A simple, hot and spicy andhra prawn stir fry or royyala iguru under 20 mins. This super quick to make and tastes delicious. Serve it with rice or roti.

Recipe Snapshot

  • Prep time: 5 minutes
  • Cook time: 15 minutes
  • Total time: 20 minutes
  • Yield: 3
  • Category: Main Course
  • Cuisine: Andhra

Ingredients

  • 250 grams prawns (or royyalu)
  • 2 medium onions (chopped finely)
  • 1 green chili (slit or chopped)
  • 1 sprig curry leaves
  • ¼ tsp cumin (or jeera)
  • Salt (to taste)
  • 1/8 tsp turmeric (or haldi)
  • ½ tsp ginger garlic paste (+ ½ tsp. for marination)
  • ¼ tsp red chili powder (+ ¼ tsp. for marination)
  • 1 tbsp Lemon juice ((adjust to suit your taste))
  • 1 tsp garam masala powder
  • 1 tbsp Coriander leaves (chopped)
  • 1 ½ tbsp oil (adjust to suit your taste)

Method

  1. Clean and wash prawns. Drain water thoroughly, marinate with ½ tsp. ginger garlic paste, ¼ tsp. red chili powder, little salt and lemon juice. Set this aside till you prepare the rest.

Making royyala iguru

  1. Heat a pan with oil, add cumin, and curry leaves and green chili. Sauté till the curry leaves turn crisp
  2. Add onions, sprinkle salt and fry till they turn golden, reduce the flame to minimum (sim), continue to fry till they caramelize. Take care not to burn them.
  3. Add ginger garlic paste and give a quick stir. Since the onions are already caramelized the ginger garlic can get burnt. Take care
  4. Add the marinated prawns and fry for 2 to 3 mins
  5. Add the rest of the red chili powder, turmeric and garam masala. Give a good stir and fry for a min
  6. Sprinkle some water just enough to bring in some moisture for the prawns to get cooked. I used almost 90 ml water.
  7. Cover and cook on a medium flame till they are completely cooked. I understand them to be cooked when they curl up and turn pink or orange. If there is more water left, you can evaporate by cooking further without a lid
  8. Garnish royyala iguru with coriander leaves

Kiyaan Singh’s Kitchen Note

Keep this recipe as a working base: cook once as written, then adjust spice, texture, and serving style for your own table.