Gongura Prawns (Andhra style Prawns Curry cooked with tangy Sorrel Leaves)

 

          Gongura Prawns curry is a traditional and a very popular Andhra cuisine that goes by the name of Gongura Royyalu Kura. In this recipe, prawns are cooked along with gongura leaves. Gongura is also known as sorrel leaves, chukka or ambada bhaji. This dish is very much a part of a meal served in Andhra / Telangana restaurants. 

          Coming to this amazing dish, it is both spicy and tangy. However, you can adjust it depending on your taste buds. It is a great party recipe too, perfect for special occasions. You can relish this yummy and finger licking delicacy with hot steamed rice, jeera rice, pulao, plain biryani, naan, tandoori roti, roomali roti or just plain chapati. So check out a step by step pictorial recipe to prepare this regional dish.

• 250 gms. prawns, cleaned, deveined & rinsed
• handful of gongura leaves
• 3 tbsp. oil
• 1 dry red chili, broken
• 1/2 tsp. mustard seeds
• 1/2 tsp. cumin seeds
• 1" cinnamon stick
• 2 green cardamom
• 4 cloves
• 1 onion, chopped
• 1 sprig curry leaves
• 1 tsp. ginger-garlic paste
• salt to taste
• 1/2 tsp. turmeric powder
• 1 tbsp. red chili powder
• 1 tsp. roasted coriander powder
• 1/2 tsp. roasted cumin powder
• 1/2 tsp. garam masala powder
• 1 tomato, chopped
• 1 cup water
• 2 green chilies
• 2 tbsp. coriander leaves, chopped

            Into a pan, add the gongura leaves along with a sprinkle of some water. Cover and cook till it is wilted. Then mash them well with the back of a ladle and keep aside. 

           Marinate the prawns with a pinch of salt, turmeric powder and red chili powder for 10-15 minutes.

           Heat 1 tbsp. oil in a pan and fry the marinated prawns till light golden in color. Keep aside.

           Heat remaining oil and temper with dry red chili, cumin seeds, mustard seeds, cinnamon stick, cardamom and cloves. Sauté for a few seconds.

           Now add the chopped onion and curry leaves. Sauté till light brown. 

           Add the ginger-garlic paste and all the dry spices mixed with some water. Sauté till the oil separates.

           Add the chopped tomatoes and cook till it turns soft. Now add the mashed gongura leaves and sauté for a minute. 

           Now add the fried prawns, followed by 1 cup water. Cover and simmer for 2-3 minutes. 

           Add the slit chilies and continue to cook for 1-2 minutes more. When done, garnish with coriander leaves and enjoy with steamed rice. or parotta. 

Into a pan, add the gongura leaves along with a sprinkle of some water. Cover & cook till it is wilted.

        Then mash them well with the back of a ladle & keep aside. 

Marinate the prawns with a pinch of salt, turmeric powder & red chili powder for 10-15 minutes.

Heat 1 tbsp. oil in a pan & fry the marinated prawns till light golden in color. Keep aside.

Heat remaining oil & temper with dry red chili, cumin seeds, mustard seeds, cinnamon stick, cardamom & cloves. Sauté for a few seconds.

Now add the chopped onion & curry leaves. Sauté till light brown. 

Add the ginger-garlic paste & all the dry spices mixed with some water. Sauté till the oil separates.

                Add the chopped tomatoes & cook till it turns soft. 

             Add the mashed gongura leaves & sauté for a minute. 

                       Add the fried prawns,

         followed by 1 cup water. Cover & simmer for 2-3 minutes.

                Add the slit chilies & continue to cook for 1-2 minutes more. 

                 When done, garnish with coriander leaves.

                  Enjoy with steamed rice or parotta.