Royallu Mudda Kura - Prawn Curry
My friend sent me some fresh water prawns the other day and also shared a lovely recipe of prawn curry. It was pretty quick to prepare and it turned out amazingly good with well balanced flavors - redolent with the sweetness of coconut and subtly spiced. Curry leaves, khus-khus and coconut form the essence of this pasty textured prawn curry (almost like a stir fry dish).
Definitely a keeper and one I would serve for a dinner party. Goes great with hot white rice of rotis.
Royallu Mudda Kura Recipe
Marination: 30 mts Preparation: 30 mts
Serves 4-5 persons
Cuisine: Andhra
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1/2 kg shelled, remove head, tail and de-vein, washed fresh prawns
2 big onions, finely sliced
1 tsp red chilli pwd (adjust)
big pinch turmeric pwd
salt to taste
15-20 fresh curry leaves
1/2 tbsp oil
Make a paste:
4-5 garlic flakes
1 tbsp coriander seeds
2-3 cloves (lavanga)
1″ cinnamon (dalchini)
1/2 tbsp khus-khus (poppy seeds) -soak in warm water for 10 mts
2″ fresh coconut piece
1 Marinate the prawns in salt, turmeric pwd and chilli pwd for half an hour.
2 Make a paste of the all the ingredients mentioned in ‘make a paste’, adding 1-2 tbsps of water.
3 Boil the marinated prawns till they are almost done, approx 4-5 mts (for small to medium sized prawns and for larger prawns, boil for 7-8 mts)
4 Heat oil in a cooking vessel, add the onions and curry leaves and saute till the onions turn transparent.
5 Add the paste and combine well and cook on medium heat for 4-5 mts, stirring constantly as you will find that the mixture sticks to the vessel.
6 Add the boiled prawns with any left over water, if any. Cook on low heat till the prawns cook in the curried paste, approx 8-10 mts. There should be no water content and stir fry till the curry coats the prawns and appears like a stir fry dish.
7 Serve with hot steamed rice or rotis.
By sailu • Jun 4th, 2007 • Category: All Recipes, Andhra Recipes, Curries & Gravies, Indian Seafood Recipes, Non-Vegetarian Recipes
Splendid!!! I love your blog Sailaja!! Even though I am new to this blog world, I enjoy your updates and a regular visitor.
Thank you, Aruna and welcome to the food blogging world.:)
Simply amazing !!!!!thatz what I can say about your blog Sailu!!! All your recepies are so well balanced in taste and flavour. Though simple but totally unique. Thanks a zillion for sharing such wonderful recipies and helping us spread that special smile on our dear ones faces.
Your most welcome and thank you for your sweet words, Pria.:)
Hi Sailu,
Can u post a recipe for any dips which will go well for chips or other starters?
pri
Slurrrrrrp..I am a big time prawn fan and this look so so good
Hi Sailaja!
this looks yummy!..You know I never had prawns before my marriage, though, my parents insisted a lot i never had them. I just used to hate them a lot. But after marriage my dear hubby who stays far from kitchen (occasionaly comes to kitchen to share that and this abt food and his experiences), had cooked for me once, just to make me realize that they taste great. Not to hurt him, I had them. From then onwards I cook as well as eat them:-) That’s a small story. Next time when we get shrimps (prawns), I will try this recipe. Thanx for sharing:-)
Hi Sailaja. I was wondering why you boiled the shrimps separately before adding it to the curry…my grandmother-in-law did the same when I was observing her cooking in India. People here add shrimps to the curry itself…that way it doesn’t overcook and become tough. Is there a particular reason people in India go the boiling process way?
Sailu,
I simply MUST try this dish - can’t wait to buy prawns to make it. I usually like to pair dry non-veg dishes such as this with rice and sambar.
Wow, this is absolutely mouth-watering! I shall have to try it. It would work fine with sea prawns as well, wouldn’t it? Thanks.
Sure it will, Maninas.
Prawns - I obsess about them. Could eat them everyday and never get tired of it. I’ve had it curried before but never with coconut so I am definitely going to try it this way.
Sailu, your pics always look so mouth-watering.
This curry doesn’t need any ginger and garlic paste? Today I am thinking of making shrimp curry. I have precooked shrimp so this recipe will best suit to make your shrimp curry.
It doesn’t need ginger garlic paste, but ginger is one of the ingredients required.
Hello Sailu garu,
Very nice to know that even you are from Vizag.I recently visited your blog, but didn’t find time then to post a comment.You are having a wonderful blog.Keep up the good work.
Please do visit my blog http://veggiesmagic.com/
Dear Sailu,
i’ve been trawling your blog for the better part of a year now….lovely homecooked food you can almost smell!!
….keep it coming!!
i have started a foodblog too
http://arundati.wordpress.com/
visit when you can….
sailu-i’m an actually telugu and your website is amazing. the recipes are very similar to my moms and grandmothers. keep posting!! so you have a recipe for coconut chutney to go with dosa and idli. I would really appreciate it!
Sailu, the night before I was leaving for Cannes my in-laws descended and I needed to cook for 6 people while packing. I made this with coconut milk to feed more hungry people with rice and it was a HUGE hit. Thanks so much for the recipe! U saved my day…
Hi Sailu, i made thotakura dal by following ur recipe and the results were awesome! Now i am regularly checking out ur site for some cool vegetarian recipes
(Btw, I suppose u recognise who i am)
Hi Sailu,I made this last week it turned out really good…..thankyou for sharing good recepie.I am cooking it tonight too….
Have a great one
Like the way you describe…..Great help for bachelors like me
This is one of the easiest and best recipes on your site. Made it yesterday and it was wonderful. Tasted exactly like my Mom’s and Grandma’s shrimp curry.
[…] = Just to reinforce my status as a model wife, I made this stunning prawn curry for the in-laws, sister and hubby. It was so tasty, I couldn’t hold them […]