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 checkChilli prawnsPrawn biryaniPrawns pakodaPrawn 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
For more easy Indian seafood recipes, checkandhra fish fryindian style baked fishvanjaram fish frytawa fish fry
