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Gongura Prawns Recipe / Royyalu Gongura

Gongura Prawns Recipe, an exotic dish where prawns are cooked in tangy Gongura or Sorrel leaves along with spices to add up to the much needed flavour & zing.
Prep Time10 mins
Cook Time20 mins
Total Time30 mins
Course: Side Dish
Cuisine: South Indian
Servings: 3 to 4
Author: Padma

Ingredients

  • For Gongura base:
  • 3 cups tightly packed Gongura/Sorrel leaves
  • 3 to 4 Green Chillies
  • 1 Medium Onion finely chopped
  • 1 teaspoon Red chilli powder
  • ¾ teaspoon salt
  • For Prawn gravy base:
  • 250 grams Prawns/Royyalu/Shrimps
  • ½ teaspoon Turmeric powder
  • 5 to 6 Green Chillies
  • 1 Medium Onion finely chopped
  • 1 teaspoon Red chilli powder
  • teaspoons Ginger Garlic Paste
  • ½ teaspoon salt
  • Other Ingredients:
  • 2 Tablespoons finely chopped Coriander

Instructions

  • For the Gongura base:
  • Mix all the ingredients under the section "For gongura base" in a pan and cook over medium heat till all the water evaporates.
  • Transfer to a bowl and set aside.
  • For the Prawn gravy base:
  • Mix all the ingredients under the section "For Prawn Curry".
  • Give it a nice stir and cook over medium heat till it forms a thick gravy.
  • For Gongura prawns:
  • To the above cooked prawns, add in the cooked gongura from the first step.
  • Give it a nice stir, and cook on low heat for about 5 to 7 minutes so that the prawns absorbs the tangy flavour of the Gongura. Adjust salt if required.
  • Turn off the heat and garnish with finely chopped coriander.
  • Optional step- Tempering:
  • If you want you can finally temper with 2 tablespoons of oil. For this heat oil in a small pan over medium heat.
  • Add a teaspoon of mustard seeds and cumin seeds, 3 to 4 crushed garlic pods and 2 dry red chillies.
  • Once the mustard seeds splutter and the garlic turns brown, add curry leaves and tun off the heat.
  • Transfer the tempering to the gongura prawns and give it a nice stir and serve.

Notes

1. This recipe required a lot of green chillies to balance out the tanginess of the gongura. Still if you wish you can green increase or decrease green chillies according to your taste.
2. The quantities of gongura leaves and the prawns is flexible. You can increase/decrease quantities of both. If you increase gongura, then you have proportionately balance out the tang with spice and salt..
3. When the gongura/sorrel leaves are cooked, it becomes very soft and reduces in volume.
4. Sorrel leaves with red stem have are sourer in taste than with green stem.
5. I have not used any tempering in today’s recipe.