This classic Andhra dish features succulent shrimp cooked in a fiery, tangy gravy made from sorrel leaves (gongura). A truly unique and bold flavor that pairs perfectly with steamed rice.
Prep20 min
Cook30 min
Servings4
Serving size: 1 cup
331cal
30gprotein
20gcarbs
16g
Ingredients
500 g Shrimp (medium-sized, cleaned and deveined)
250 g Gongura Leaves (about 2 large bunches, leaves picked and washed)
Perfectly fluffy, long-grained basmati rice with a delicate aroma. This simple, foolproof recipe gives you separate, non-sticky grains every time, making it the perfect base for any curry or dal.
Iron-boosting Gongura Royyala with fluffy rice – a tangy, protein-packed, aromatic homestyle delight!
This andhra dish is perfect for lunch. With 593.53 calories and 34.739999999999995g of protein per serving, it's a muscle-gain option for your meal plan.
fat
0.5 tsp Garam Masala
1.5 tsp Salt (adjust to taste)
4 tbsp Vegetable Oil (divided)
1 tsp Mustard Seeds (for tempering)
1 tsp Cumin Seeds (for tempering)
2 pcs Dried Red Chilies (broken, for tempering)
10 pcs Curry Leaves (for tempering)
1.25 cup Water (divided)
Instructions
1
Prepare Shrimp and Gongura
In a bowl, combine the cleaned shrimp with 1/4 tsp of turmeric powder and 1/2 tsp of salt. Mix well and set aside to marinate for 15-20 minutes.
In a separate pan, add the washed gongura leaves and 1/4 cup of water. Cook on medium heat for 5-7 minutes, stirring occasionally, until the leaves wilt and turn into a soft, mushy paste. Set aside.
2
Create the Curry Base
Heat 3 tbsp of oil in a wide pan or kadai over medium heat.
Add the chopped onions and sauté for 6-8 minutes until they become soft and golden brown.
Add the ginger-garlic paste and slit green chilies. Sauté for 1-2 minutes until the raw aroma disappears.
3
Sauté Spices and Tomatoes
Reduce the heat to low. Add the remaining 1/4 tsp turmeric powder, red chili powder, and coriander powder. Stir for 30 seconds until fragrant.
Add the chopped tomatoes and cook for 4-5 minutes, until they break down and become soft and pulpy.
4
Cook Shrimp and Combine
Add the marinated shrimp to the pan. Sauté on medium-high heat for 3-4 minutes until they turn pink and curl up. Do not overcook.
Stir in the cooked gongura paste and mix thoroughly to combine with the shrimp masala.
Pour in 1 cup of water, add the remaining salt, and bring the curry to a gentle simmer.
5
Simmer and Temper
Cover the pan and let the curry simmer on low heat for 5-7 minutes, allowing the flavors to meld together.
While the curry simmers, prepare the tempering. Heat the remaining 1 tbsp of oil in a small tadka pan. Add mustard seeds and let them splutter.
Add cumin seeds, broken dried red chilies, and curry leaves. Sauté for 30 seconds until aromatic.
6
Finish and Serve
Pour the hot tempering over the gongura shrimp curry.
Sprinkle the garam masala on top and stir gently to combine.
Let it rest for 5 minutes before serving hot with steamed rice or roti.
Servings
4
Serving size: 1 cup
262cal
5gprotein
55gcarbs
1gfat
Ingredients
1.5 cup Basmati Rice (Use good quality, aged basmati rice for best results)
2.25 cup Water (For the absorption cooking method)
0.75 tsp Salt (Adjust to taste)
1 tsp Ghee (Optional, for flavor and to prevent sticking)
Instructions
1
Rinse and Soak the Rice (35 minutes)
Place the basmati rice in a large bowl. Add cold water and gently swirl the rice with your fingers. Drain the cloudy water. Repeat this process 3-4 times until the water runs mostly clear. This removes excess starch and prevents stickiness.
Cover the rinsed rice with fresh water and let it soak for 30 minutes. Soaking allows the grains to absorb water, ensuring they cook evenly and elongate beautifully.
After 30 minutes, drain the rice completely using a fine-mesh sieve and set aside.
2
Cook the Rice (15 minutes)
In a medium, heavy-bottomed saucepan with a tight-fitting lid, combine the drained rice, 2.25 cups of fresh water, salt, and ghee (if using).
Bring the mixture to a rolling boil over medium-high heat, uncovered.
As soon as it boils, give it one gentle stir, then immediately reduce the heat to the lowest possible setting. Cover the saucepan tightly with the lid.
Let the rice simmer for 12-15 minutes, or until all the water has been absorbed. Do not lift the lid during this time to prevent steam from escaping.
3
Rest and Fluff (10 minutes)
Turn off the heat but leave the saucepan on the stove, still covered. Let the rice rest and steam for 10 minutes. This step is crucial for finishing the cooking process and achieving a perfect texture.
After resting, remove the lid. Use a fork to gently fluff the rice, separating the long, delicate grains.
Serve hot as a perfect accompaniment to curries, dals, or grilled dishes.
