Name: Iggaru Royya (Spicy shrimp with cumin and peppercorns)
Yield: Serves 4
Cuisine: Indian
Ingredients: 2 red onions, chopped; 4 dried red chiles, stemmed; 24 to 30 small shrimp; 10 to 12 whole black peppercorns; 1 cup (120 grams) grated fresh coconut (or frozen unsweetened coconut); 1 teaspoon cumin seeds; ½ teaspoon fenugreek seeds; 2 tablespoons chopped fresh cilantro; 2 tomatoes, chopped; 1 teaspoon table salt; 10 to 12 fresh curry leaves; 5 tablespoons vegetable oil; 1 tablespoon fresh ginger paste; 1 tablespoon fresh garlic paste

Preparation info

Serves
4

Difficulty
Easy

Appears in

How to Cook Indian

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

Peel and devein the shrimp. Wash thoroughly under running water. Drain in a colander for 15 minutes, then pat dry with a kitchen towel.
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