Gongura Prawns Curry | Sorrel Leaves Prawns Curry
Gongura Prawns Curry is a tangy and spicy sea dish of Andhra Pradesh of India, using gongura leaves-the other names with which they are known are sorrel leaves-and making use of aromatic spices mix. The Gongura leaves make the sourness feel deeper as has become a recipe more liked than others in people who love seafood, as a popular curry.
Sorrel leaves, also known as Gongura, are the hero of this curry, which gives it an entirely different character. While their sourness and slight bitterness add a refreshing complexity to what else would have been a richly and spicy seafood curry, the tender, succulent prawns give way to flavors of the gravy in each bite-a symphony in itself.
Made traditionally with an unpretentious yet robust spice combination, this Gongura Prawns Curry begins with onions, tomatoes, ginger, garlic, and chilies as its base flavours, with warmth layered through the turmeric, coriander, and cumin. The gongura leaves are then coarsely paste-bashed to be mixed into the gravy of the tangy signature curry.
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 crucial:
Gongura leaves: Pick fresh-looking green-colored leaves with no browning or wilt. Clean them properly to remove grit.
Prawns: For fresh, fleshy, translucent sheen prawns. Avoid those with colors and odour. De-veining them is not compulsory but it does enhance the texture.
Spice up your life:
For that authentic flavor, use home-made masala of roasted coriander seeds, cloves, cumin and red chilies, while store-bought masalas can also be used; pick up a good brand.
Spice blend : Experimentation is always welcome! Ginger, garlic, turmeric and garam masala all play well with the slight tanginess of gongura. Use the amount of chili powder as per your strength preference.
Cooking with care:
Temper the ingredients with oil: Roast mustard seeds and curry leaves in oil, till they crackle. Thus begins with the aromatics in the oil as part of their setup for curry flavor.
First Prawns: Quickly sautéed at high heat to retain moisture and thus keep them juicy. Overcooking makes them tough and rubbery.
Gongura glory: Only after the prawns are cooked do we add the cleaned gongura leaves. We simmer for some minutes to let out the tangy goodness without overcooking.
Finishing touches:
Coconut milk (optional): Add a splash of coconut milk at the end when the gongura has simmered, for an added layer of richness. It balances the sharp flavors and gives a mild richness to the curry.
Season: Taste and adjust salt and lime juice just before serving. Garnish with chopped cilantro to add that 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 make it spicy to your taste. Do a mild one first and then add the chili powder if you want it spicy.
Leftovers get better the next day! Overnight, flavors melt well together.
FAQ on Gongura Prawns Curry:
Q1: What is Gongura Prawns Curry?
A1: Gongura Prawns Curry is one of the tangy and healthy combination of red sorrel leaves and prawsn prepared among South Indians, which is made by adding prawns with gongura leaves or sorrel leaves. It said to be very spicy and sour in taste because of the gongura leaves’ flavour.
Q2: How to make Sorrel Leaves Prawns Curry?
A2: Gongura Leaves Prawn’s Curry is generally that setting of prawns cleaned and marinated by spices, followed by the addition of a paste of Gongura leaves and green chilies, amongst others, to the prawns, after which mixture is cooked till the prawns are well done and absorbed with flavors of Gongura leaves.
Q3: Where can I get Gongura leaves?
A3: Most Indian grocery stores selling South Indian products would carry Gongura leaves. Otherwise, you could source it out from a few farmer’s markets or even cultivate it in your backyard if conditions are apt.
Q4: May I use frozen prawns to prepare Sorrel Leaves Prawns Curry?
A4: Prawns Curry with Sorrel Leaves It can even be done with frozen prawns. Thaw them first and then marinate and cook them. Fresh ones are always great, of course.
Q5: What would be some of the commonest spices that you would say are commonly used in Gongura Prawns Curry?
A5: Unlike other recipes spices used in this recipe are regular, like Turmeric powder, Salt to taste, Ginger garlic paste, Red chilli powder and Garam masala powder.
Q6: Do I need sorrel leaves to prepare the Sorrel Leaves Prawns Curry?
A6. The only flavor you’ll taste is that of the sorrel leaves. In most situations, however, you can substitute with some tangy greens, such as spinach or mustard greens if you cannot get hold of sorrel leaves.
Q7: Is Gongura Prawns Curry too spicy?
A7: Yes, Gongura Prawns Curry does have some spiciness to the flavor. You can change it to desired taste by adding more or fewer green chilies or red chili powder.
Q8: What is generally accompanying side dishes given with Gongura Prawns Curry?
A8: Serve Gongura Prawns Curry over a steaming bowl of hot rice or Indian bread along with chapati or naan. Yogurt or raita goes well with this to temper the heat from the dish.
Q9: Can I preps Sorrel Leaves Prawns Curry ahead?
A9: Sure can. Preps Sorrel Leaves Prawns Curry ahead and refrigerate. Flavours seem to combine and deepen with time, so it’s a great curry to make ahead.
Q10: Do I Free Gongura Prawns Curry?
Q10: Of course you can freeze Gongura Prawns Curry. Pack the dish into an airtight container and it should last for a couple of weeks. Thaw and reheat in good time before serving.
