Name: Royyala Iguru (Stir-Fried Prawns)
Yield: 4 servings
Ingredients: 500g prawns; ½ teaspoon turmeric powder; ½ teaspoon salt; 2 teaspoons vegetable oil; 8–10 fresh curry leaves; 1-inch piece ginger, washed, peeled and chopped; 10 garlic cloves, peeled; 1 teaspoon coriander seeds; 2 whole cloves; 2 green cardamom pods; 1 small piece of cinnamon; 2–3 teaspoons red chile powder; salt, to taste; 80ml (⅓ cup) vegetable oil; 3 onions, finely chopped; 4 green chiles, finely chopped; ½ teaspoon garam masala powder; 2-3 tablespoons chopped cilantro leaves, to garnish

A bowl of stirfried prawns with curry leaves.

Photo by Chinmayie Bhat

The Nellore district in Andhra Pradesh is the epicenter of prawn cultivation in India. I am lucky enough to have family in Nellore and have spent many memorable childhood summers with ammama there. The prawns in Nellore make it to the kitchen literally minutes after they are caught, and really do taste like the sea. The trick to this recipe is to be patient and allow the onions to brown to a deep, caramelized sweetness. It never fails to amaze me that such a simple dish can be absolutely delicious.

Recipe notes

See Related Recipes and Cooking Tips

59 Diwali Recipes for a Bright, Festive, and Sweet Holiday
Whether you're looking for the classics—such as gulab jamun, carrot halwa, and jalebi—or you're interested in finding some new dishes to add to your Diwali feast, these recipes will satisfy your sweet tooth *and* ensure you get something savory to eat, too.

Green Curry Mussels

The mussels here add their beautiful, briny juices into the curry, which turn this into a stunning and spectacular dish.

Pad Kee Mao (Drunken Spaghetti)

Spaghetti is a common variation in modern Thai cooking. It’s so easy to work with and absorbs the garlicky, spicy notes of pad kee mao well.

Oven-Fried Shrimp

Kewpie Mayonnaise is the ultimate secret ingredient to creating a perfect oven-baked battered-and-fried crunch without a deep fryer.

Southern Thai Fried Chicken (Gai Tod Hat Yai)

This is one of the best fried chickens ever. From southern Thailand, gai hat yai is known for its crispy skin, great aromatics, and super juicy meat.

Wampanoaug Clam Fritters

The clams’ natural briny sweetness serves as a surprising foil for the tender fritter batter—just be sure to pull off the tough outer coating of the siphon.

Eggplant Roasted in Satay Sauce

Among the top tier of sauces is Indonesian satay sauce, because it is the embodiment of joy and life. In fact, this sauce is also trustworthy and highly respectful of whatever it comes into contact with—perhaps it is, in fact, the perfect friend?

Frijoles de la Olla Ramen (Mexican Stewed Beans)

Traditionally, this Mexican staple is simmered for hours in an olla, or clay pot. You can achieve a similar result by using canned beans and instant ramen.

Fufu

Fufu is a dish that has been passed down through many generations and is seen as a symbol of Ghanaian identity and heritage. Making fufu traditionally is a very laborious task; this recipe mimics some of that hard work but with a few home-cook hacks that make for a far easier time.

Recipe notes

59 Diwali Recipes for a Bright, Festive, and Sweet Holiday