Andhra · Main · Contains fish
Royyala iguru
Thick Andhra prawn masala
- Energy
- 183 kcal
- Protein
- 19.7 g
- Fibre
- 3.57 g
- Time
- 30 min
Per serving, 227 g.1 Good for lunch or dinner.
One serving gives you
- 57%of the day’s vitamin B12
- 40%of the day’s vitamin D
- 15%of the day’s folate
- 14%of the day’s zinc
Nutrition facts
One serving, 227 g. Percentages are of the daily target for a woman of 30, lightly active.2
Energy
- Energy183 kcal10%
Carbohydrates
- CarbohydrateNot in the source data
- Fibre3.57 g14%
- Soluble fibre0.78 g
Fats
- Fat8.15 g17%
- Saturated fat limit1.51 g8% of limit
- Monounsaturated fat3.68 g
- Polyunsaturated fat2.19 g
- Omega-61.93 g25%
- Omega-3Not in the source data
- EPA + DHA150 mg
- Cholesterol limit24.3 mg
Protein and amino acids
- Protein19.7 g39%
- Histidine409 mg68%
- Isoleucine886 mg74%
- Leucine1,404 mg60%
- Lysine1,481 mg137%
- Methionine + cystine1,080 mg180%
- Phenylalanine + tyrosine1,382 mg165%
- Threonine929 mg221%
- Tryptophan146 mg70%
- Valine984 mg126%
Vitamins
- Vitamin A109 µg13%
- Vitamin B10.09 mg6%
- Vitamin B20.08 mg4%
- Vitamin B31.92 mg17%
- Vitamin B52.14 mg43%
- Vitamin B60.25 mg13%
- BiotinNot in the source data
- Folate32.2 µg15%
- Vitamin B121.25 µg57%
- Vitamin CNot in the source data
- Vitamin D5.96 µg40%
- Vitamin E4.82 mg64%
- Vitamin K28.5 µg52%
Minerals
- Calcium128 mg13%
- ChromiumNot in the source data
- Copper0.62 mg36%
- IodineNot in the source data
- Iron1.63 mg6%
- Magnesium66.9 mg18%
- Manganese0.42 mg10%
- MolybdenumNot in the source data
- Phosphorus254 mg25%
- Potassium440 mg13%
- Selenium68.5 µg171%
- Sodium limit395 mg20% of limit
- Zinc1.81 mg14%
Ingredients
Weighed raw, for one serving. Telugu name after each.
12 ingredients
- Tiger Prawns, orange royyalu125 g
- Groundnut oil palli nune6.5 g
- Onion, big ullipaya40 g
- Tomato, ripe, local40 g
- Ginger, fresh allam3 g
- Garlic, big clove vellulli4 g
- Chillies, red endu mirapakaya1.5 g
- Coriander seeds dhaniyalu1.5 g
- Turmeric powder pasupu0.3 g
- Coriander leaves kothimeera3 g
- Curry leaves karivepaku1 g
- Iodized salt (table salt) uppu0.8 g
Method
About 30 minutes.
- 1
Devein 125 g tiger prawns, shelled; rub with turmeric and salt.
- 2
Heat 6.5 g groundnut oil; add the curry leaves and onion and cook until golden. Add crushed ginger and garlic, then the tomato, turmeric, chilli powder, ground coriander and salt; cook to a thick masala.
- 3
Add the prawns and cook uncovered, stirring, for 6–8 minutes until opaque, pink and cooked to 63 °C and the masala clings.