How to make Iggaru Royya - Prawns cooked in flavourful south Indian coconut masala.
This recipe is from FoodFood TV channel & has featured on Sanjeev Kapoor Kitchen.
Main Ingredients : Prawns, Scraped Coconut (कसा हुआ नारियल)
Cuisine : Andhra
Course : Main Course Seafood
यह रेसिपी हिंदी में पढ़ने के लिए Click Here
Iggaru Royya Recipe Card
The cuisine of Andhra Pradesh is reputedly the spiciest of all Indian cuisine. Foods include both the original spicy Andhra cooking and Muslim-influenced Hyderabadi cuisine. Rice is the staple diet and is used in a wide variety of ways.
Hyderabadi cuisine is influenced by the Muslim population, which arrived in Andhra centuries ago. Much of the cuisine revolves around meat. It is rich and aromatic, with a liberal use of exotic spices, ghee, nuts and dry fruits.
For more recipes related to Iggaru Royya checkout Chingri Malai Curry, Prawns with Onion, Curry Leaves and Chillies, Grilled Prawns In Vodka Sauce, Palak Methi Prawns . You can also find more Main Course Seafood recipes like Smoersnuk, Prawn Hara Bhara Masala, Pan Fried Fish In Hot Black Bean Sauce, Lemon Coriander Prawns.
Prep Time : 11-15 minutes
Cook time : 16-20 minutes
Serve : 4
Level Of Cooking : Moderate
Taste : Mild
Ingredients for Iggaru Royya Recipe
Prawns 36 medium
Scraped Coconut 4 tablespoons
Black peppercorns 10-12
Cumin seeds 1 teaspoon
Fenugreek seeds (methi dana) 1/2 teaspoon
Scraped coconut 5 tablespoons
Onions chopped 2 medium
Curry leaves 10-12
Ginger paste 1/2 tablespoon
Garlic paste 1/2 tablespoon
Tomatoes chopped 2 medium
Salt to taste
Fresh coriander leaves chopped 1 tablespoon
Method
Step 1
Heat oil in non stick pan. Grind peppercorns, cumin seeds, fenugreek seeds, red chillies and coconut with a little water to a paste.
Step 2
Add onions to pan and sauté. Add curry leaves and sauté till onions are lightly browned.Add ginger paste, garlic paste and tomatoes and mix well. Cover and cook for 2 minutes.
Step 3
Add ground paste and ¼ cup water and mix. Add prawns and salt and mix well.Add coriander leaves, cover and cook till prawns are done. Serve hot.
