Gongura Royyalu Kura is a traditional Andhra seafood curry where tangy gongura paste is cooked with lightly fried prawns and aromatic spices. It tastes best with hot rice and ghee.
Ingredients
- Royyalu (prawns, cleaned) – 250 g
- Gongura leaves – 2 cups
- Onion – 1 (finely chopped)
- Green chillies – 2 (slit)
- Ginger garlic paste – 1 tsp
- Red chilli powder – 1 to 1½ tsp
- Turmeric powder – ½ tsp
- Garam masala – ½ tsp
- Salt – as needed
- Oil – 3 tbsp
- Curry leaves – few
- Water – little (if required)
- Coriander leaves – for garnish
Preparation Method
- Wash gongura leaves thoroughly.
- Heat a pan, add gongura leaves, and fry until soft and smooth. Keep aside.
- Add 1 tbsp oil to the same pan. Add prawns, little turmeric, and salt. Fry lightly and remove.
- Add another tbsp oil. Add onion, green chillies, and curry leaves. Saute until soft.
- Add ginger garlic paste and fry until raw smell goes.
- Add red chilli powder, remaining turmeric, and salt. Fry well on low flame.
- Add fried prawns and gongura paste. Mix gently.
- Add little water if needed and cook until oil separates.
- Add garam masala, mix, switch off flame.
- Garnish with coriander leaves and serve hot.
Health Benefits
- Gongura is rich in iron and antioxidants
- Prawns are high in protein
- Good for digestion
- Boosts immunity
Tips
- Fry gongura separately to reduce raw sourness
- Do not overcook prawns
- Cook on low flame after adding gongura