Chettinadu prawn iguru, royala iguru recipe
Chettinadu prawn iguru, royala iguru recipe. A spicy and mouth-watering prawn curry that would force you to lick your fingers.
Prawns (deveined) – 1/2 kg.
Onion (chopped) – 250 gm.
Tomato (chopped) – 250 gm.
Turmeric powder/manjal thool – 1/2 teaspoon
Coriander powder/daniya thool – 3 teaspoon
Chilli powder/milaga thool – 2 teaspoon
Red chillies/kanja molaga – 3 nos.
Coconut – 1/2 no.
Coriander leaves/kothamalli – 1/2 bunch
Tamarind – 1 gooseberry size
Ginger garlic paste – 1 teaspoon
Salt – as desired
Oil – 3 tablespoon
Curry leaves/karuvepillai – 2 Sprigs
Saunf/sombu – 1 teaspoon
Note. The ingredients shown will vary with the original quantity.
1. Heat oil in a pan and add saunf and curry leaves. When saunf sizzles, add the chopped onion and fry till it becomes transparent. Now, add ginger garlic paste and fry until its raw smell goes off.2. Add the chopped tomato pieces, and fry well until the onion, ginger garlic paste, and tomato blend well. Now, add turmeric powder, chilli powder, coriander powder, and little water.3. Saute them until the raw smell goes away. Then, add prawns and cook for two minutes.4. Add ground coconut paste, seedless red chillies, and salt. Boil for 4 minutes and then add tamarind paste and coriander leaves. Again boil for 2-3 minutes and bring the pan down.Now, chettinadu prawn iguru is ready! Serve with dosa, idli, rotis, chappathi and rice.
- Wash, clean and devein the prawns well.
- You can also used boiled prawns.
- Maximum cooking time for prawns in 7-8 minutes. If you cook more than 9 minutes, prawns would become rubbery.
Chettinadu prawn iguru, royala iguru recipe below: