Royyala Kura Recipe (Andhra Style Prawn Curry)
Royyala Kura, a classic prawn curry from Andhra Pradesh, is a flavorful and aromatic dish packed with a variety of spices that elevate the prawns to a whole new level of deliciousness. Known for its distinctively spicy and tangy flavor, this prawn curry is often prepared with a blend of fresh herbs and ground spices, making it a perfect dish for a hearty dinner.
Whether you’re a seafood lover or just looking to try something new, this Andhra-style prawn curry is sure to impress. The combination of prawns, aromatic spices, and rich tomato gravy makes this dish an absolute treat. Let’s dive into the recipe and learn how to make Royyala Kura step-by-step.
Ingredients:
| Ingredient | Quantity |
|---|---|
| Prawns (Medium Size) | 10 pieces |
| Bay Leaves (Tej Patta) | 2 leaves |
| Cardamom Pods (Elaichi) | 2 pods |
| Cloves (Laung) | 1 piece |
| Ajwain (Carom Seeds) | 1/2 teaspoon |
| Onion (Chopped) | 1 medium |
| Ginger Garlic Paste | 1 tablespoon |
| Curry Leaves | 4 leaves |
| Coriander Powder (Dhania) | 1 tablespoon |
| Red Chili Powder | 3 teaspoons |
| Salt | To taste |
| Turmeric Powder (Haldi) | 1/2 teaspoon |
| Garam Masala Powder | 1 teaspoon |
| Tomatoes (Chopped) | 2 medium |
| Sunflower Oil | As required |
Preparation Time:
- 15 minutes
Cooking Time:
- 15 minutes
Total Time:
- 30 minutes
Servings:
- 2
Cuisine:
- Andhra (South Indian)
Course:
- Dinner
Diet:
- Non-Vegetarian
Instructions:
-
Clean the Prawns:
Begin by thoroughly cleaning and deveining the prawns. Use a kitchen towel to pat them dry after cleaning to remove any excess moisture. -
Roast the Whole Spices:
Heat a generous amount of sunflower oil in a pan over medium heat. Once the oil is hot, add the bay leaves, cardamom pods, cloves, and ajwain (carom seeds). Roast them for a few seconds until the spices release their fragrance. -
Sauté Onions and Curry Leaves:
Add the chopped onions and curry leaves to the pan. Cook them until the onions become soft and translucent, stirring occasionally to ensure they don’t burn. -
Add Ginger-Garlic Paste:
Once the onions have softened, add the ginger-garlic paste. Sauté until the raw smell of the ginger-garlic paste disappears and the mixture becomes aromatic. -
Add Ground Spices:
Now, add the coriander powder, red chili powder, turmeric powder, and garam masala to the pan. Stir well and let the spices cook for a few seconds to bring out their full flavor. -
Cook Tomatoes:
Add the chopped tomatoes to the pan and cook until they become soft and mushy. You may need to cover the pan for a few minutes to help the tomatoes cook faster. Once the tomatoes have softened, continue cooking until the oil begins to separate from the spices, indicating that the base is ready. -
Add the Prawns:
Add the prawns to the pan, stirring gently to mix them well with the spices and the tomato base. Ensure that the prawns are coated with the spice mixture evenly. -
Cook the Prawns:
Cover the pan and let the prawns cook for 2 minutes. After 2 minutes, remove the lid and cook the prawns on medium heat, allowing the curry to simmer. The prawns will cook quickly, typically within 4-5 minutes, depending on their size. -
Garnish and Serve:
Once the prawns are cooked and the curry has thickened, garnish with fresh coriander leaves for a burst of freshness. Serve the Royyala Kura hot with steamed rice or Indian bread (roti or naan).
Tips for the Perfect Royyala Kura:
- Choosing Prawns: Use fresh or frozen prawns for the best flavor. If using frozen prawns, ensure they are thawed and patted dry to avoid excess water in the curry.
- Adjust Spice Level: You can adjust the amount of red chili powder based on your preferred spice level. If you like it milder, use less chili powder or opt for a milder variety of red chili powder.
- Consistency of Curry: If you prefer a thicker curry, allow it to cook for a little longer after adding the prawns. If you prefer a lighter, more broth-like consistency, add a bit of water or coconut milk.
- Serving Suggestions: This curry pairs wonderfully with hot steamed rice, ghee rice, or Indian flatbreads like roti, chapati, or naan.
Royyala Kura is a quintessential Andhra dish that brings the heat and flavor of South Indian cuisine to your table. With its bold spices, tender prawns, and aromatic gravy, it’s perfect for a dinner that’ll leave your taste buds dancing. The balance of heat, tang, and savory flavors makes it an unforgettable experience for anyone who loves spicy seafood dishes. Enjoy cooking and savoring this delightful prawn curry!
