Andhra Royalu Iguru- Andhra prawn gravy

Iguru in telugu means thick gravy made with ground masala (prepared with spices and onions).  Andhra people called  its as Royallu Iguru. Step by step procedure for preparing Prawn curry. 

Preparation Time: 10min

Cooking Time: 7 min

Serves: 4

Shelf life:1day

Serving Suggestion : With Rice it goes like ummmmmmmmmmm :)

Andhra Royalu Iguru- Andhra prawn gravy

Ingredients

• Cleaned and de-veined prawn – 1/2 kg
• Onion – 250g
• Tomato – 250g
• Ginger garlic paste – 1tsp
• Turmeric Powder – 1/2tsp
• Coriander Powder – 3tsp
• Red chilly Powder – 2tsp
• Fennel Seeds – 1tsp
• Dry Red chilly – 3
• Coconut – 1/2
• Tamarind – 1 gooseberry size
• Curry leaves – 2 strings
• Salt – to taste
• Oil

Recipe

1. Take a deep sauce pan and heat oil, splutter curry leaves, fennel seeds, saute onion until they turn golden.
2. Add ginger garlic paste, fry it till the raw smell goes off.
3. Add chopped tomatoes to it and cook until soft.
4. Add turmeric powder, chilly powder, coriander powder, salt to it and keep sauteing until the masala thickens and turn brown.
5. Now add cleaned and de-veined prawn to the masala and let it cook. Add coconut milk, deseeded red chilly at this stage.
6. Once it starts boiling add tamarind water and cook it till the prawns are soft,then switch off the flame.
7. Do not cook more than 4-6 minutes, this will make the prawns turn rubbery.
8. Garnish with coriander leaves.

How to clean prawn

1. To remove the shell from the prawn, first hold onto the tail while gently removing the shell around the body, then the tail can be detached completely by just pulling it.
2. After this, the vein has to be removed, make a shallow cut lengthwise down the outer curve of the prawn body using a paring knife, pick out the dark ribbon-like vein running lengthwise along the prawn’s back.
3. Then rinse the prawns in cold water and keep them iced or cook them off.