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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.
For 4 servings
Prepare Shrimp and Gongura
Create the Curry Base
Sauté Spices and Tomatoes
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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.
This andhra recipe takes 50 minutes to prepare and yields 4 servings. At 331.32 calories per serving with 29.81g of protein, it's a moderately challenging recipe perfect for lunch or dinner.
Cook Shrimp and Combine
Simmer and Temper
Finish and Serve
This recipe is famously made with chicken (Gongura Chicken) or mutton (Gongura Mamsam). Adjust cooking times accordingly, ensuring the meat is tender before adding the gongura paste.
For a vegetarian version, replace shrimp with paneer, mushrooms, or boiled potatoes. Add the main ingredient at the same stage as the shrimp.
To reduce the heat while maintaining a vibrant red color, use a mix of regular red chili powder and Kashmiri red chili powder.
For a richer, less intense gravy, stir in 1-2 tablespoons of coconut milk or fresh cream at the end of cooking.
Gongura leaves are an excellent natural source of iron, which is crucial for forming hemoglobin, transporting oxygen in the blood, and preventing anemia.
Shrimp provides high-quality, lean protein that is essential for building and repairing tissues, muscle development, and overall body function.
The dish is packed with Vitamin C from gongura and tomatoes, along with anti-inflammatory compounds from turmeric and ginger, which collectively help strengthen the immune system.
Gongura leaves contain dietary fiber that promotes healthy digestion. Spices like cumin and ginger are also known to aid digestive processes and soothe the stomach.
Gongura, also known as sorrel leaves, is a leafy green vegetable popular in Andhra Pradesh. It has a unique and distinctively sour or tangy taste, which is the hallmark flavor of this dish.
If the curry is overly tangy, you can balance it by adding a pinch of sugar or jaggery. You can also add a small amount of coconut milk or a little more onion paste to mellow the sourness.
Yes, you can use frozen shrimp. Make sure to thaw them completely and pat them dry with a paper towel before marinating to remove any excess water.
Store leftovers in an airtight container in the refrigerator for up to 2-3 days. The flavors tend to develop and taste even better the next day. Reheat gently on the stovetop or in the microwave.
Gongura Royyala can be a healthy dish as it's rich in protein from shrimp and iron from gongura leaves. However, it is traditionally made with a generous amount of oil. To make it healthier, you can reduce the quantity of oil used.
A single serving of Gongura Royyala (approximately 1 cup or 350g) contains around 290-320 calories, depending on the amount of oil used and the size of the shrimp.