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    Home » Recipes » Non Vegetarian

    Published: Sep 27, 2016 · Modified: Oct 1, 2020 by Usha Rao

    Beerakaya Royyala Koora ~ Ridge Gourd Shrimp Fry

    Beerakaya royyala koora is a popular curry from coastal Andhra. It is prepared with both fresh and dried prawns. It is not a common preparation in Telangana and in my family circles, we do not cook non veg curries with vegetables, few vegetables being an exception. The exceptions being tomatoes, green bell peppers, some leafy vegetables, green peas and lima beans. Except tomatoes, rest of the vegetables mentioned above are cooked mostly with mutton.

    Blogging Marathon, Cooking Carnival, Protein Rich Food, Cooking With Protein Rich Ingredients, Cooking With Shrimp, Shrimp Recipes, Seafood, Prawns, Shrimp Curry, Prawn Curry, Shrimp Ridge Gourd Curry, Shrimp Ridge Gourd Fry, Royyala Beerakaya Koora, Prawns Beerakaya Fry, Indian Food, Andhra Food,

    I made this curry couple of weekends ago for lunch. Initially Mr.U was reluctant to eat it and tried his best to talk me out of making this curry. But I was determined to cook it anyway!! This was a nice variation to the shrimp curry/fry I make and even Mr.U seemed to have relished it. I made it spicy hot and please do adjust the spices to taste. I wanted small shrimp for this curry and the only peeled shrimp I could get that day were Key West Pink shrimp. I would have preferred the regular black/brown shrimp but these worked just fine.

    Blogging Marathon, Cooking Carnival, Protein Rich Food, Cooking With Protein Rich Ingredients, Cooking With Shrimp, Shrimp Recipes, Seafood, Prawns, Shrimp Curry, Prawn Curry, Shrimp Ridge Gourd Curry, Shrimp Ridge Gourd Fry, Royyala Beerakaya Koora, Prawns Beerakaya Fry, Indian Food, Andhra Food,

    Total Time: 30 minutes
    Preparation: 10 minutes
    Cooking Time: 20 minutes
    Serves: 2 - 3

    Ingredients:

    • 1 lb Shrimp (I used 51-60 ct Key West Pink Shrimp)
    • 2 Ridge Gourd, peeled and cut into ½” pieces (after peeling and cutting, weighed 450 grams, almost a pound)
    • 4 tablespoon Oil
    • ¼ teaspoon Cumin Seeds
    • 4 Curry Leaves
    • 1 - 1 ½ tablespoon chopped Methi / Fenugreek Leaves (opt.)
    • ¾ cup or ½ - ¾ medium sized chopped Onion
    • 4 small Green Chilies, cut into 3-4 pieces (adjust to taste)
    • 1 ½ - 2 tablespoon Ginger Garlic Paste
    • 1 ½ teaspoon Coriander Powder
    • 2 teaspoon Chili Powder (adjust to taste)
    • 1 - 1 ½ teaspoon Salt (adjust to taste)
    • ¼ teaspoon Turmeric Powder
    • Garam Masala (powder of ⅛ teaspoon Cardamom Seeds, 1 Clove & tiny piece of Cinnamon)
    • Cilantro / Kothmir Leaves for garnish

    Preparation:

    • I bought frozen peeled and deveined shrimp. Thaw the shrimp by running it under room temperature water or leave it in water for 5-10 minutes until completely thawed. Remove from water and squeeze to remove any excess water. Keep aside.
    • Peel and cut ridge gourd into ½” pieces. I cut each gourd into 4 pieces lengthwise and then diced to ½” pieces.
    • Heat oil in a nonstick pan. When oil is hot, add cumin, methi leaves, curry leaves and saute until methi leaves are well fried in oil. Raw methi is bitter and it is crucial to fry/saute the methi well.
    • Add green chilies, onions and saute until light yellow.
    • Add ginger garlic and saute until raw smell is gone.
    • Add coriander powder, chili powder, salt, turmeric and mix well.
    • Add shrimp and stir until spices coat the shrimp.
    • Add ridge gourd and stir again until gourd is well mixed and spices are coated.
    • Cover and cook for 4-5 minutes until both shrimp and gourd are almost cooked. Stir in between. Both shrimp and ridge gourd will release lot of moisture.
    • Remove the cover and continue cooking until all the moisture is evaporated. This will take at least 5 minutes and reduce the flame if necessary.
    • Once the juices are evaporates, reduce the flame to medium, add garam masala and continue to fry.
    • After adding garam masala, taste and adjust chili powder and salt to taste.
    • Fry until shrimp and ridge gourd are well fried and light brown in color. Turn off the heat and garnish with cilantro.
    • Serve with rice or roti (Indian flatbread).

    Note:

    • I used 2 ridge gourd and felt I could have used one more. I could not taste ridge gourd in the curry. But if one prefers more shrimp and less vegetable in the curry, then use 2 ridge gourds.

    This day in 2014: Xalapa - Enfrijoladas
    This day in 2015: Pesaru Pappu Charu ~ Pappy Khut without Lime Juice

    Check out the Blogging Marathon page for the other Blogging Marathoners doing BM# 68

    [inlinkz_linkup id=648424 mode=1]

    « Shrimp Dum Biriyani
    Methi Chili Garlic Shrimp »

    Reader Interactions

    Comments

    1. cookingwithsapana says

      November 03, 2016 at 5:22 am

      You have made an exotic curry with veg and non veg combo. Looks very nice.

      Reply
    2. PRADNYA says

      November 01, 2016 at 2:25 am

      yumm yumm..i love shrimps , my mom made dried shrimps with cluster beans and they tasted fabulous...this comes close

      Reply
    3. themadscientistskitchen says

      October 29, 2016 at 12:49 pm

      You make the veggies with prawns and I will eat, but since that is not possible thinking of what can the substitute for prawns.

      Reply
      • MySpicyKitchen says

        October 30, 2016 at 4:21 am

        All I can think of is mini soya chunks, Archana

        Reply
    4. Sandhya Ramakrishnan says

      October 26, 2016 at 8:19 am

      Lovely recipe and clicks! I have the similar bowl like you have used 🙂

      Reply
    5. Srivalli Jetti says

      October 14, 2016 at 4:31 am

      Never make prawns with a veggie..those bowls are fantastic and clicks are stunning..I didn't even think those are prawns..:)

      Reply
    6. Sowmya:) says

      October 13, 2016 at 9:52 am

      I am totally in love with your pics! Looks delightful

      Reply
    7. Ritu Tangri says

      October 04, 2016 at 2:23 am

      Love the whole setup. pics look great!!

      Reply
    8. Pavani says

      October 03, 2016 at 6:42 pm

      That is a great way to add protein to a veggie dish. Looks great.

      Reply
    9. srividhya says

      October 02, 2016 at 3:05 pm

      love your white and white pics. 🙂

      Reply
    10. Suma Gandlur says

      October 01, 2016 at 4:48 pm

      Beautiful setting that brings out the vibrant color of the dish.

      Reply
    11. Priya Suresh says

      September 29, 2016 at 12:38 am

      Slurp slurp, my mouth is just watering here, just need a bowl of rice to enjoy this dish without any guilt. Lovely treat for sea food lovers like me.

      Reply
    12. Kalyani says

      September 28, 2016 at 4:19 am

      Loved the styling of the B/w background and the vibrant curry ; m sure it's a treat for sea food lovers

      Reply
    13. Vaishali Sabnani says

      September 28, 2016 at 2:04 am

      I like the way you have chosen that napkin..the print on it is the shape of the shrimp..wow..looks cool.

      Reply
    14. Gayathri Kumar says

      September 28, 2016 at 1:48 am

      As usual, awesome snaps..

      Reply

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    Hi, I am Usha! Welcome to my space. I am the content creator and photographer here. I love cooking and all the recipes on the site are tried and tested in my kitchen.

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