Andhra Gongura Royyalu
A legendary coastal Andhra delicacy featuring succulent prawns simmered in a tangy, spiced sorrel leaf gravy. The sharp tartness of fresh gongura balances beautifully with fiery green chillies and aromatic spices.
50min
Total Time
4
Servings
Andhra Pradesh
Cuisine
Recipe
1
In a pan, cook the washed gongura leaves with 2 slit green chillies and a splash of water until wilted. Let cool and blend into a coarse paste.
2
Marinate the cleaned prawns with turmeric powder, half the ginger-garlic paste, and a pinch of salt for 15 minutes.
3
Heat gingelly oil in a heavy-bottomed pan, add mustard seeds, fenugreek seeds, and curry leaves, letting them splutter.
4
Add the chopped onions and remaining green chillies, sautéing until golden brown.
5
Stir in the remaining ginger-garlic paste and cook until the raw aroma disappears.
6
Add red chilli powder, coriander powder, and cumin powder, mixing well on low heat for 1 minute.
7
Add the marinated prawns and sauté on medium heat for 4-5 minutes until they turn pink.
8
Pour in the prepared gongura paste and half a cup of water. Simmer covered for 8-10 minutes until oil separates and prawns are tender.
9
Adjust salt to taste and serve piping hot with steamed rice.
Ingredients
500g fresh prawns, cleaned and deveined
2 bunches fresh gongura (sorrel) leaves, washed and picked
2 large yellow onions, finely chopped
4 green chillies, slit lengthways
1 tbsp ginger-garlic paste
1 tsp red chilli powder
1/2 tsp turmeric powder
1 tsp coriander powder
1/2 tsp cumin powder
3 tbsp gingelly oil (sesame oil)
1 tsp mustard seeds
1/2 tsp fenugreek seeds
10 fresh curry leaves
Salt to taste
*This AI-generated recipe may contain inaccuracies.