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Andhra style Prawn Curry Recipe

Traditionally, this dish is called royyala koora and can be prepared with both prawns and shrimps. This version has no tomato, instead uses yoghurt along with spices and aromatics to create a spicy, delicious and flavourful dish that makes a perfect accompaniment with rice and dal.


  1. 600gms prawns; deshelled and deveined
  2. 3-4 tbsp vegetable oil
  3. 2 green cardamoms
  4. 2 cloves
  5. 2 sprigs curry leaves
  6. 1 large red onion; finely chopped
  7. 2 garlic cloves; grated
  8. ½ inch ginger; grated
  9. 4 green chillies (whole)
  10. ¼ tsp turmeric powder
  11. 1 tsp red chilli powder
  12. 1 tbsp coriander powder
  13. ¼ tsp garam masala
  14. Salt, to season
  15. ½ cup yoghurt; beaten to remove clumps
  16. 2 sprigs coriander leaves; finely chopped


  1. Heat oil in a large pan, add the cardamoms, cloves and curry leaves. As the spices begin to sizzle, add the onions and sauté till softened.
  2. Then add the green chillies, garlic and ginger; sauté till the onions are light brown.
  3. Add all the spice powders and mix well to combine.
  4. Lower heat and add the yoghurt; mix well to combine with the onion masala
  5. Increase heat to high and cook the masala stirring continuously till oil starts to separate.
  6. Add the prawns, season with salt and mix well. Cook covered on low heat till the prawns are done. (This dish has a dry consistency, but if there is excess water, cook uncovered on high heat for the last 1-2 minutes)
  7. Garnish with coriander leaves.

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