Iggaru Royya

Spicy shrimp with cumin and peppercorns

Preparation info
  • Serves

    4

    • Difficulty

      Easy

Appears in

By Sanjeev Kapoor

Published 2011

  • About

This dish has a very thick sauce, but if you want to serve it with rice, add a little water to make the curry a little thinner.

Ingredients

  • 24 to 30 small shrimp
  • 5 tablespoons vegetable oil
  • 1 cup (

Method

  1. Peel and devein the shrimp. Wash thoroughly under running water. Drain in a colander for 15 minutes, then pat dry with a kitchen towel.
  2. Place a medium nonstick sauté pan over medium heat and add 2 tablespoons of the oil. When small bubbles appear at the bottom of the p