Gongura Prawns Curry is a tangy and spicy seafood dish originating from Andhra Pradesh, India. It’s made with prawns, gongura leaves (also known as sorrel leaves), and a blend of aromatic spices. Gongura leaves add a unique sourness and depth of flavor to the curry, making it a popular choice among seafood lovers.
Gongura, also known as sorrel leaves, is the star ingredient that lends this curry its unique character. These leafy greens, with their distinct sourness and slightly bitter notes, add a refreshing complexity to the otherwise rich and spicy seafood dish. The prawns, cooked to tender perfection, absorb the flavors of the gravy, creating a symphony of tastes in every bite.
Traditionally, Gongura Prawns Curry is prepared with a simple yet potent blend of spices. Onions, tomatoes, ginger, garlic, and chilies form the base, while turmeric, coriander, and cumin add layers of warmth. The gongura leaves are then blended into a coarse paste and stirred into the simmering gravy, infusing it with their signature tanginess.
How to make Gongura Prawns Curry:
1. Pluck and clean sorrel leaves under water and put them in a bowl. Cut them into small pieces and keep them aside.
2. In a mixing bowl put cleaned prawns and sprinkle turmeric powder and salt. Mix well.
3. Heat 4-5 tbsp. oil in a pan and put prawns and cook on medium to high flame as water oozes out.
4. While prawns are being cooked, put another pan and add 2-3 tbsp. Oil. Put sorrel leaves, a pinch of turmeric powder and a little salt.
5. Mix and cook on medium flame with lid covered till we get a soft mushy texture. Off the flame and keep aside.
6. By this time all the water gets evaporated from the prawns and left dry and fried. Transfer them to another plate and keep them aside.
7. Add a little more oil to the pan and put sliced onions, green chilies, ginger garlic paste and curry leaves.
8. Put cooked prawns, red chilli powder and add 1 glass of water and mix.
9. Add the sorrel paste and mix well. Place the lid and cook for 2-5 more minutes.
10. Open the lid and sprinkle a little salt (adjust as per your taste), garam masala powder and garnish with coriander leaves. Serve Sorrel Leaves Prawns Curry hot.
Watch the Sorrel Leaves Prawns Curry video on YouTube.
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Gongura Prawns Curry | Sorrel Leaves Prawns Curry
Gongura Prawns Curry is a tangy and spicy seafood dish originating from Andhra Pradesh, India. It’s made with prawns, gongura leaves (also known as sorrel leaves), and a blend of aromatic spices.
Ingredients
- Prawns – 500 gms.
- Sorrel leaves – 2 large bunches 1 big bowl
- Turmeric powder – ½ tbsp.
- Salt – 1 tbsp.
- Oil – 8 tbsp.
- Onions – 1 bowl
- Green chillies – 5 No.
- Ginger garlic paste – 1 tbsp.
- Curry leaves – 2 tbsp.
- Red chilli powder – 1 tbsp.
- Ginger garlic paste – 1 tbsp.
- Garam masala powder – 1 tbps.
- Coriander leaves – 2 tbsp.
Instructions
- Gather and wash sorrel leaves, then transfer them to a dish under running water. Chop them into little bits and set them aside.
- Place the cleaned prawns in a mixing dish and add salt and turmeric powder. Blend thoroughly.
- Add 4-5 tablespoons of oil to a pan, add the prawns, and cook over medium to high heat until the water runs out.
- Put two to three tablespoons of oil to another pan while the prawns are cooking. Add a small amount of salt, sorrel leaves, and a tiny bit of turmeric powder.
- Combine and simmer over medium heat with a lid on until the texture is soft and mushy. Turn off the hob and set aside.
- At this point, the prawns have lost all of their water and are left dry and fried. Move them to an other dish and set it aside.
- In the pan, add a little more oil, then add the curry leaves, ginger-garlic paste, green chilies, and sliced onions.
- Add one glass of water, cooked prawns, and red chilli powder, and stir.
- Stir in sorrel paste thoroughly. Cook for a further two to five minutes with the lid on.
- Lift the top, add a small amount of salt (to taste), add some garam masala powder, and add some coriander leaves as garnish. Serve the hot gongura royya kura.
Recipe Video
Tips to make a perfect gongura prawns curry:
Freshness is key:
- Gongura leaves: Choose vibrant green leaves, free from browning or wilting. Rinse them thoroughly to remove any grit.
- Prawns: Opt for fresh, plump prawns with a translucent sheen. Avoid discolored or fishy-smelling ones. Deveining them is optional, but improves the texture.
Spice up your life:
- Masala: Homemade masala using roasted coriander seeds, cloves, cumin, and red chili peppers adds an authentic touch. Pre-made masalas work too, choose a brand known for quality.
- Spice blend: Don’t shy away from experimenting! Ginger, garlic, turmeric, and garam masala all play well with gongura’s tangy notes. Adjust chili powder for desired heat level.
Cooking with care:
- Tempering: Heat mustard seeds and curry leaves in oil until they crackle. This infuses the oil with aromatics, setting the stage for the curry’s flavor.
- Prawns first: Sauté the prawns briefly on high heat to retain their juicy texture. Overcooking toughens them.
- Gongura glory: Add the washed gongura leaves after the prawns are cooked. Simmering for a few minutes releases their tangy goodness without overcooking.
Finishing touches:
- Coconut milk (optional): For a richer curry, add a splash of coconut milk after the gongura simmers. It balances the tanginess and adds a creamy depth.
- Seasoning: Adjust salt and lime juice to taste just before serving. Garnish with chopped cilantro for a fresh pop of color and flavor.
Bonus tips:
- Serve your gongura prawns curry with fluffy rice or soft roti for a comforting meal.
- Don’t be afraid to adjust the spice level to your preference. Start mild and gradually add chili powder if you like it hot.
- Leftovers taste even better the next day! The flavors meld beautifully overnight.
FAQ:
Q1: What is Gongura Prawns Curry?
A1: Gongura Prawns Curry is a delicious and flavorful South Indian dish that combines prawns (shrimp) with gongura leaves, also known as sorrel leaves. The dish is known for its tangy and spicy taste, thanks to the unique flavor of gongura leaves.
Q2: How do you prepare Sorrel Leaves Prawns Curry?
A2: To prepare Sorrel Leaves Prawns Curry, you typically start by cleaning and marinating the prawns with spices. Then, a paste is made using gongura leaves, green chilies, and other ingredients, which is added to the prawns. The mixture is cooked until the prawns are tender and infused with the flavors of gongura leaves.
Q3: Where can I find Gongura leaves?
A3: Gongura leaves are available in many Indian grocery stores, especially those that specialize in South Indian ingredients. You can also find them in some farmer’s markets or you may consider growing them in your garden if you have suitable conditions.
Q4: Can I use frozen prawns for Sorrel Leaves Prawns Curry?
A4: Yes, you can use frozen prawns for Sorrel Leaves Prawns Curry. Make sure to thaw them properly before marinating and cooking. Fresh prawns are also a good option if available.
Q5: What spices are commonly used in Gongura Prawns Curry?
A5: The spices used in Gongura Prawns Curry may include red chili powder, turmeric powder, coriander powder, cumin powder, and mustard seeds. Additionally, garlic and ginger are often used for flavor, and tamarind or lemon juice adds the characteristic tanginess.
Q6: Can I make Sorrel Leaves Prawns Curry without sorrel leaves?
A6: While the unique flavor of sorrel leaves is a key characteristic of this dish, you can try substituting with other tangy greens like spinach or mustard greens if sorrel leaves are unavailable.
Q7: Is Gongura Prawns Curry spicy?
A7: Yes, Gongura Prawns Curry is known for its spicy flavor. The level of spiciness can be adjusted based on personal preferences by controlling the amount of green chilies or red chili powder used.
Q8: What are some common accompaniments for Gongura Prawns Curry?
A8: Gongura Prawns Curry is often served with steamed rice or Indian bread such as chapati or naan. A side of yogurt or raita can help balance the spiciness of the dish.
Q9: Can I make Sorrel Leaves Prawns Curry ahead of time?
A9: Yes, you can prepare Sorrel Leaves Prawns Curry ahead of time and refrigerate it. The flavors often develop and intensify over time, making it a great dish to prepare in advance.
Q10: Can I freeze Gongura Prawns Curry?
A10: Yes, you can freeze Gongura Prawns Curry. Store it in an airtight container, and it should be good for a few weeks. Thaw and reheat it properly before serving.
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