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

Iggaru Royya

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.

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


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.