Royyala Iguru (Stir-Fried Prawns)

shrimp shellfish indian seafood coriander clove onion peanut free soy free wheat/gluten-free tree nut free dairy free

Archana Pidathala

4 servings

Source

Ingredients

500g prawns

½ teaspoon turmeric powder

½ teaspoon salt

2 teaspoons vegetable oil

8–10 fresh curry leaves

1-inch piece ginger, washed, peeled and chopped

10 garlic cloves, peeled

1 teaspoon coriander seeds

2 whole cloves

2 green cardamom pods

1 small piece of cinnamon

2–3 teaspoons red chile powder

salt, to taste

80ml (⅓ cup) vegetable oil

3 onions, finely chopped

4 green chiles, finely chopped

½ teaspoon garam masala powder

2-3 tablespoons chopped cilantro leaves, to garnish

Method

Wash the prawns, peel and devein them. Gently shake off any water. Place the prawns in a bowl and rub with turmeric powder, ½ teaspoon of salt and oil. Add the curry leaves and mix. Transfer to a heavy-bottomed pan and warm the prawns on medium heat for 6-8 minutes till they release all their moisture. Do not add any water during this step. Once all the moisture dries up, take the pan off the heat and allow the prawns to cool completely. This particular process is called āvagincha ḍamu.

Grind all the ingredients for the masala to a paste with a splash of water in a mortar and pestle or mini food processor. Rub the prawns with the freshly ground masala, red chile powder and salt, and set aside for at least 15 minutes.

Heat the oil in a heavy-bottomed pan over high heat until very hot. Reduce the heat to medium, add the onions and green chiles, and fry for 8-10 minutes, or until the onions brown, stirring occasionally. Add the marinated prawns and fry on low heat for another 6-8 minutes till the prawns are cooked. Add a splash of water if required, and stir occasionally, scraping off any masala bits that stick to the bottom of the pan. Sprinkle the garam masala, mix and garnish with coriander leaves before serving. Serve hot with steamed rice.