Royyala Iguru | Prawns Fry | Jhinga Fry

Royyala Iguru, also known as Prawns Fry or Jhinga Fry, is a delectable South Indian dish that is a favorite among seafood lovers. This spicy and flavorful curry combines succulent prawns with aromatic spices, making it a perfect accompaniment to rice or biryani. In this recipe, we will guide you through the steps to prepare this mouth-watering dish at home.

Marination time: 30 Minutes
Preparation time: 15 Minutes
Cooking time: 25 Minutes
Yield: 1 kg
Course: Main/Snack
Main ingredient: Prawns

Quick Navigation:

• Ingredients
• Procedure
• Step 1: Clean and Marinate the Prawns
• Step 2: Prepare the Ingredients
• Step 3: Cook the Prawns
• Step 4: Prepare the Masala Base
• Step 5: Add Coconut Mixture and Prawns
• Step 6: Final Touches

Ingredients

Prawns (Royyalu, Jhinga): 1 kg

Onions (Ullipaya, Pyaz): 2 large

Tomato (Tamatar): 1

Green Chilies (Pachimirchi, Harimirchi): 3 or 4

Ginger Garlic Paste (Allam Velluli, Adrak Lasan): 2 teaspoons

Salt (Uppu, Namak): 2 teaspoons

Red Chili Powder (Karam, Lal Mirchi Powder): 2 teaspoons

Turmeric Powder (Pasupu, Haldi): 1 teaspoon

Garam Masala Powder: 2 teaspoons (Homemade Garam Masala Recipe)

Cashew Nuts (Jeedipappu, Kaju): 20

Coriander Leaves (Kothimeera, Dhania): A few sprigs

Bay Leaf (Masala Aaku, Tejpatta): 1

Oil (Nune, Tel): 50 ml

Fresh Coconut (Pachi Kobbari, Nariyal): Half (1/2)

Procedure

Step 1: Clean and Marinate the Prawns

Clean the prawns thoroughly. In a bowl, marinate them with 1 teaspoon of salt, 1 teaspoon of turmeric powder, and 1 teaspoon of ginger garlic paste.

Place the marinated prawns in the refrigerator for half an hour.

Step 2: Prepare the Ingredients

While the prawns are marinating, chop the onions, tomato, green chilies, and coriander leaves. Separately, blend half of the fresh coconut and the cashew nuts into a smooth paste. Set them aside in a bowl.

Step 3: Cook the Prawns

In a pan over low heat, cook the marinated prawns until all the water evaporates. Do not add any extra water during this process.

Step 4: Prepare the Masala Base

Heat 50 ml of oil in a cooking pan. Add the bay leaf and chopped onions, and sauté for about 10 minutes until the onions turn golden brown. Add tomato slices and fry for another 5 minutes. Then, add the green chilies and 1 teaspoon of ginger garlic paste. After a few minutes, add half of the chopped coriander leaves and 1 teaspoon of salt. Stir well.

Step 5: Add Coconut Mixture and Prawns

Add the blended coconut and cashew paste to the pan and fry for about 5 minutes. Now, add the cooked prawns to the masala. Let it fry for another 10 minutes. Then, add 2 teaspoons of red chili powder, mix thoroughly, and continue to cook to let the spices blend deeply.

Step 6: Final Touches

Add the remaining cashew powder, 2 teaspoons of garam masala powder, and 2 green chilies to the pan. Keep mixing carefully for another 5 to 7 minutes to ensure all the flavors are well combined. Garnish with the remaining coriander leaves.

Your mouth-watering Royyala Iguru is now ready to serve! This spicy and flavorful prawns fry pairs excellently with biryani or steamed white rice. Enjoy your homemade delicacy with family and friends.