Royyala Kura/Shrimp curry is a simple curry that goes well with rice, pulao or roti.
In Andhra, wild fresh shrimp is caught in the river and lakes. Farm raised shrimp is also big there.
Using fresh shrimp vs frozen and thawed will enhance the taste of the curry.
Preparation Time: 10 minutes
Cook Time: 30 minutes
Serves : 2-3
Fresh or Frozen Shrimp : 500 gms
Onion : 1 large chopped
Tomato : 1 large chopped
Green or Red chilies: 5 slit
Red chili powder: 1/2 teaspoon
Garam masala: 1/2 teaspoon
Coriander powder: 1 teaspoon
Turmeric: 1/2 teaspoon
Ginger garlic paste: 1 tablespoon
Cilantro/coriander leaves: 1/2 cup or a small bunch
Poppy seeds: 1 teaspoon
Curry leaves: 2 sprigs
Salt to taste
Jeera : 1 teaspoons
Cinnamon : 2″ Stick
Cloves/Laung : 5
Green Cardamom/Elachi: 3
Heat 2 tablespoons of oil in a pan, add cleaned shrimp and turmeric. Sauté them till all the water is evaporated and keep aside.
Soak the poppy seeds in 3 tablespoons of water and make a paste.
Heat 2 tablespoons of oil in the same pan and add all the ingredients listed under tempering and fry for 1 minute.
Add curry leaves and let them splatter, add onions and chilies. Sauté till they turn light brown.
Add ginger garlic paste and cilantro, mix well and fry for 1 minute. Add tomatos and cook until they turn mushy.
Add cooked shrimp, spices and mix well. Add 1 cup of water and cook for 5 minutes. Add the poppy seed paste and cook until the gravy is thick.
Serve hot with Pulao, rice or Roti.