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By Swasthi on August 7, 2022, Comments, Jump to Recipe
Royyala iguru recipe or prawn stir fry is one of the simplest of the prawns recipes that can be prepared in just 20 mins. This recipe is from my mom and it is almost the same as mushroom curry in andhra style that I posted earlier. These recipes are outstanding due to their simplicity and flavor that comes from the caramelized onions and garam masala.
To make royyala iguru, i don’t use tomato or coconut. This is a dry curry made by stir frying the prawns along with garam masala, red chilli powder until just cooked.
This goes well with plain rice or chapathi. You can make this anywhere from a dry version to a gravy. If you intend to make a dry curry, just evaporate all the gravy by cooking in an open pan. I soak the prawns in vinegar for about 2 to 3 mins and then wash to remove odor. This is optional.
If you are looking for a gravy, check the prawn curry here
For more prawn recipes, you can also check
Chilli prawns
Prawn biryani
Prawns pakoda
Prawn pulao
To make the best tasting prawn stir fry, always use fresh prawns that do not have odor. It is always good to consume fresh prawns and within 2 hours of cooking them.
You can also serve this prawn curry in sandwiches, wraps and kathi rolls.
Do not overcook prawns as they turn hard and rubbery. Switch off when they curl up well, meaning they are just cooked.
Royyala iguru recipe
Royyala iguru
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.
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For best results follow the step-by-step photos above the recipe card
Prep Time5 minutes minutes
Cook Time15 minutes minutes
Total Time20 minutes minutes
Servings3
AuthorSwasthi
Ingredients (US cup = 240ml )
- 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
Instructions
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
Heat a pan with oil, add cumin, and curry leaves and green chili. Sauté till the curry leaves turn crisp
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.
Add ginger garlic paste and give a quick stir. Since the onions are already caramelized the ginger garlic can get burnt. Take care
Add the marinated prawns and fry for 2 to 3 mins
Add the rest of the red chili powder, turmeric and garam masala. Give a good stir and fry for a min
Sprinkle some water just enough to bring in some moisture for the prawns to get cooked. I used almost 90 ml water.
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
Garnish royyala iguru with coriander leaves
Alternative quantities provided in the recipe card are for 1x only, original recipe.
For best results follow my detailed step-by-step photo instructions and tips above the recipe card.
NUTRITION INFO (estimation only)
Nutrition Facts
Royyala iguru
Amount Per Serving
Calories 186Calories from Fat 72
% Daily Value*
Fat 8g12%
Cholesterol 210mg70%
Sodium 899mg39%
Potassium 200mg6%
Carbohydrates 9g3%
Fiber 2g8%
Sugar 3g3%
Protein 18g36%
Vitamin A 125IU3%
Vitamin C 29.3mg36%
Calcium 145mg15%
Iron 2.3mg13%
* Percent Daily Values are based on a 2000 calorie diet.
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For more easy Indian seafood recipes, check
andhra fish fry
indian style baked fish
vanjaram fish fry
tawa fish fry
About Swasthi
I’m Swasthi Shreekanth, the recipe developer, food photographer & food writer behind Swasthi’s Recipes. My aim is to help you cook great Indian food with my time-tested recipes. After 2 decades of experience in practical Indian cooking I started this blog to help people cook better & more often at home. Whether you are a novice or an experienced cook I am sure Swasthi’s Recipes will assist you to enhance your cooking skills. More about me
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