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Iggaru Royya

Prawns cooked in flavourful south Indian coconut masala.one cannot imagine Kerala food without chillies, curry leaves, mustard seeds,..Try this prawn delicacy that has tantalizingly flavorful and strong, enjoy this curry with steamed rice This recipe is from FoodFood TV channel

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Iggaru Royya
Main Ingredients Prawns, Scraped Coconut
Cuisine Andhra
Course Main Course Seafood
Prep Time 11-15 minutes
Cook time 16-20 minutes
Serve 4
Taste Mild
Level of Cooking Moderate
Others Non Veg
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Ingredients list for Iggaru Royya

  • 36 medium Prawns
  • 4 tablespoons Scraped Coconut
  • 10-12 Black peppercorns
  • 1 teaspoon Cumin seeds
  • 1/2 teaspoon Fenugreek seeds (methi dana)
  • 5 tablespoons Scraped coconut
  • 2 medium Onions chopped
  • 10-12 Curry leaves
  • 1/2 tablespoon Ginger paste
  • 1/2 tablespoon Garlic paste
  • 2 medium Tomatoes chopped
  • to taste Salt
  • 1 tablespoon Fresh coriander leaves chopped

Method

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  1. Heat oil in non stick pan. Grind peppercorns, cumin seeds, fenugreek seeds, red chillies and coconut with a little water to a paste.
  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.
  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.

Nutrition Info

Calories 1213
Carbohydrates 73.2
Protein 38.7
Fat 84.9
Other Fiber Niacin- 37
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