Learn how to make Gongura Prawns recipe. Gongura is also called Ambadi/ Kenaf leaves/ Pitwaa/ Sorrel leaves.
Gongura Prawns also popularly known as Gongura Royyala Kura is a dish from the Andhra, Telangana cuisine. It is a dish which tantalizes the tastebuds with flavors that are sour, salty and spicy all at once and makes you crave for more due to its unique taste. A unique combination of Gongura/ sorrel leaves and prawns, this is a feast for sea food lovers.
It is an amazing dish where the luscious prawns/ shrimp are cooked in a thick, tangy gongura sauce. This dish is generally served dry or with gravy and is a wonderful accompaniment to chapati, naan or rice.
There are many delicious recipes of prawns – Prawns curry, Stir fried prawns, Prawns fry, Prawns pulao, Crispy fried prawns, Prawns pickle, Palak prawns, Zafrani prawns.
GONGURA:
Gongura or Sorrel leaves are mainly prized for its distinctive sour and tangy taste. It is a leafy plant having a distinctive natural sour taste. Gongura comes in two varieties, green or red leaves. The red one is sourer than the green. It is one of the vital ingredients in authentic Andhra cuisine.
It is a very rich source of Iron, vitamins C, folic acid, riboflavin and antioxidants essential for human nutrition. They are rich in calcium, zinc and Vitamin A.
If you like tangy, spicy food then you will sure love gongura and all the recipes related to it. These fresh greens are used in many recipes, the most popular is the Gongura pickle. Other gongura recipes are making Gongura pappu (dal), Gongura mutton, Gongura chicken, Gongura Pulihora (a wonderful rice-based dish). Gongura Prawns and Gongura Mutton are the most popular Non vegetarian dishes.
Now let’s try making this delicious recipe. In this recipe, I added little water to make a little gravy as a side for rice. You can skip water and make it a dry version too. Below is the simple and easy step by step procedure to make Gongura prawns.
STEP BY STEP GONGURA PRAWNS RECIPE INSTRUCTIONS WITH PHOTOS:
Gongura (Sorrel leaves) Paste:
- Wash, clean and completely dry gongura leaves.
- Heat oil in a pan and add slit green chilis and cook for 2 minutes.
3. Now add gongura or sorrel leaves to the pan.
4. Cook for 3-4 minutes. Then turn off the flame and let it cool down.
5. Transfer the ingredients to a blender and grind it to a smooth paste.
Cooking Gongura prawns curry:
- Heat oil in a separate pan. And add chopped onions and cook for 2 minutes until they turn translucent.
2. Add ginger garlic paste and fry for 1 minute till the raw smell goes away.
3. Add prawns (refer notes) to the pan. Then add salt, chili powder, coriander powder, garam masala powder.
4. Mix well and cook for 5 minutes.
5. Add gongura paste, mix well and add ½ cup water.
6. Cook for 5 – 10 minutes till the gravy turns thick and flavors are well absorbed.
7. Serve with rice, roti.
Check out other nonvegetarian recipes:
Prawns Pulao Recipe (Shrimps Pulao)
Stir Fried Fish recipe/ Rohu fish fry/ Health Fish Fry recipe
Fish Curry Recipe Chicken 65 recipe – Foodie Platter
Natukodi Curry/ Country Chicken Recipe
Mutton Curry/ Mutton gravy Recipe
Pressure Cooker Chicken Pulao Recipe
Gongura prawns recipe
Ingredients
- 250 grams Deshelled Prawns refer notes
- 1 medium Onion
- 1 tbsp Ginger garlic paste
- 2 tbsp Oil
- 1 1/2 tbsp Salt
- 1 tbsp Chili powder
- 1/2 tbsp Garam masala
- 1/2 tbsp Coriander powder
- Water
Gongura paste (Sorrel leaves)
- 3 Cups Gongura leaves refer notes
- 2 Green chili
- 1 tbsp Oil
Instructions
Gongura (Sorrel leaves) paste
- Wash, clean and completely dry gongura leaves.
- Heat oil in a pan and add slit green chilis and cook for2 minutes.
- Add gongura or sorrel leaves to the pan.
- Cook for 3-4 minutes. Turn off the flame and let it cooldown (refer notes)
- Transfer the ingredients to a blender and grind it to a smooth paste.
Gongura Prawns curry
- Heat oil in a separate pan. Add chopped onions and cook for 2 minutes until they turn translucent.
- Add ginger garlic paste and fry for 1 minute till the raw smell goes away.
- Add prawns (refer notes) to the pan. Then add salt, chili powder, coriander powder, garam masala powder.
- Mix well and cook for 5 minutes.
- Add gongura paste, mix well and add ½ cup water.
- Cook for 5 minutes till the gravy turns thick and flavors are well absorbed.
- Serve with rice, roti.
Notes
- Use deshelled, deveined fresh prawns. If using frozen prawns let them thaw completely.
- I used large prawns but this recipe tastes good with small or medium prawns.
- You can skip using red chili powder and add only green chilis.
- The green chilis can be increased or decreased according to your spiciness.
- Cook gongura/ sorrel leaves till they change color, refer images in introduction.
- When the sorrel leaves are cooked it becomes very soft and reduces to a very smaller quantity. 3 cups of raw leaves gives 1 cup of cooked paste.
I’d love to know your thoughts about this dish! Please leave a comment down below or share a picture on Instagram with the hashtag #foodieplatter6