Name: Royyala Iguru
SKU: 10105
Availability: InStock

Royyala Iguru

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Royyala Iguru is a rich, aromatic, and spicy Andhra-style prawn curry that is slow-cooked to perfection. Made with succulent prawns simmered in a flavorful onion-tomato gravy, this dish is packed with bold South Indian spices and a hint of coconut for extra depth.

Description

The Ultimate Andhra Prawn Curry!

Royyala Iguru is a flavorful, slow-cooked prawn curry from Andhra Pradesh, known for its thick, spicy, and aromatic gravy. This dish combines the succulent taste of prawns with bold South Indian spices, making it an absolute delight for seafood lovers.

Unlike regular prawn curries, Iguru refers to a semi-dry or thick gravy, which enhances the natural sweetness of prawns while absorbing the depth of flavors from onions, tomatoes, curry leaves, and hand-pounded spices.

Royyala Iguru is more than just a curry—it’s a taste of coastal Andhra’s rich culinary heritage. Every bite bursts with heat from red chilies, the earthy aroma of coriander, and the zesty kick of tamarind, making it an irresistible dish that pairs beautifully with hot rice or soft rotis.

The slow cooking technique used in this recipe ensures the prawns stay juicy and tender, while the gravy thickens into a lip-smacking, spice-infused delight. This prawn curry is a must-try dish for those who love bold flavors, authentic Andhra spices, and hearty seafood curries.

The Secret to Perfect Royyala Iguru!

Main Ingredients:

Prawns (Royyalu) – Cleaned & Deveined
Onion – Finely Chopped
Tomatoes – Pureed or Finely Chopped
Green Chilies – Slit
Ginger-Garlic Paste
Curry Leaves
Fresh Coriander Leaves

Spice Blend:

Turmeric Powder
Red Chili Powder
Coriander Powder
Garam Masala
Black Pepper Powder
Cumin Seeds
Mustard Seeds
Salt

Cooking Essentials:

Coconut Milk (Optional for a Creamy Touch)
Tamarind Pulp or Lemon Juice
Oil (Preferably Gingelly or Coconut Oil)
Water (As Needed)

Royyala Iguru is not just about flavors—it’s packed with nutrients that make it a healthy, well-balanced dish. Here’s why you should add it to your diet:

High in Lean Protein & Omega-3s

Prawns are an excellent source of lean protein, helping in muscle growth and repair.
Rich in Omega-3 fatty acids, which support heart health and brain function.

Boosts Metabolism & Immunity

Spices like turmeric, garlic, and black pepper are natural antioxidants that boost the immune system.
Curry leaves and ginger aid digestion and have anti-inflammatory properties.

Supports Heart & Bone Health

Prawns contain essential minerals like calcium, zinc, and magnesium, which strengthen bones.
Low in saturated fat, making it a heart-healthy seafood option.

Aids Digestion & Gut Health

The use of tamarind and black pepper stimulates digestion and helps in gut health.
Ginger and garlic have natural anti-bacterial and anti-inflammatory properties, keeping the stomach healthy.

Low in Calories, High in Nutrients

Despite being packed with flavors, this dish is light on calories but rich in essential vitamins and minerals, making it a guilt-free indulgence.

Royyala Iguru is deeply rooted in Andhra’s coastal cuisine. Andhra Pradesh, especially the Godavari and Krishna districts, is famous for its seafood dishes. Being a coastal region, fresh prawns are widely available and form an integral part of the local diet.

This dish has been passed down for generations, with home cooks perfecting their blend of spices to create the most flavor-packed prawn curry. In traditional Andhra households, Iguru-style dishes are preferred over watery curries because of their intense flavors and thicker consistency, which makes them perfect for mixing with hot rice or scooping up with rotis.

Royyala Iguru is also prepared during festivals, family gatherings, and special celebrations, as prawns are considered a delicacy in Andhra cuisine. The dish embodies the true essence of Telugu cooking—bold, spicy, and aromatic.

With its fiery spices, slow-cooked richness, and deeply satisfying taste, Royyala Iguru continues to be a beloved favorite in Andhra seafood cuisine.