Andhra Style Gongura Prawns | sorrel leaves prawns curry | Gongura Prawns Curry

Andhra Style Gongura Prawns Curry Prawns are fried partially, and then cooked in oil along with fried Gongura leaves to prepare this Andhra Special Gongura Prawn Curry. It is sour in taste and spicy, and goes very well with hot rice.

This Gongura Prawns recipe is a special dish of the Telugu people, especially of the Godavari districts. I am making this Gongura Prawns recipe in typical Restaurant style. Usually the recipe differs from home to home. Certain ingredients are added or omitted as per individual family cooking styles. I am giving you the Pucca Restaurant style recipe which is universally liked by all.

This recipe is very simple. Just follow the tips before starting to cook. You can be sure to bring out a perfect dish by adjusting the measures according to your need.

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If you wish to get the authentic taste of Gongura Prawn curry, you will have to use the small Prawns available in the Godavari region. Since I could not get the Godavari Prawns in Hyderabad, I have used medium sized Prawns available on-line.

How to Fry the Prawns:

Heat oil and fry the Prawns with Salt and Turmeric only till the water from the Prawns dries up. The rest of cooking of the Prawns is done when the prawns are fried with the Gongura leaves. Take care not to fry the Prawns too much, else you will have hard, rubbery Prawns on you hands.


• The Gongura leaves should measure the same as the Prawns. • Pluck the Gongura leaves without the stems, and wash well to remove any sand particles.

A few more Tips:

• Gongura needs a good quantity of oil. Otherwise it will get sticky and pasty. • The sour Gongura needs extra spice and Salt. It is better that you taste the curry and add the spices as per your satisfaction.

Andhra Style Gongura Prawns | sorrel leaves prawns curry | Gongura Prawns Curry - Recipe Video

Andhra Style Gongura Prawns | sorrel leaves prawns curry | Gongura Prawns Curry

Bachelors Recipes | nonvegetarian
  • Prep Time 10 mins
  • Cook Time 25 mins
  • Total Time 35 mins
  • Servings 4


  • For Frying the Prawns:
  • 250 gms Prawns
  • 2 tbsp Oil
  • ¼ tsp Turmeric
  • Salt – A little
  • For the Curry:
  • 4 tbsp Oil
  • 1 inch Cinnamon stick (Dalchini)
  • 4 Cloves (Laung)
  • 4 Cardamom (Ilaichi)
  • ½ Bay Leaf (Tez Patta)
  • ¼ tsp Cumin (Zeera)
  • 3 sprigs Curry Leaves
  • 3 slit Green Chillies ((lengthwise))
  • ½ cup Onion (Sliced)
  • Salt – To taste
  • ½ tbsp Ginger-Garlic Paste
  • ½ cup Tomato (Chopped)
  • ¼ tsp Turmeric
  • 1 ½ tsp Chilli Powder
  • 1 tsp Roasted Dhaniya Powder
  • 1 tsp Roasted Zeera Powder
  • 4 tbsp Water
  • 250 gms Gongura Leaves(sorreal leaves)
  • ½ cup Water
  • ½ tbsp Garam Masala
  • 1 tbsp Green Chillies chopped
  • 2 sprigs Curry Leaves


  1. Heat oil. Add the cleaned prawns, Salt and Turmeric, and fry till the water from the Prawns dries up. Keep the Prawns aside.
  2. Heat the oil for the curry gravy and add all the masala ingredients, Zeera, Curry Leaves, and Green chillies. Fry well.
  3. In the roasted masalas, add chopped onions and salt, and fry till onions are golden brown.
  4. Now add Ginger-Garlic paste and fry well. Once it is fried, add Chopped Tomatoes and fry till tomatoes turn into a mish-mash.
  5. At this point, add Chilli Powder, Turmeric, Dhaniya Powder, Zeera powder and some water. Fry well, taking care to see that the masala does not burn. Fry till il floats on top.
  6. Add Gongura leaves and cook till the leaves get pulpy. Now add the prawns and some water. Cook till oil floats on top.
  7. Sprinkle a little Garam Masala, Finely chopped Green Chillies, and Curry Leaves. Take off the heat. The dish is ready to be served.

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  • V
    Recipe Rating:
    I'm in love with this super yumm recipe! The only change I will make is to chop up the Gongura leaves, since here in the US, we get large leaves.
  • P
    Recipe Rating:
    Igdam mast.sir