Nellore-Style Prawn Iguru, How to make Royyala Iguru

There are some dishes that instantly transport you to another time, another version of yourself. For me, this Nellore-style Prawn Iguru will forever taste like our Pondicherry vacations.

Every summer, in that little coastal town where the breeze carried the smell of salt and sunshine, Royyala/Prawn Iguru was one of my comfort. While the waves crashed outside, the kitchen would fill with the aroma of onions turning golden, curry leaves dancing in hot oil, and prawns curling softly into the masala. It was the kind of dish that made everyone sit a little closer to the table… even before the rice was ready.

What I loved most—and still do—is how simple this iguru is. No fuss, no elaborate steps. Just fresh prawns, a bold Nellore masala, and that tiny splash of coconut milk in the end that gives the curry its soft, coastal warmth without making it heavy. It’s thick, spicy, glossy, and full of character—just like the meals served in homes along the Andhra shoreline.

Whenever I make it today, the first spoonful always takes me right back to those Pondicherry evenings… sun-tired, happy, hungry, and surrounded by family. And that, to me, is the real beauty of food—it remembers what we forget.

Come, let’s make this bowl of coastal nostalgia together.

Bite of History – Nellore-Style Royyala Iguru

Iguru is one of the oldest and most beloved cooking styles from Coastal Andhra, especially in the Nellore and Ongole regions. The word “iguru” simply refers to a thick, reduced masala, where the gravy clings to the protein instead of flowing like a curry. Long before coconut milk became common in coastal dishes, Nellore homes relied on slow cooking, sun-dried spices, and freshly caught seafood to bring depth to their meals.

What makes Nellore Prawn Iguru unique is its balance—hot red chilli powder from the region, earthy coriander, and a slow-fried onion base that gives the dish its natural thickness. The splash of coconut milk added at the end was traditionally used only on special days, to soften the heat without hiding the bold flavors.

It’s the kind of recipe passed quietly from kitchen to kitchen, changing only slightly with each generation, but always carrying the same coastal warmth. A dish born from simplicity, perfected by fisherfolk, and still cherished in every Andhra seafood-loving home.

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Ingredient Roles in Nellore-Style Shrimp Iguru

Ingredient	Role in the Dish
Prawns	Main protein; absorbs spices quickly and stays tender in iguru style.
Onions	Slow-fried to form the natural thickness of iguru; replaces coconut-heavy gravy.
Ginger–Garlic Paste	Adds depth, cuts seafood smell, and builds flavor.
Curry Leaves	Key coastal aroma; flavors the oil and the entire dish.
Turmeric Powder	Gives color, earthiness, and naturally purifies seafood.
Red Chilli Powder	The main source of heat and vibrant color in Nellore-style cooking.
Coriander Powder	Balances spice, adds warmth, and rounds out the masala.
Garam Masala	A light finishing spice for aroma without overpowering coastal flavors.
Thick Coconut Milk	Softens the heat, adds shine, and gives the signature coastal finish without turning it into a curry.
Fresh Coriander	Brightens and lifts the dish at the end.
Oil	Medium for roasting spices and slow-frying onions for the iguru texture.
Salt	Enhances flavor and helps prawns release their natural juices.

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Nellore-Style Prawn Iguru, How to make Royyala Iguru

Recipe by Sandhya Riyaz

5.0 from 1 vote

Course: Main CourseCuisine: Coastal Andhra / NelloreDifficulty: Easy

Servings

servings

Prep time

minutes

Cooking time

minutes

A spicy, thick Coastal Nellore Prawn Iguru where marinated small prawns are cooked in slow-fried onions, coastal spices, and finished with a touch of thick coconut milk for a glossy, traditional flavor.

Ingredients to make Royyala Iguru

To Marinate
500 grams 500 Small Prawns (cleaned and deveined), 2 to 2.5 cups
¼ teaspoon, ¼ Turmeric
2 teaspoon, 2 Red chilli powder
Salt to taste
1½ teaspoon, 1½ Coriander powder
½ teaspoon, ½ Garam masala
For the Iguru Masala
2 nos. 2 Onion, medium, thin slices
3 tablespoon, 3 Oil
1 tablespoon, 1 Ginger–garlic paste
a sprig, a Curry leaves
Salt, to taste
3 tablespoon, 3 Grated coconut
½ cup, ½ Water (to grind coconut)
Fresh coriander, for garnish

Directions to make Prawn Iguru

Marinate the prawns
Mix prawns with turmeric, chili powder, coriander powder and salt. Let them rest for 10–15 minutes.
Prepare Coconut Milk
Blend fresh grated coconut with warm water, strain through a fine sieve or cloth, and collect the thick coconut milk.
Make the base masala
Heat oil in a pan or kadai.
Add curry leaves and onions. Sauté until golden.
Add ginger–garlic paste; fry until raw smell goes away.
Add prawns
Add the marinated prawns and mix well into the thick masala.
Prawns cook quickly—about 4 minutes.
Make it Iguru-style
Add only ¼ cup water to create a semi-thick gravy.
Simmer on low heat for 5 minutes until the masala coats the prawns.
Add Coconut Milk
Once the prawns are cooked and the iguru has thickened, reduce the flame to low and add 3- 4 tablespoons of thick coconut milk. Stir gently and let it simmer for 1 minute without boiling.
Finish
Garnish with chopped coriander, and switch off.

Notes

1 cup = 250 ml

Directions to make prawn iguru with step by step images

Marinate the prawns
Mix prawns with turmeric, chili powder, coriander powder and salt. Let them rest for 10–15 minutes.
Prepare Coconut Milk
Blend fresh grated coconut with warm water, strain through a fine sieve or cloth, and collect the thick coconut milk.
Make the base masala
Heat oil in a pan or kadai.
Add curry leaves and onions. Sauté until golden.
Add ginger–garlic paste; fry until raw smell goes away.
Add Prawns
Add the marinated prawns into the roasted masala, mix well, pour in ¼ cup water, and simmer on low for 5 minutes until the prawns cook through and the masala thickly coats them in true iguru style.
Add coconut milk
Reduce the flame and finish with 3–4 tablespoons of thick coconut milk, stirring gently for 1 minute without boiling.
Finish
Garnish with chopped coriander, and switch off.

Pro Tips to make perfect and tasty Prawn Iguru

Use small prawns for the best texture — they absorb masala quickly and stay tender.
Fry onions slowly until deep golden; this is what gives iguru its natural thickness.
Don’t drown it in coconut milk — just 2–3 tbsp at the end keeps it authentically Nellore.
Simmer on low heat after adding coconut milk to prevent splitting.
Use fresh curry leaves — dried leaves won’t give the same coastal aroma.
Add water gradually; iguru should be thick, not runny like curry.
Don’t overcook prawns — they need only 4–5 minutes before they turn rubbery.
Use Andhra red chilli powder for the true coastal heat and deep color.
A few drops of ghee at the end enhance flavor (optional but heavenly with rice).

Serving Suggestions

Steamed white rice – the classic Nellore pairing.
Ragi Sangati / Bajra Sangati – true coastal Andhra comfort food.
Ghee Rice or Jeera Rice – softens the spice and feels festive.
Neer dosa or soft dosa – soaks up the thick iguru masala beautifully.
Chapathi or phulka – for a lighter meal without rice.
Side ideas: simple onion salad, lemon wedge, and crisp pappadam.

FAQs – Prawn Iguru

1. What is Nellore-style Prawn Iguru and how is it different from regular prawn curry?

Nellore-style Prawn Iguru is a thick, coastal Andhra prawn masala where the gravy clings to the prawns. Unlike regular prawn curry, iguru uses minimal water, slow-fried onions, and just a splash of coconut milk for shine.

2. Can I make Coastal Royyala Iguru without coconut milk?

Yes! Traditional Nellore iguru is often made without coconut milk, relying only on onions for thickness. Coconut milk is added lightly at the end in some coastal homes for a softer finish.

3. How do I prevent prawns from turning rubbery in Prawn Iguru?

Cook prawns on medium or low heat and limit cooking time to 4–6 minutes. Overcooking makes prawns chewy, especially in thick iguru-style gravies.

4. What type of prawns work best for authentic Coastal Nellore Prawn Iguru?

Small to medium prawns (fresh or frozen) work best. They hold the masala well and cook evenly, giving the iguru its iconic texture and flavor.

5. How to pair Nellore-style Royyala Iguru with rice for a traditional Andhra coastal meal?

Serve iguru with hot white rice, ragi sangati, or ghee rice, along with ghee, pappadam, and onion salad — a classic Andhra coastal combination.

6. Can I make prawn iguru ahead of time for meal prep?

Yes, but store the prawns and masala separately if prepping a day ahead. Prawns turn rubbery if reheated too long, so reheat gently before serving.

7. Is Coastal Nellore Prawn Iguru spicy? How can I adjust the spice level?

Traditionally, yes — it uses Andhra red chilli powder. For a milder version, reduce the chilli powder, use Kashmiri chilli, or add 1 extra tbsp coconut milk.

8. Can I cook Nellore-style Prawn Iguru without tomatoes?

Yes. Replace tomatoes with 1–2 tsp tamarind pulp for a traditional tangy version that many coastal families prefer.