Royyala Iguru (Prawns in thick gravy)

Royyala Iguru (Prawns in thick gravy)

Ingredients :

Prawns - 500 gms
Onions - 6 finely chopped
Green chililes - 5 to 6 (slit into two halves)
Curry leaves - 2 sprigs
Coriander leaves - a small bunch (finely chopped)
Turmeric - 1 tsp
Chillie powder -2 tb sp
Salt to taste
oil- 3 tb sp
water - 2 cups
Poppy seeds (gasagasalu) - 2 tb sp
Cloves (lavangalu) - 6
Cardamom (elaichi) - 3
Small cinanmon stick (dalchini)
Coriander seeds (dhaniyalu) - 2 tb sp
Cashew nuts - 3 tb sp
Ginger - 1" piece
Garlic - 3 pods


Preparation:

1. Grind poppy seeds, cloves, elaichi, cinanmon stick, coriander seeds, cashew nuts, ginger, and garlic to smooth paste.

2. Wash prawns with water and little turmeric powder. Add ground masala paste,2 tb sp of chillie powder, a pinch of turmeric, and salt, leave aside for 15 mts.

3. Heat oil in a kadhai, add chopped onions, a pinch of turmeric, curry leaves, green chillies and fry till onions turn soft.

4. Add prawns and mix well. cover with a lid for 6 mts and let it cook in low flame.

5. Remove the lid, add 2 cups of water, cover and cook in low flame till the prawns turn soft. salt can be added at this point if not sufficient. once the prawns turn soft, cook in high flame till the gravy turns thick.

6. Garnish with coriander and serve hot with rice or chapathis