Andhra Pradesh

Royyala iguru

Name: Royyala iguru
Total time: 40 min
Yield: 4 servings
Cuisine: Andhra
Ingredients: 500 g cleaned and deveined prawns (shrimp); 1/4 tsp turmeric (ground turmeric); Salt, to taste; 2 1/2 tsp divided red chilli powder (indian red chili powder); 3 tbsp cooking oil (vegetable oil); 2 medium finely chopped onion; 3 slit green chilli; 1 tbsp heaped ginger garlic paste; 2 medium chopped tomato; 2 tsp coriander powder (ground coriander); 1 tsp garam masala; 1/4 cup water; 1 sprig curry leaves; a handful chopped coriander leaves (cilantro)

Prawns in a thick, fiery masala that clings to every curl. Rice is just the delivery system.

40 minTime

27 gProtein each

hotSpice

Iguru, the clinging curry3 chapters · 2 min read

Make it your way

Grandma's wayThe original. Handle with reverence.

The original

254kcalsame

27 gproteinsame

3 gfibresame

40minutessame

Per serving, worked out from the ingredient table.

Ingredients

Prawns (shrimp)500 g, cleaned and deveined

Turmeric (ground turmeric)¼ tsp

Saltto taste

Red chilli powder (indian red chili powder)2½ tsp, divided

Cooking oil (vegetable oil)3 tbsp

Onion2 medium, finely chopped

Green chilli3, slit

Ginger garlic paste1 tbsp heaped

Tomato2 medium, chopped

Coriander powder (ground coriander)2 tsp

Garam masala1 tsp

Water¼ cup

Curry leaves1 sprig

Coriander leaves (cilantro)a handful, chopped

Method

5 steps

1Toss the prawns with turmeric, a little salt and 1/2 tsp chilli powder. Rest for 15 minutes.
2Heat the oil and fry the onions and green chillies until deep golden. Add the ginger garlic paste.
3Add the tomatoes, remaining chilli powder, coriander powder and salt. Cook until the tomatoes melt.
4Add the prawns and a splash of water. Cook on medium, stirring, until the masala is thick and clinging.
5Stir in garam masala, curry leaves and coriander. Rest for 2 minutes and serve with rice.

Serve it like this

Serve hot on a plate, with a few fresh coriander leaves on top.

Bloom picks tonight's dinner for your diet and allergies, then cooks it with you step by step.

Andhra Pradesh

Royyala iguru

Prawns in a thick, fiery masala that clings to every curl. Rice is just the delivery system.

40 minTime

27 gProtein each

hotSpice

Iguru, the clinging curry3 chapters · 2 min read

Make it your way

Grandma's wayThe original. Handle with reverence.

The original

254kcalsame

27 gproteinsame

3 gfibresame

40minutessame

Per serving, worked out from the ingredient table.

Ingredients

Prawns (shrimp)500 g, cleaned and deveined

Turmeric (ground turmeric)¼ tsp

Saltto taste

Red chilli powder (indian red chili powder)2½ tsp, divided

Cooking oil (vegetable oil)3 tbsp

Onion2 medium, finely chopped

Green chilli3, slit

Ginger garlic paste1 tbsp heaped

Tomato2 medium, chopped

Coriander powder (ground coriander)2 tsp

Garam masala1 tsp

Water¼ cup

Curry leaves1 sprig

Coriander leaves (cilantro)a handful, chopped

Method

5 steps

1Toss the prawns with turmeric, a little salt and 1/2 tsp chilli powder. Rest for 15 minutes.
2Heat the oil and fry the onions and green chillies until deep golden. Add the ginger garlic paste.
3Add the tomatoes, remaining chilli powder, coriander powder and salt. Cook until the tomatoes melt.
4Add the prawns and a splash of water. Cook on medium, stirring, until the masala is thick and clinging.
5Stir in garam masala, curry leaves and coriander. Rest for 2 minutes and serve with rice.

Serve it like this

Serve hot on a plate, with a few fresh coriander leaves on top.

Bloom picks tonight's dinner for your diet and allergies, then cooks it with you step by step.

Royyala iguru

Make it your way

Ingredients

Method

Royyala iguru

Make it your way

Ingredients

Method

Make it a meal