Cuisine: Andhra Pradesh state of India
Ingredients:
Prawns (Cleaned) – 1 kg
Onions (Chopped) – 8 medium
Green chilli (slit) – 4
Curry leaves – 4 sprigs
Cumin seeds – 1 teaspoon
Salt – as required
Turmeric powder – ½ teaspoon
Ginger garlic paste – 4 teaspoons
Chili powder – 4 teaspoons
Lemon juice – 3 tablespoons
Garam masala – 2 teaspoons
Coconut oil – 6 tablespoons
Water – ½ cup
Coriander leaves – 1 tablespoon
Method:
Rinse the prawns and drain the water completely. In a large mixing bowl, marinate the prawns with 2 teaspoons of ginger garlic paste, 2 teaspoons of chilli powder, a little salt and lemon juice. Cover with the lid and set aside for ½ hour. Meanwhile, Heat oil in a pan and add cumin seeds and curry leaves. Fry until curry leaves turn crispy. Now add green chillies and sauté for a minute. Then add chopped onion and fry until golden brown. Now add the remaining 2 teaspoons of ginger garlic paste and sauté. Add the marinated prawns and fry for 2-3 minutes. Add the rest of the chilli powder, turmeric powder and garam masala. Give a stir and cook for a minute. Add water and mix. Cover and cook for 45 minutes on low flame. Then, cook without the lid until all the water evaporates and the fry becomes almost dry. Finally, garnish Royyala Iguru / Prawn fry with coriander leaves and serve hot along with rice or as a side dish.
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