Iggaru roya is south Indian shrimp curry. Spicy and flavored it is perfectly combined with boiled long-grain basmati rice or wheat tortillas.
List of required products:
- 24-36 large raw shrimps;
- 2 large tomatoes;
- 2 small onions;
- 3 cm of fresh ginger root;
- 8 cloves of garlic;
- 1-4 red chili peppers;
- 1 small bunch of cilantro;
- half a small coconut;
- 100 ml of vegetable oil;
- 1 tsp. seed of zira;
- 5 tsp. fenugreek seeds;
- 1 tsp. a mixture of black and sweet peppercorns;
- pinch of sugar;
- long grain rice for serving.
Begin to cook
- Clear the shrimps from the shells, leaving the tails if desired.Cut the back in the center, remove the dark intestinal vein. Dry the shrimps with paper towels.
- Peel the onions, garlic and ginger.Cut the onions into small cubes. Grate ginger and garlic. In chili, remove the seeds and septa, cut the pulp into thin half-rings. Cut tomatoes into small cubes.
- Coconut is released from brown peel. It can be done with a knife for cleaning vegetables. Grate the nut pulp on a large grater.Dry the coconut chips in a dry frying pan until it becomes golden brown.
- Heat a third of the oil in a saucepan, fry the seeds of zira, fenugreek and bell pepper for 30 seconds. Add a little salt, grind in a mortar until uniform condition.
- In a large frying pan heat the remaining oil, fry the onions until they become transparent. For 3 minutes usually. Add chili, grated ginger and garlic, cook for 2 minutes. Add the tomatoes, sugar, salt and spices from the mortar, cook for 3 minutes more.
- Put the shrimps in the pan and fry, stirring until they are ready, about 3 minutes. Put the shrimps in sauce over the plates, sprinkle with coconut shavings and coriander leaves. Serve immediately, with rice.