RECIPE : Beerakaya Royyalu

Receipe for beerakaya royyalu (Shrimp with Ridged Gourd). This dish is mainly cooked in the Krishna district of Andhra Pradesh. Meat and vegetables are usually not mixed in Andhra dishes..so I thought this one deserves a blog entry.

Ingredients :

  • Shrimp (uncooked, medium size)
  • Beera Kaya (Ridged Gourd.. you can get it at an Indian grocery)
  • Red Onions
  • Red Chilli Powder
  • Salt
  • Ginger Garlic Paste
  • Coconut Milk (check out the ethnic aisle in any grocery)
  • Cloves
  • Cardamoms
  • Cilantro
  • Garam Masala (ground spices..another thing you can get at an Indian grocery)
  • Vegetable Oil

Preperation :

  • Peel and cut the ridged gourd into medium sized cubes and the onions into small pieces.
  • Cook the shrimp (2lbs) in coconut milk (3 tablespoons) and ginger garlic paste (2 teaspoons) without adding any water for ~20 minutes. There is no need to add water, since the shrimp has a lot of water in it. This process helps with cooking the shrimp and elimninating the “fishy” odour.
  • Heat some vegetable oil in a skillet and fry the cloves, cardamoms. Add the onions after a couple of minutes.
  • When the onions turn golden, add the shrimp.
  • Add some more ginger garlic, red chilli powder and salt
  • Wait for a couple of minutes and add the ridge gourd
  • Let the whole disk cook for ~15 minutes (let the water evaporate).
  • Add the garam masala and cilantro
  • Serve hot with rice.

Visuals  :

Shrimp being boiled with coconut milk and ginger garlic

Chopped Onion and peeled beera kaya

Shrimp and Beera Kaya cooking together

Beerakaya Royyalu served hot with rice

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