ROYYA IGGARU

A spicy prawn dish cooked with predominant taste of cumin and peppercorns Preparation Time : 10 minutes Cooking Time : 15 minutes Servings : 4

Ingredients

Prawns (kolambi/jhinga) 36-40 medium Oil 5 tablespoons Coconut, scraped 1 cup Whole dry red chillies 4 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

Shell, de-vein, wash prawns and pat then dry. Heat two tablespoons of oil in a kadai and fry coconut, whole red chilies, cumin seeds, fenugreek seeds and black peppercorns and grind to a coarse paste. Heat the remaining oil in the same kadai, add onion and sauté till golden brown. Add ginger paste, garlic paste and sauté till all the water evaporates. Add the masala paste and stir. Add tomatoes, salt, curry leaves and sauté on low heat for three to four minutes. Add prawns, toss well and cook till the prawns are done. Garnish with 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.