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

sharada

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 to sharada

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