Royyala Iguru – Yanam Prawn Fry

Yanam sits where the Godavari river meets the sea, and its kitchen is pure coastal Andhra: fiery, tangy and generous with prawns. 'Iguru' means a thick, almost dry gravy that clings to every prawn.

Video by PICHEKKISTA BOBBY FOOD on YouTube. Our recipe below is our own home-style version, written in our own words – quantities and steps may differ from the video.

• Serves 4
• Prep 20 min
• Cook 25 min
• gluten-free · dairy-free · Spicy
• Famous in Yanam (Puducherry)

Ingredients

• 500 g raw prawns, peeled and deveined
• ½ tsp turmeric
• 1 tsp salt
• 3 tbsp oil
• 1 tsp mustard seeds
• 12 curry leaves
• 2 onions, finely chopped
• 2 green chillies, slit
• 1 tbsp ginger-garlic paste
• 2 tomatoes, chopped
• 2 tsp red chilli powder
• 1 tsp coriander powder
• 1 tsp garam masala
• 1 tsp lemon juice
• fresh coriander

Method

1. Mix the prawns with turmeric and half the salt and set aside.
2. Heat the oil, add mustard seeds and curry leaves, then the onions and green chillies. Fry until golden.
3. Add ginger-garlic paste and fry for 1 minute, then the tomatoes and remaining salt. Cook until completely soft and jammy.
4. Stir in chilli powder, coriander powder and garam masala with 3 tbsp water and fry for 2 minutes.
5. Add the prawns and cook on high heat for 4–5 minutes, stirring, until they curl and turn pink and the masala clings to them. Do not overcook.
6. Finish with lemon juice and coriander. Serve with rice and dal or as a starter.

Tip: Take the pan off the heat as soon as the prawns are pink all over – they keep cooking in the hot masala.

Shop the ingredients

Everything you need for this recipe is in stock at Farmah’s – order online or pick it up at Annenstraße 41, Graz.