Authentic Andhra Royyala Iguru recipe

 

Authentic Andhra Royyala Iguru recipe

Royyala Iguru: Andhra's Spicy Prawn Curry

A coastal Andhra specialty—succulent prawns simmered in a fiery, tangy gravy with coconut and tamarind.

🌊 The Taste of Andhra’s Coastline

Born in the fishing villages of Visakhapatnam and Kakinada, Royyala Iguru (translates to "prawns in gravy") is a celebration of Andhra’s love for heat and tang. Unlike Goan or Kerala prawn curries, this version skips coconut milk and relies on ground coconut, tamarind, and a fiery red chili base. Traditionally cooked in clay pots over woodfire, it’s a staple during monsoon festivals when prawns are freshest.

🦐 Ingredients (Serves 4)

Main Ingredients:

  • ▢ 500g fresh prawns (peeled & deveined)
  • ▢ 1/2 cup grated coconut (fresh or frozen)
  • ▢ 2 tomatoes, pureed
  • ▢ 1 onion, finely chopped
  • ▢ 2 tbsp tamarind pulp
  • ▢ 3 tbsp coconut oil (or any oil)

Spice Blend:

  • ▢ 1 tbsp ginger-garlic paste
  • ▢ 1 tsp mustard seeds
  • ▢ 1 tsp cumin seeds
  • ▢ 10-12 curry leaves
  • ▢ 2 tbsp red chili powder (adjust to taste)
  • ▢ 1 tsp turmeric
  • ▢ 1 tsp garam masala

👩‍🍳 Step-by-Step Cooking Guide

Step 1: Prep the Prawns

  1. Clean prawns: Rinse under cold water, remove heads (optional), and devein. Pat dry.
  2. Marinate: Toss prawns with 1/2 tsp turmeric and 1 tsp salt. Set aside for 10 mins.

Step 2: Make the Coconut Paste

  1. Blend: Grind grated coconut + 1/4 cup water into a smooth paste. Set aside.
  2. Tamarind soak: Soak tamarind in 1/2 cup warm water for 10 mins, then strain.

Step 3: Cook the Curry

  1. Temper spices: Heat oil. Add mustard seeds, cumin, and curry leaves. Sizzle for 30 secs.
  2. Sauté onions: Add chopped onions and ginger-garlic paste. Fry until golden (~5 mins).
  3. Add tomatoes: Pour in tomato puree, chili powder, turmeric, and salt. Cook until oil separates (~8 mins).
  4. Combine: Add coconut paste, tamarind water, and 1 cup water. Simmer for 10 mins.
  5. Add prawns: Gently stir in prawns. Cook for 5-7 mins (avoid overcooking).
  6. Finish: Sprinkle garam masala and fresh coriander.

🍚 Serving Traditions

Classic

With steamed rice & fryums

Coastal Style

With coconut rice & mango pickle

Modern

In tacos or with crusty bread

🎣 Pro Tips from Andhra Fishermen

  • Prawn selection: Use medium-sized prawns (not jumbo)—they absorb flavors better.
  • Coconut hack: Toast grated coconut before blending for a nuttier taste.
  • Heat control: Reduce chili powder to 1 tbsp for milder versions.
  • Clay pot magic: Cook in a clay pot (if available) for smoky depth.

🌊 Fascinating Facts

  • Fishermen’s breakfast: Traditionally eaten by Andhra fishermen before dawn for energy.
  • No waste: Heads and shells are used to make stock for other curries.
  • Festive dish: Served during Ugadi (Telugu New Year) for prosperity.
  • Global cousin: Similar to Sri Lankan "jaffna prawn curry" but spicier.

💪 Health Benefits

  • Prawns: Rich in omega-3s, protein, and selenium.
  • Coconut: MCTs boost metabolism.
  • Tamarind: Aids digestion and immunity.

Ready to Cook This Coastal Gem?

Tag your creations #AndhraRoyyalaIguru! 🌶️🦐

Comments

Post a Comment