This is one of the most famous dishes from Andhra Pradesh. With the state’s long coastline on the Bay of Bengal, fresh prawns (shrimp) are widely available. For this dish, they are briefly marinated in turmeric, salt, and garlic before cooking. The sauce is made by cooking these gently spiced plump shrimp in a light yogurt and tomato sauce. This is a great dish that is not too spicy.
Royyala Iguru- Stir-Fried Shrimp
- Medium bowl
- Large skillet or wok
- Food processor with slicing blade (optional)
- Spice grinder or small food processor (if grinding whole spices)
- 2 lb Shrimp, peeled and deveined
- 4 medium Onions, sliced thin
- 2 medium Tomatoes, cubed (or 1 can diced, drained)
- 3 tbsp Ginger garlic paste (or 2 tbsp ginger + 6 cloves garlic, minced)
- 4 tbsp Yogurt
- ¼ cup Cashew nuts, ground to a paste (optional)
- 4 tbls Vegetable oil
- 10 Curry leaves
- ½ tsp Mustard seeds
- 2 tbsp Cilantro leaves
Dry Spice Mix (Masala)
- 2 sticks Cinnamon (or ½ tsp powder)
- 3 Cardamom pods (or ½ tsp powder)
- 2 whole Cloves (or ⅛ tsp powder)
- ½ tsp Turmeric powder
- 1 tsp Fennel seeds (or ⅛ ground)
- 2 tsp Coriander powder
- Prep – Cut onions into thin slices, either by hand or with a food processor. If using whole spices for the masala spice mix, grind them to a powder in a spice grinder. Rinse shrimp in a colander and toss them in a little salt. Dice tomatoes or drain canned, if using.
Cooking Royyala Iguru
- Heat oil over medium-low heat. Add mustard seeds and let them sputter. Add onions and curry leaves and fry until the onions turn a dark golden brown.
- Add ginger garlic paste and cook another minute. Mix in the ground spice mix and stir for about 2 minutes. Add a splash of oil if it looks too dry. Then add the diced tomatoes, yogurt, and, if using, cashew nut paste. Reduce heat to low, cover, and cook 2-3 minutes. Remove cover and add shrimp to cook a few minutes for them to turn pink and the sauce to dry a bit. Transfer to a serving bowl, sprinkle with cilantro, and serve hot with rice.