How to make Iggaru Royya -
Kerala prawn curry.
This recipe has featured on the show Khanakhazana.
Main Ingredients : Prawns (प्रॉन/कोलम्बी/झींगा),
Cuisine : Kerala
Course : Main Course Seafood
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 Sea Food Stew With Burnt Chillies And Saffron Fish in Foil Dhabi Fish Orange Chilli Pasta with Pepper Fish
Iggaru Royya Recipe Card
The cuisine of Kerala is very hot and spicy and offers several gastronomic opportunities. The food is generally fresh, aromatic and flavoured. Keralites are mostly fish-and-rice eating people. The land and the food are rich with coconut, though one cannot imagine Kerala food without chillies, curry leaves, mustard seeds, tamarind and asafoetida. Just a little tamarind can substitute tomatoes, but there is no real substitute for curry leaves.
The locals put to good use whatever the land offers and the result is a marvellous cuisine that is simple yet palate tickling.
Kerala has an abundance of jackfruits, pineapples, mangoes, custard apples and an endless variety of bananas. The unusual cuisine of Kerala brings to the fore the culinary expertise of the people of Kerala. Producing some of the tastiest foods on earth, the people of Kerala are gourmets with a difference.
Prep Time : 26-30 minutes
Cook time : 26-30 minutes
Serve : 4
Level Of Cooking : Moderate
Taste : Spicy
Ingredients for Iggaru Royya Recipe
Prawns 36 medium
Black peppercorns 10-12
Cumin seeds 1 teaspoon
Fenugreek seeds (methi dana) 1/2 teaspoon
Dried red chillies broken 8
Coconut scraped 1 cup
Oil 5 tablespoons
Onions chopped 2 medium
Curry leaves 10-12
Ginger paste 2 teaspoons
Garlic paste 2 teaspoons
Tomatoes chopped 2 medium
Salt to taste
Fresh coriander leaves chopped 2 tablespoons
Method
Step 1
Heat a non-stick pan and roast black peppercorns, cumin seeds, fenugreek seeds, red chillies and coconut till lightly browned.
Step 2
Cool and grind to a smooth paste.
Step 3
Heat oil in another non-stick pan, add onions and sauté. Add curry leaves and sauté till the onions are light brown. Add ginger paste, garlic paste and tomatoes and sauté. Add the masala paste and sauté for two to three minutes. Add the prawns and salt and stir.
Step 4
Cook till the prawns are done. Add coriander leaves and stir.
Step 5
Serve hot.
Nutrition Info
Calories : 1655 Kcal
Carbohydrates : 51.3 gm
Protein : 79.2 gm
Fat : 125.8 gm
Other : Iron- 24.2mg
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Chef Sanjeev Kapoor is the most celebrated face of Indian cuisine. He is Chef extraordinaire, runs a successful TV Channel FoodFood, hosted Khana Khazana cookery show on television for more than 17 years, author of 150+ best selling cookbooks, restaurateur and winner of several culinary awards. He is living his dream of making Indian cuisine the number one in the world and empowering women through power of cooking to become self sufficient. His recipe portal www.sanjeevkapoor.com is a complete cookery manual with a compendium of more than 10,000 tried & tested recipes, videos, articles, tips & trivia and a wealth of information on the art and craft of cooking in both English and Hindi.
