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    Home » By Category » Curries & Fries » Non Vegetarian

    Published: Oct 3, 2015 · Modified: Oct 1, 2020 by Usha Rao

    Shrimp Curry ~ Royyala Koora without Tomato

    After a nonstop mega blogging marathon (bm) last month, I am back for another edition of bm. This is our regular marathon where we blog for three consecutive days every week of the month. For regular marathons I usually blog two weeks a month and this is my first week of BM # 57. I have some unposted recipes from last month’s BM and chose dry or gravy curries as my theme.

    Prawn Curry, Prawn Kura, Royyala Koora, No Tomato Curry,

    Shrimp curry is my go to recipe when I have guests at home. It is one of the easiest non-veg curries to cook. Here in the US, we get peeled fresh or frozen shrimp and it makes cooking very easy. I usually stock up from frozen shrimp for emergencies. I already have two versions of shrimp curries here & here. In both the versions I posted earlier, it was with tomatoes. Today’s recipe is no tomato curry. I made today’s shrimp curry for my Telugu meal that I prepared for last month’s Buffet on Table. I made the no tomato curry as that is how it used to be cooked years & years ago when we were growing up.

    Telangana Thali 1, Blogging Marathon, Buffet On Table, Telugu Meal, Telugu Thali, Telangana Food, Telangana Cuisine, Indian Food, South Indian Food,

    Total Time: 30 minutes
    Preparation: 5 - 10 minutes
    Cooking Time: 20 minutes
    Serves: 2 - 3

    Ingredients:

    • 1 lb Shrimp (I used 40 - 50 ct. shrimp)
    • 2 - 4 tbsp. Oil. I used 4
    • 2 Cardamoms (opt.)
    • 1 - 2 Cloves (opt.)
    • 2 - 4 Curry Leaves (opt. I did not use)
    • 1 extra large Onion or 1 ½ cups chopped Onion
    • 1 ½ tbsp. Ginger Garlic Paste
    • 4 small green Chilies, slit and cut into two
    • 1 tbsp. Coriander Powder
    • ½ tbsp. Chili Powder
    • ¼ tsp. Turmeric Powder
    • ¾ - 1 tsp. Salt (adjust to taste)
    • ¼ tsp. Garam Masala (Powder of 1 Cardamoms + 1 Clove + small piece of Cinnamon)
    • ¼ - ⅓ cup Yogurt, lightly beaten
    • Cilantro to garnish

    Preparation:

    • I bought peeled and tail-on frozen shrimp. Thaw shrimp and remove the tail. I usually take frozen shrimp in a bowl, pour warm water over it and let stand for 5 minutes or until shrimp is easy to handle. Then I remove the tail.
    • Wash the shrimp and leave it in room temperature water until ready to use.
    • Heat oil in a pan, add cardamom, cloves and curry leaves, if using. When cardamoms are lightly roasted in oil, add onions.
    • Saute onions until light brown.
    • Add ginger garlic paste, green chilies and saute for a minute or two until ginger garlic is no longer raw and chilies change color.
    • Add coriander powder, chili powder, salt, turmeric powder, garam masala and stir until spices are well blended.
    • Reduce the flame to low or even turn off the flame, add yogurt and stir immediately until it blends into the onion mixture.
    • Turn the heat onto medium high - high, cook stirring constantly until oil begins to separate. Reduce the heat to low.
    • Remove shrimp from water, squeeze out as much water as possible, add it to onion yogurt mixture. Increase the heat to high and stir for a minute until shrimp is coated with the spices.
    • Cover and cook for 3 - 5 minutes until shrimp curl up and is just cooked.
    • Remove the lid, continue cooking on medium - medium high flame until curry is dry. This would take about 4 - 7 minutes.
    • Stirring occasionally cook for another 3 - 4 minutes or until the curry is done.
    • Garnish with cilantro and serve with rice.

    Check out the Blogging Marathon page for the other Blogging Marathoners doing BM# 57

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    1. Praba Bubesh says

      October 20, 2015 at 2:26 pm

      can't take my eyes off..shrimp curry looks too catchy..

      Reply
    2. Mireille Roc (@ChefMireille) says

      October 07, 2015 at 7:48 am

      the way the shrimp gets coated = cant tell it is shrimp but that must make them so delicious in this. I am a seafood fanatic and would love to try this!

      Reply
    3. Sneha datar says

      October 07, 2015 at 5:33 am

      Love this shrimp royyala koora , looks awesome.

      Reply
    4. Pavani says

      October 06, 2015 at 8:27 pm

      Shrimp curry looks easy to make and very flavorful.

      Reply
    5. Priya says

      October 04, 2015 at 4:23 pm

      Excellent side dish to enjoy thoroughly with a bowl of rice and dal.. droolworthy dish again.

      Reply
    6. Sandhya Ramakrishnan says

      October 03, 2015 at 9:05 pm

      The thaali looks amazing and I would have never guesses this was shrimp. Love the masala recipe.

      Reply
    7. cookingwithsapana says

      October 03, 2015 at 2:35 pm

      I would have never guessed that it was Shrimp.The curry looks very flavorful and delicious.

      Reply
    8. Sowmya:) says

      October 03, 2015 at 11:43 am

      Your dish looks vibrant and beautiful!

      Reply
    9. Varada says

      October 03, 2015 at 11:34 am

      Both the pictures are awesome! Make the dish so appetizing.

      Reply
    10. Srivalli says

      October 03, 2015 at 10:08 am

      I agree...the picture is so stunning..looks so classic Usha..if you haven't told us, I would have assumed it to be aloo..:)..anyway it sounds like a good recipe to make for my folks..I am waiting for that rice to get featured..:)

      Reply
      • MySpicyKitchen says

        October 03, 2015 at 11:27 am

        Valli, haha, I know the shrimp is not clear in that picture. I want to take the pictures again but didn't work out. I already have the rice on the blog. I am not re-doing the post, at least any time soon. Here is the link - http://www.myspicykitchen.net/2008/05/21/vegetable-bagara/

        Reply
        • Srivalli says

          October 13, 2015 at 7:57 am

          Yes I checked out the recipe, sounds yum!..can't take to try it sometime..thanks..

          Reply
    11. Vaishali Sabnani says

      October 03, 2015 at 4:54 am

      I have never cooked anything non veg and actually cannot differentiate too..but trust me I find this picture stunning...the green Cardamon is the highlight of the pic..very rustic.

      Reply
    12. themadscientistskitchen says

      October 03, 2015 at 4:42 am

      Usha this recipe is yum. I wish I cooked shrimps we would have loved them.

      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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