Go Back

Royyala Koora (Andhra style Prawns Curry)

Course: Side Dish
Cuisine: Andhra, Indian

Ingredients

  • 600 gms prawns; deshelled and deveined
  • 3-4 tbsp vegetable oil
  • 2 green cardamoms
  • 2 cloves
  • 2 sprigs curry leaves
  • 1 large red onion; finely chopped
  • 2 garlic cloves; grated
  • ½ inch ginger; grated
  • 4 green chillies whole
  • ¼ tsp turmeric powder
  • 1 tsp red chilli powder
  • 1 tbsp coriander powder
  • ¼ tsp garam masala
  • Salt to season
  • ½ cup yoghurt; beaten to remove clumps
  • 2 sprigs coriander leaves; finely chopped

Instructions

  • Heat oil in a large pan, add the cardamoms, cloves and curry leaves. As the spices begin to sizzle, add the onions and sauté till softened.
  • Then add the green chillies, garlic and ginger; sauté till the onions are light brown.
  • Add all the spice powders and mix well to combine.
  • Lower heat and add the yoghurt; mix well to combine with the onion masala
  • Increase heat to high and cook the masala stirring continuously till oil starts to separate.
  • Add the prawns, season with salt and mix well. Cook covered on low heat till the prawns are done. (This dish has a dry consistency, but if there is excess water, cook uncovered on high heat for the last 1-2 minutes)
  • Garnish with coriander leaves.