Gongura Royyalu with Steamed Basmati Rice

Instructions

1. 1

   Marinate the Shrimp & Prepare Gongura

   • In a bowl, combine the cleaned shrimp with 1/4 tsp turmeric powder, 1/2 tsp red chilli powder, and 1/2 tsp salt. Mix well and set aside to marinate for 15-20 minutes.
   • While the shrimp marinates, wash the gongura leaves thoroughly. In a pan, add the leaves with 2-3 tablespoons of water. Cook on low-medium heat for 8-10 minutes until they wilt completely and turn into a soft, mushy paste. Use a masher or the back of a spoon to mash them well. Set aside.
2. 2

   Prepare the Curry Base (Tadka)

   • Heat sesame oil in a heavy-bottomed pan or kadai over medium heat. Once hot, add the mustard seeds and let them splutter.
   • Add the cumin seeds and curry leaves. Sauté for about 30 seconds until the leaves are crisp and aromatic.
   • Add the finely chopped onions and sauté for 6-8 minutes until they turn soft and golden brown.
   • Add the ginger-garlic paste and slit green chilies. Cook for another 2 minutes until the raw aroma disappears.
3. 3

   Cook the Shrimp and Spices

   • Reduce the heat to low. Add the remaining 1/4 tsp turmeric powder, 1 tsp red chilli powder, and 1 tsp coriander powder. Sauté for 1 minute until fragrant, being careful not to burn the spices.
   • Add the marinated shrimp to the pan. Increase the heat to medium-high and sauté for 3-4 minutes until the shrimp curl up and turn opaque pink. Do not overcook.
4. 4

   Combine and Simmer

   • Add the prepared gongura paste and the remaining 1 tsp of salt to the pan. Stir everything together until well combined.
   • Pour in 1/2 cup of water, or adjust as needed to achieve your desired gravy consistency. Bring the mixture to a gentle boil.
   • Reduce the heat to low, cover the pan, and let the curry simmer for 5-7 minutes. This allows the tangy flavor of the gongura to infuse into the shrimp.
   • Finally, sprinkle the garam masala over the curry, give it a final stir, and turn off the heat.
5. 5

   Rest and Serve

   • Let the Gongura Royyalu rest for at least 10 minutes before serving. This helps the flavors to deepen.
   • Serve hot with steamed white rice or ragi sangati for an authentic Andhra meal.