Royyala Iguru

Name: Royyala Iguru
Prep time: 15 min
Cook time: 25 min
Total time: 40 min
Yield: 2-3 servings
Ingredients: 250 grams Prawn, cleaned and deveined; 2 tablespoons oil; 1 large Onion, finely chopped; 2 medium Tomato, finely chopped; 1 teaspoon ginger-garlic paste; 1 teaspoon red chili powder; 1/2 teaspoon turmeric powder; 1 teaspoon coriander powder; 1/2 teaspoon Cumin, powder; 1/2 teaspoon garam masala; 2 tablespoons Cilantro, chopped; salt, to taste; 1 cup water

Prawn stir-fry — fresh, medium-sized prawns (royyalu) cleaned and marinated with turmeric, red chilli powder, and salt, then dry-fried in a generous amount of hot sesame oil with mustard seeds, dried red chilli, curry leaves, fried onion, green chilli, ginger-garlic paste, and the Telangana masala blend until the prawns cook through and the masala clings as a thick, aromatic, near-dry coating. Unlike a prawn curry with a gravy base, the iguru is almost dry — the masala reduces completely into the oil that coats the prawns. The intense heat and rapid cooking preserve the prawns' natural sweetness; the sesame oil and the iguru masala's specific aromatics create a finish distinctive to Telangana coastal-influenced cooking. Eaten as a protein accompaniment to rice or jowar roti.

Cuisines

Andhra Telangana

Best for

Lunch Dinner

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Recipe

Prep: 15 min Cook: 25 min Total: 40 min 2-3 servings

Ingredients

	250 grams	Prawn , cleaned and deveined
	2 tablespoons	Oil
	1 large	Onion , finely chopped
	2 medium	Tomato , finely chopped
	1 teaspoon	Ginger-garlic paste
	1 teaspoon	Red chili powder
	1/2 teaspoon	Turmeric powder
	1 teaspoon	Coriander powder
	1/2 teaspoon	Cumin , powder
	1/2 teaspoon	Garam masala
	2 tablespoons	Cilantro , chopped
	—	Salt , to taste
	1 cup	Water

Instructions

1 Heat oil in a pan over medium heat.
2 Add the chopped onions and sauté until they turn golden brown.
3 Stir in the ginger-garlic paste and sauté for another minute until the raw smell disappears.
4 Add the chopped tomatoes and cook until they become soft and oil starts to separate.
5 Mix in the red chili powder, turmeric powder, coriander powder, cumin powder, and salt.
6 Cook the spices for a couple of minutes, then add the prawns.
7 Stir well to coat the prawns with the masala.
8 Add water and bring the mixture to a boil.
9 Reduce the heat and let it simmer until the prawns are cooked and the gravy thickens to your desired consistency.
10 Sprinkle garam masala and mix well.
11 Garnish with chopped coriander leaves before serving.

Tips

For an enhanced flavor, marinate the prawns with a little salt, turmeric, and chili powder for 10 minutes before cooking.