Chettinadu prawn masala recipe, Royalla iguru recipe
Chettinadu prawn masala recipe, royalla iguru recipe. A spicy and mouth-watering prawn curry that would force you to lick your fingers. Enjoy prawn masala with rotis or curd rice.
I learned this prawn masala from Chef Damu from a television show almost a decade ago. He called it as chettinadu prawn masala and royalla iguru. This delicious dish can be put together in less than 20 minutes.
Chettinadu prawn masala could be served with curd rice or paired with chapathi. The tamarind paste enhances the flavor of the masala. If you make this masala as a curry, it tastes so good with steamed rice.
I am not sure why this recipe is called chettinadu prawn masala (chettinadu style) and royala iguru (andhra style). May be the recipe shares almost the same process. Well, Chef Damu might know the answer.
Recipe source. Chef Dhamu
Chettinadu prawn masala recipe or royalla iguru recipe with step by step pictures:
1. Heat oil in a pan and add saunf and curry leaves. When saunf sizzles, add the chopped onion and fry till it becomes transparent. Now, add ginger garlic paste and fry until its raw smell goes off.2. Add the chopped tomato, and fry well until the onion, ginger garlic paste, and tomato blend well. Now, add turmeric powder, chilli powder, coriander powder, and little water.3. Saute them until the raw smell goes away. Then, add prawns and cook for two minutes.4. Add ground coconut paste, seedless red chillies, and salt. Boil for 4 minutes and then add tamarind paste and coriander leaves. Again boil for 2-3 minutes and bring the pan down.Now, chettinadu prawn masala is ready. Serve with dosa, idli, rotis, chappathi and rice.