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 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

            In 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 any Indian flat bread.  

In 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 any Indian flat bread. 

Chepa Pulusu (Fish Curry - Andhra Style)

          Fish is loaded with proteins, nutrients and omega 3 fatty acids. So it is advised to have fish in our daily diet if possible. So here is a delicious and an authentic Andhra recipe of fish cooked in a spicy and a tangy gravy. Red chili powder and tamarind juice is the base of the gravy. I have used King Fish, but any other fish is okay.  

          It is traditionally prepared very spicy, but the red chili powder can be adjusted according to individual taste. I have used Kashmiri red chili powder and is best relished with plain steamed rice. So check out the step by step pictorial recipe to prepare it.

• 2-3 King fish pieces 
• 2-3 tbsp. oil
• 1 tsp. mustard seeds 
• 1/2 tsp. cumin seeds 
• pinch of fenugreek seeds 
• 2-3 garlic cloves, sliced
• 2 onions, chopped
• 2-3 green chilies, slit
• 1-2 sprig curry leaves
• 1 tbsp. ginger-garlic paste
• 1-2 tomatoes, chopped
• 2 tbsp. Kashmiri red chili powder 
• 1 tbsp. roasted coriander powder
• 1/2 tsp. turmeric powder
• salt to taste
• 2 cups tamarind water
• 1 tbsp. coriander leaves, chopped 

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

         Heat oil in a pan / kadai and temper with mustard seeds. After it stops spluttering add the cumin seeds and fenugreek seeds. Sauté for a few seconds and then add the garlic. Sauté for a few seconds more. 

         Add the onion, green chilies and curry leaves. Stir fry till light brown. Add the ginger-garlic paste and stir for few seconds more. 

         Now add the tomatoes and cook till it is completely mashed. Add all the dry spices and toss well. Add in the tamarind water and bring it to a boil. 

          Gently drop in the marinated fish and simmer, covered for 5-6 minutes. When done, switch off the flame and garnish with coriander leaves. Serve with hot steamed rice. 
         

                     Heat oil in a pan & temper with mustard seeds. Then add cumin seeds &
                     fenugreek seeds. Sauté few seconds & then add garlic. Sauté few sec more.

                        Add onion, green chilies & curry leaves. Stir fry till light brown. 

Add ginger-garlic paste & stir for few seconds more. 

                      Add tomatoes & cook till it is completely mashed. 

                        Add all the dry spices & toss well. 

                      Add tamarind water & bring it to a boil. 

                 Gently drop marinated fish & simmer, covered for 5-6 minutes. 
         

                   When done, switch off the flame & garnish with coriander leaves. 

                        Serve with hot steamed rice.