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A fiery and tangy delicacy from Andhra Pradesh, this curry combines succulent shrimp with the unique sourness of gongura (sorrel leaves). It's a flavor explosion that pairs perfectly with hot steamed rice, embodying the bold and robust flavors of Andhra cuisine.
For 4 servings
Marinate the Shrimp & Prepare Gongura
Prepare the Curry Base (Tadka)
Cook the Shrimp and Spices
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A fiery and tangy delicacy from Andhra Pradesh, this curry combines succulent shrimp with the unique sourness of gongura (sorrel leaves). It's a flavor explosion that pairs perfectly with hot steamed rice, embodying the bold and robust flavors of Andhra cuisine.
This andhra recipe takes 50 minutes to prepare and yields 4 servings. At 303.79 calories per serving with 28.47g of protein, it's a moderately challenging recipe perfect for lunch or dinner.
Combine and Simmer
Rest and Serve
This curry is equally delicious with chicken (Gongura Chicken) or mutton. Adjust cooking times accordingly, ensuring the meat is tender before adding the gongura paste.
For a vegetarian alternative, replace shrimp with cubed potatoes, paneer, or mushrooms. Sauté them until lightly browned before adding to the masala.
For a slightly richer and less intense curry, you can add 2-3 tablespoons of coconut milk or a tablespoon of cashew paste during the final simmering stage.
Shrimp is a fantastic source of high-quality, lean protein, which is essential for muscle repair, growth, and overall body function.
Gongura leaves are packed with Vitamin C, a powerful antioxidant that helps strengthen the immune system and protect the body against infections.
Sorrel leaves (gongura) are a good plant-based source of iron, which is vital for producing red blood cells and preventing anemia.
The presence of turmeric, ginger, and garlic in the curry provides natural anti-inflammatory compounds that can help reduce inflammation in the body.
Gongura, also known as sorrel leaves, is a leafy green vegetable popular in Andhra Pradesh. It has a distinct and strong sour, tangy flavor, similar to a lemon or tamarind, which is the hallmark of this dish.
Yes, you can use frozen shrimp. Make sure to thaw them completely before marinating. Pat them dry with a paper towel to remove excess moisture for the best texture.
If the curry is excessively sour, you can balance it by adding a small amount of jaggery or sugar. You can also add a little more onion paste or a splash of coconut milk to mellow the tanginess.
Gongura Royyalu can be a healthy dish in moderation. Shrimp is an excellent source of lean protein and selenium. Gongura leaves are rich in Vitamin C, iron, and antioxidants. The healthiness depends on the amount of oil used. It is a nutrient-dense dish.
A single serving of Gongura Royyalu (approximately 260g) contains an estimated 300-350 calories. The exact count can vary based on the amount of oil and the size of the shrimp used.
Leftover Gongura Royyalu can be stored in an airtight container in the refrigerator for up to 2 days. The flavors often become more intense the next day. Reheat gently on the stovetop or in the microwave.