Tuesday, September 15, 2009

Royyala Egugu/Royyala kura/Shrip Curry

This is the most popular variety in Andhra.........it's also called as Andhra Royyala Eguru.......
2lbs.Royyalu/shrimp/prawn, 1medium sized onions(chopped finely), 2tsp.shredded coconut, 2tsp.gasagasalu/poppy seeds, 1medium sized tomato(diced), 2green chillies, 2tsp.ginger garlic paste, 2spring curry leaves, 3tsp.oil, 1/2tsp. of jeera and mustard each, 1/2tsp.dhania powder/coriander powder, 1/4tsp. garam masala, 1/2tsp.redchilli powder(adjust as per spice levels), 1/4tsp.turmeric powder, salt to taste, coriander for garnishing.
Masala paste: grind coconut and poppy seeds/gasagasalu into fine paste by adding little water.
Parboiling the Shrimp: This procedure removes the water content in the shrimps and even reduces the smell of shrimp. Clean the shrimp, add little salt and turmeric and put on medium heat for 10min.(lot of water comes from the shrimps), now remove the water and keep the shrimps aside.


Heat oil in a pan/cooker, once it's hot add jeera and mustard, once they start to splutter add curry leaves, green chillies and onion and fry till the onions are translucent and then add ginger garlic past and fry for a min., then add tomato and fry for a min., then add the ground coconut & poppyseed paste, turmeric, red chilli powder, dhania powder, garam masala, salt and fry on medium heatfor 20min. or until the masala is light brown in color, then add the parboiled shrimp and mix well and add 2cups of water and pressure cook for 2whistles and garnish with coriander leaves(if using very small sized shrimps i suggest not to use the pressure cooker, it's better to cook in a pan).....this will go good with roti and steamed rice.

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