Gongura Prawns Curry Recipe

Gongura Prawns Curry, also known as Gongura Royyalu Curry, is a popular Andhra dish. Perfect for those who love spicy and tangy Andhra cuisine, this dish is a must-try for seafood lovers. 

Ingredients:

For Prawns Curry:

• Prawns (medium size, deshelled and deveined) – 200 gms
• Oil – 4 tbsp
• Cloves – 6
• Green cardamoms – 6
• Cinnamon stick – 2 (1 inch each)
• Onion – 1 1/2 cups (chopped)
• Tomatoes (big, chopped) – 2
• Chilli powder – 2 tsp
• Ginger and garlic paste – 1 tbsp
• Water – 1 cup
• Turmeric powder – 1/2 tsp
• Garam masala – 1/2 tsp

For Gongura:

• Gongura leaves – 200 gms
• Onion (chopped) – 1/2 cup
• Green chillies (medium, long thin) – 4
• Ginger and garlic paste – 2 tsp
• Turmeric powder – 1/2 tsp
• Tomato (big, chopped) – 1
• Water (optional) – 1/4 cup

For Tadka (Tempering):

• Oil – 3 tbsp
• Cloves – 2
• Green cardamom – 3
• Cinnamon stick – 1 (1 inch)
• Mustard seeds – 3/4 tsp
• Cumin seeds – 1 tsp
• Dry chillies – 4
• Curry leaves – 20
• Onion (small, sliced) – 1
• Green chillies (big, chopped) – 3
• Garlic cloves (big) – 2

Method:

Cooking Prawns Curry:

1. Chop all vegetables and set aside.
2. Clean prawns and drain them well.
3. Heat oil in a vessel, add whole spices and onions, and fry until onions are soft and golden.
4. Add ginger and garlic paste, stir for 30 seconds, then add all dry spices except garam masala. Stir quickly on low flame.
5. Add 1/3 cup water and chopped tomatoes. Sauté for 4 minutes on medium flame.
6. Add another 1/2 cup of water, cook until tomatoes are soft and liquid reduces to a curry base. Cook for 8-10 minutes on medium flame, then 12 minutes on low flame with the lid closed. If needed, add more water.
7. Smash the onion-tomato mixture with the back of a spoon.
8. Ensure the curry base is to your desired consistency before adding prawns. If too liquidy, cook longer.
9. Add prawns, cook for 2-3 minutes on medium flame, then simmer for 5 minutes with the lid closed. Add salt to taste.

Cooking Gongura Leaves:

1. Wash gongura leaves thoroughly and drain well.
2. In a cooker or vessel, add all gongura ingredients and cook without adding extra water.
3. Cook until tomatoes and green chillies are done, and leaves reduce in volume.
4. Mash the cooked leaves well. Optionally, grind the cooked gongura coarsely in a mixer. Add salt to taste.

Mixing Both Curries:

1. Pour the gongura mixture into the prawns curry and mix well.
2. Cook for 5 minutes on medium flame until well blended. Adjust consistency with water if needed.

Tadka (Tempering):

1. Heat oil in a vessel, add mustard seeds, and when they splutter, add cumin, cloves, green cardamom, dry chillies, onion, green chillies, curry leaves, and garlic.
2. Cook until onions are golden brown. Add this tempering to the curry, mix well, and check seasoning.
3. Add garam masala, mix, and cook for 12 minutes on low flame with the lid closed.

Serve Gongura Prawns Curry with plain rice and a drizzle of ghee or with chapati.

Nutrition Information:

• Calories: Approx. 350 per serving
• Protein: 20g
• Fat: 25g
• Carbohydrates: 15g
• Fiber: 5g

Tips:

• Adjust the green chillies to your taste.
• You can add more gongura leaves if preferred.
• Sorrel leaves with red stems are more sour than those with green stems.
• Cooking time for prawns may vary based on their size.

Enjoy your delicious Andhra Gongura Royyalu Curry!