Gongura Prawns, How to make Gongura Royyalu

Tangy, spicy, and irresistibly bold, Gongura Prawns/ Gongura Royyau balance the tender juiciness of prawns with the earthy sourness of gongura leaves for a rich, rustic Andhra-style curry. If there’s one dish that defines the coastal tang of Andhra cuisine, it’s Gongura Prawns. The sour bite of gongura leaves paired with the sweet succulence of prawns creates a flavor marriage unlike any other. Growing up, gongura was a staple on our table — from pachadi to dal, its earthy tang would instantly perk up a meal. Pairing it with seafood takes that comfort to the next level.

This recipe brings out the best of both worlds: prawns lightly marinated in spices, half-cooked for flavor, then simmered in a gongura gravy that’s ground fresh with onion, tomato, garlic, and green chilies. The result? A glossy, tangy, spicy curry that begs to be mixed with hot rice and ghee. It’s rustic, soulful, and unmistakably Andhra.

Bite of History – Gongura Prawns

Gongura, also known as sorrel or roselle leaves, has been a cornerstone of Andhra cuisine for centuries, prized for its sharp, sour flavor and cooling properties in the tropical climate. Historically, households grew gongura in backyard patches, ensuring a year-round supply of these tangy greens. From royal kitchens to farmer’s meals, gongura has found its way into countless dishes — the most famous being gongura pachadi and gongura mutton.

Pairing it with prawns is a tradition that likely grew along the Godavari and Krishna coastal belts, where fresh catch from the rivers and sea met the backyard harvest of gongura. The combination is not just about taste — it’s a reflection of Andhra’s food heritage, where land and sea come together in one pot.

Jump to Recipe

Ingredient Roles in Gongura Prawns

Ingredient	Role in the Dish
Prawns	Provide sweetness, juiciness, and meaty bite that balances gongura’s sourness.
Gongura leaves	The star ingredient, adding earthy tang and signature Andhra flavor.
Onion	Adds body, mild sweetness, and balances the sharpness of gongura.
Tomato	Enhances tang and gives smooth texture to the gravy.
Green chilies	Lends fresh heat and aroma to complement the sour notes.
Garlic	Brings depth, pungency, and savory undertones.
Dry red chilies	Infuse smoky spice during tempering.
Curry leaves	Add fragrance and earthy citrus-like flavor.
Turmeric powder	Provides earthy warmth and natural color.
Red chili powder	Deepens spice levels and adds vibrancy.
Coriander powder	Gives a nutty, mellow spice to balance chili heat.
Ginger garlic paste	Creates a rich base, balancing spice and enhancing aroma
Oil/Ghee	Medium for frying and carrying all flavors together.
Salt	Enhances natural taste of prawns and greens.

You May Also Like these Recipes:

Gongura Prawns, How to make Gongura Royyalu

Recipe by Sandhya Riyaz

0.0 from 0 votes

Course: Main CourseCuisine: Andhra, South IndianDifficulty: Easy

Servings

servings

Prep time

minutes

Cooking time

minutes

Tangy, spicy, and irresistibly bold, Gongura Prawns/ Gongura Royyau balance the tender juiciness of prawns with the earthy sourness of gongura leaves for a rich, rustic Andhra-style curry.

Ingredients for Gongura Prawns

3 cups, 3 Gongura leaves tightly packed (red-stem variety preferred)
1 nos. 1 Onion (chopped)
1 nos. 1 Tomato (medium, chopped)
3–4, nos. 3–4, Green chilies (slit)
5-6 cloves, 5-6 Garlic
1 tablespoon, 1 Ginger-garlic paste
2 nos. 2 Dry red chilies
1 sprig, 1 Curry leaves
For Marination
15 nos. 15 Prawns (500 g, Medium sized, cleaned and deveined)
¼ teaspoon, ¼ Turmeric powder
1- 2 teaspoon, 1- 2 Red chili powder (adjust to spice level)
1 teaspoon, 1 Coriander powder
Salt, to taste
3 tablespoon, 3 Oil

Directions to make Gongura Royyalu

Marinate the Prawns
Clean and devein prawns.
Add turmeric, red chili powder, coriander powder, salt, and a drizzle of oil.
Mix well and set aside.
Prepare Gongura Masala Base
In a pot, add gongura leaves, onion, tomato, green chilies, and garlic.
Sauté until wilted and softened.
Grind into a smooth, tangy paste.
Tempering the Aromatics
Heat oil in a kadai. Add dry red chili, curry leaves, and chopped onions.
Fry until golden, then add ginger-garlic paste. Saute well.
Half-Cook the Prawns
Add the marinated prawns into the tempering.
Fry just 2 minutes until they curl slightly.
Simmer with Gongura Gravy
Pour the ground gongura paste into the prawn mix.
Add a little water for desired consistency.
Simmer 4 to 5 minutes until prawns soak up the tangy masala.

Notes

1 cup = 250 ml

Directions to make GONGURA PRAWNS WITH STEP BY STEP IMAGES

Marinate the Prawns
Clean and devein prawns. Add turmeric, red chili powder, coriander powder, salt, and a drizzle of oil.
Mix well and set aside.
Prepare Gongura Masala Base
In a pot, add gongura leaves, onion, tomato, green chilies, and garlic.
Sauté until wilted and softened.
Grind into a smooth, tangy paste.
Tempering the Aromatics
Heat oil in a kadai. Add dry red chili, curry leaves, and chopped onions.
Fry until golden, then add ginger-garlic paste. Saute well.
Half-Cook the Prawns
Add the marinated prawns into the tempering. Fry just 2 minutes until they curl slightly.
Simmer with Gongura Gravy
Pour the ground gongura paste into the prawn mix. Add a little water for desired consistency.
Simmer 4 – 5 minutes until prawns soak up the tangy masala.

Tangy Andhra-style gongura prawns curry made with shrimp and sorrel leaves, served with rice. — Gongura Prawns by Sandhya Riyaz

Pro Tips to make perfect and tasty Gongura Royyalu

Use red-stem gongura for the most authentic sourness; green-stem is milder and may need an extra tomato for tang.
Half-cook prawns first — frying them briefly after marination keeps them juicy and prevents them from turning rubbery in the gravy.
Don’t overcook gongura paste — simmer just until oil separates; too much boiling dulls its tangy flavor.
Balance the heat — adjust chili levels depending on the sourness of your gongura batch (fresh leaves vary in intensity).
Oil matters — use gingelly oil (nalla ennai) for the best Andhra-style flavor.

Serving Suggestions for Sorrel Leaves Prawns

Serve hot with steamed rice and a drizzle of ghee for the most traditional Andhra pairing.
Works beautifully with millets like foxtail or little millet rice if you want a rustic, wholesome twist.
Can be paired with a simple pappu (dal) or rasam to round out a festive Andhra-style meal.

Authentic gongura royyalu curry with prawns and red-stem sorrel leaves in spicy Andhra gravy.

FAQs – Gongura Royyalu

Q: Can I make gongura prawns without onion and tomato?

Yes, a more rustic village-style version uses just gongura leaves, green chilies, garlic, and prawns. It’s sharper in taste and highlights the sourness.

Q: What is the difference between red-stem and green-stem gongura for prawns curry?

Red-stem gongura has a stronger sour flavor, making it ideal for seafood dishes. Green-stem gongura is milder, so you may need to add tamarind or extra tomato to balance the flavors.

Q: Can gongura prawns/ shrimp be made with frozen prawns/ shrimp?

Yes, thaw frozen prawns completely, pat dry, and marinate before cooking. Fresh prawns taste better, but frozen ones work fine if handled properly.

Q: What are the best side dishes to serve with gongura prawns/ shrimp and rice?

Cabbage poriyal, Andhra-style vankaya fry (eggplant fry), or a simple moong dal pappu pair beautifully with gongura prawns for a balanced Andhra meal.

Q: How long can I store gongura prawns/shrimp?

It keeps well in the refrigerator for up to 2 days. Reheat gently, as prawns can turn rubbery if overheated.