Allergens in Royyala Iguru: crustacean shellfish, peanuts.
Ingredients
Quantities for 4.
- 500g medium, shelled and deveined, tails on Prawns
- 2 medium, finely chopped Onion
- 2 medium, finely chopped Tomato
- 2cm piece, grated Ginger
- 8 cloves, crushed Garlic
- 3, slit Green Chilli
- 2 tsp Chilli Powder
- 1 tbsp Coriander Powder
- 1/2 tsp Turmeric
- 1 tsp, coarsely crushed Black Pepper
- 3/4 tsp Garam Masalaoptional
- 2 sprigs Curry Leaves
- 4 tbsp Groundnut Oil
- 1/2, juiced Lemonoptional
- a handful, chopped Coriander Leavesoptional
- 1 tsp, or to taste Salt
Cookware
stovetop, kadhai
Checked against the ingredient list for ten allergens: milk, egg, fish, crustaceans, tree nuts, peanuts, sesame, mustard, soy and gluten. Brands vary, so read the label on anything new to you.
Before you start
- Toss the prawns with 1/4 tsp turmeric and 1/2 tsp salt and leave them 15 minutes, then rinse and pat them completely dry.
- Chop the onion finer than feels necessary. Iguru is a dry curry and the masala has to melt into a coating, not sit in lumps.
- Have everything cut and measured before you start; from the moment the prawns go in you have four minutes.
Method
- Heat the oil in a kadhai over medium-high heat and fry the onion for 10 minutes, until soft and browning at the edges.
- Add the garlic, ginger, green chillies and curry leaves and cook 2 minutes until the garlic loses its raw edge.
- Add the tomato and cook 8 minutes, mashing it down, until it is completely broken and the oil starts to show at the sides.Iguru has no added water, so all the moisture must come out of the tomato now.
- Stir in the chilli powder, coriander powder, remaining turmeric and crushed pepper and fry 2 minutes on low heat.
- Add the salt and cook the masala another 3 minutes until it is thick enough to hold the mark of a spoon.
- Raise the heat to high, tip in the dried prawns and stir them through the masala for 3 to 4 minutes, until they curl into loose Cs and turn opaque coral.Prawns go from tender to rubbery in about 60 seconds. A tight O shape means you have gone too far.
- Take the pan off the heat and sprinkle over the garam masala.
- Squeeze in the lemon juice, scatter the coriander leaves and toss once.Lemon off the heat only. Boiled, it goes bitter and flat.
Safe temperatures: Prawns, crab and squid are done when the flesh is opaque and pearly right through. Reheat leftovers to 74°C / 165°F. FoodSafety.gov
Storage
Best eaten the day it is made. It keeps 1 day refrigerated; reheat quickly in a hot pan for 90 seconds rather than a slow simmer, which overcooks the prawns. Do not freeze.
Nutrition Good estimate
One serving of Royyala Iguru (272 g) is about 282 calories, or 104 calories per 100 g.
High protein: 27 g a serving, 39% of the calories
| Per serving272 g | Per 100 g | |
|---|---|---|
| Calories | 282 kcal | 104 kcal |
| Protein | 27.2 g | 10 g |
| Carbohydrate | 12.4 g | 5 g |
| of which sugars | 4.4 g | 2 g |
| Fibre | 3.3 g | 1 g |
| Fat | 14.8 g | 5 g |
| of which saturated | 2.5 g | 1 g |
| of which unsaturated | 11.3 g | 4 g |
Ingredients given to taste count as zero, so the real figures run a little higher. Nearest database match used for curry leaves, garam masala. Estimated from raw ingredients using USDA FoodData Central.
More like this: Healthy Indian recipes · Gluten-free Indian recipes · Dairy-free Indian recipes · Andhra recipes
Times, yields, allergens and nutrition are guidance. Use your own judgement on doneness and on storing. More in About.