Gongura Prawns – A Perfect Weekend Recipe

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gongura prawns

Every household in Andhra and the world waits for the weekend for two very important reasons – quality time with family and delicious recipes served on the table, shared and eaten with the loved ones.

For those who are sea food lovers, Gongura Prawns comes as an excellent choice to tang up the weekend with other components of a meal. Most natives from Andhra simple love this dish, especially if prawns are a favorite. Gongura or sorrel leaf adds up to the much needed flavor and zing here.

Try out this amazingly simple recipe and satiate your taste buds.

Gongura Prawns

Prawns: 1 kg. (remove the shells and wash properly).
Gongura or Hemp 2-3 medium sized bunches (plucked and neatly washed).
Oil- 2-3 tbsp.
Water- ½ cup.
Salt- to taste.
Red chilly powder- 1 ½ tbsp.
Turmeric powder-2 pinches.
Coriander leaves- 3-4 sprigs. (chopped).
Onion- 1 medium (chopped).
Green chillies-4 (chopped).
Ginger garlic paste- ½ tsp. (optional).

Tempering Preparation
Dry red chillies- 2-4 (de seed and tear).
Garlic cloves- 3 (slightly crushed).
Mustard seeds/ ria/ aavaalu- 1 tsp.
Split black gram (skin less)/ urad dal/ minappappu- 1tsp.
Cumin seeds/ jeera/ jeelakarra- 1 tsp.
Curry leaves- 2 strings.

To make the prawns preparation, heat 1 tbsp of oil in a vessel on low flame. Add ginger garlic paste and saute’. Add prawns along with little salt and ½ tsp of red chilli powder. Cover with lid and simmer for about 5- 10 minutes or till the prawns are almost cooked. Keep them aside.

Preparation of Gongura ( Hemp/Sorrel leaf)

To make hemp preparation: Take the pressure cooker, place plucked hemp, chopped onion, chopped green chilies, salt, turmeric powder, water and chopped coriander leaves and pressure cook up to 4-5 whistles. Wait until the pressure is released. Mash the hemp mixture with ladle (till the mixture turn to course paste). Now add this to the cooked prawns mixture and mix well and cook with -out lid for 5- 10 minutes. Keep aside.

Tempering preparation for Gongura and prawns
To make tempering, heat oil in small frying pan, add slightly crushed garlic cloves, cumin seeds, split black gram, Bengal gram and red chillies and let them splutter. Add curry leaves and turn off flame and add this to the hemp and prawn mixture and combine. Serve hot with rice…Enjoy

Do not forget to tell us what you think about this recipe.

Recipe Source – Foodies In Andhra




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