Name: Royyala Iguru (Stir-Fried Prawns)
Yield: 4 servings
Ingredients: 500g prawns; ½ teaspoon turmeric powder; ½ teaspoon salt; 2 teaspoons vegetable oil; 8–10 fresh curry leaves; 1-inch piece ginger, washed, peeled and chopped; 10 garlic cloves, peeled; 1 teaspoon coriander seeds; 2 whole cloves; 2 green cardamom pods; 1 small piece of cinnamon; 2–3 teaspoons red chile powder; salt, to taste; 80ml (⅓ cup) vegetable oil; 3 onions, finely chopped; 4 green chiles, finely chopped; ½ teaspoon garam masala powder; 2-3 tablespoons chopped cilantro leaves, to garnish

A bowl of stirfried prawns with curry leaves.

Photo by Chinmayie Bhat

The Nellore district in Andhra Pradesh is the epicenter of prawn cultivation in India. I am lucky enough to have family in Nellore and have spent many memorable childhood summers with ammama there. The prawns in Nellore make it to the kitchen literally minutes after they are caught, and really do taste like the sea. The trick to this recipe is to be patient and allow the onions to brown to a deep, caramelized sweetness. It never fails to amaze me that such a simple dish can be absolutely delicious.

Recipe notes

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