IGGARU ROYYA

IGGARU ROYYA
A delicious prawn curry from coastal Kerala
Preparation Time : 20 minutes
Cooking Time : 20-25 minutes
Servings : 4

INGREDIENTS
Prawns (kolambi/jhinga) 36 (350 grams) medium

Oil 5 tablespoons

Coconut, scraped 1 cup

Dried red chillies, broken 8

Cumin seeds 1 teaspoon

Fenugreek seeds (methi dana) 1/2 teaspoon

Black peppercorns 10-12

Onions, chopped 2 medium

Ginger paste 2 teaspoons

Garlic paste 2 teaspoons

Tomatoes, chopped 2 medium

Salt to taste

Curry leaves 10-12

Fresh coriander leaves, chopped 2 tablespoons

METHOD
Peel and devein the prawns and pat them dry. Heat two tablespoons of oil in a kadai and sauté the coconut with dried chillies, cumin seeds, fenugreek seeds and black peppercorns till the coconut turns light brown. Cool and grind to a coarse paste. Heat the remaining oil in the same kadai, add the onions and sauté till golden brown. Add the ginger paste, garlic paste and sauté till all the moisture evaporates. Add the ground paste and stir. Add the tomatoes, salt, curry leaves and sauté on low heat for three to four minutes. Add the prawns, toss well and cook till the prawns are done. Garnish with the coriander leaves and serve hot.

Recipe Tip :
Traditionally it should be a thick masala, but if you want to serve it with rice make the curry a little thinner.