How to make 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 & has featured on Sanjeev Kapoor Kitchen.
Main Ingredients : Prawns (प्रॉन/कोलम्बी/झींगा), Scraped Coconut (कसा हुआ नारियल)
Cuisine : Andhra
Course : Main Course Seafood
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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 Pomfret In Tomato Gravy Fish In Tomato Pepper Sauce Tawa Prawn Masala - SK Khazana Squid Masala
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.
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.
Nutrition Info
Calories : 1213 Kcal
Carbohydrates : 73.2 gm
Protein : 38.7 gm
Fat : 84.9 gm
Other : Niacin- 37
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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.
