Prawns in Thick Gravy

Prawns in Thick Gravy (Royyala Iguru)

Today I share with you a hot and spicy dish made with prawns, royyala iguru. iguru in telugu means thick gravy made with ground masala (prepared with spices/onions). My mother used to cook the same version of prawns adding a cup of whole milk at the end and letting the gravy to turn thick.

Ingredients:

Prawns – 500 gms
Onions – 6 finely chopped
Green chililes – 5 to 6 (slit into two halves)
Curry leaves – 2 sprigs
Coriander leaves – a small bunch (finely chopped)
Turmeric – 1 tsp
Chillie powder – 2 tb sp
Salt to taste
oil – 3 tb sp
water – 2 cups
Poppy seeds (gasagasalu) – 2 tb sp
Cloves (lavangalu) – 6
Cardamom (elaichi) – 3
Small cinanmon stick (dalchini)
Coriander seeds (dhaniyalu) – 2 tb sp
Cashew nuts – 3 tb sp
Ginger – 1″ piece
Garlic – 3 pods

Preparation:

1. Grind poppy seeds, cloves, elaichi, cinanmon stick, coriander seeds, cashew nuts, ginger, and garlic to smooth paste.
2. Wash prawns with water and little turmeric powder. Add ground masala paste,2 tb sp of chillie powder, a pinch of turmeric, and salt, leave aside for 15 mts.
3. Heat oil in a kadhai, add chopped onions, a pinch of turmeric, curry leaves, green chillies and fry till onions turn soft.