Step-by-Step Instructions

1. 1.Prepare Ingredients

   Ensure prawns are peeled and deveined. Finely chop the onions and tomatoes. Slit the green chilies lengthwise. Chop the fresh coriander for garnish.

2. 2.Sauté Onions

   Take a pan or pot and pour 175 grams of peanut oil. Heat the oil on high flame. Add 500 grams of finely chopped onions and stir constantly with a spatula until they turn golden brown.

3. 3.Add Green Chillies

   Once the onions are golden brown, add 12 slit green chilies to the pan and continue stirring with the onions.

4. 4.Cook Tomatoes

   Add 250 grams of finely chopped tomatoes to the pan. Continue cooking on high flame, stirring constantly, until the tomatoes soften and the oil starts to separate from the mixture.

5. 5.Add Ginger-Garlic Paste

   Now, add 60 grams of ginger-garlic paste to the mixture. Mix it well and continue to sauté until the raw smell of the paste disappears and the oil separates again.

6. 6.Cook Prawns

   Add 500 grams of cleaned prawns to the pan. Mix them thoroughly with the masala. The prawns will release water. Continue cooking, stirring occasionally, until the prawns are cooked and the water has mostly evaporated.

7. 7.Add Seasoning

   Add 13 grams of salt, 5 grams of turmeric powder, 18 grams of chilli powder, 5 grams of coriander powder, 5 grams of cumin powder, and 6 grams of garam masala to the pan. Mix all the spices well with the prawns and masala.

8. 8.Simmer and Rest

   Reduce the flame to its lowest setting. Cover the pan with a lid and let the curry simmer until the oil completely separates and floats to the top. Finally, sprinkle 14 grams of chopped coriander over the curry, turn off the stove, and keep it covered for at least 30 minutes to allow the flavors to meld.

9. 9.Serve

   After 30 minutes, gently stir the curry. If anything has stuck to the bottom, it should easily come off. Serve the delicious Royyala Iguru hot with steamed rice.