Spicy Prawns

Ingredients:
Prawns                -  250gm
Shallots                - 10 no:s sliced
Chilli powder        - 2 1/2 tbsp(I used Kashmiri chilli powder)
Turmeric powder  - 1/2 tsp
Pepper powder     - 1 tsp
Oil                       - 1/4 cup
Water                   -1/3 cup
Salt as required
Curry leaves as required

Method:
Clean the prawns thoroughly and marinate it with chilli powder,turmeric powder,pepper powder and salt and keep it aside for half an hour.
Heat oil in a thick bottom pan.Add sliced shallots and curry leaves.Saute nicely.Then add the marinated prawns .Pour water if needed.Cook with lid closed till  done.Serve with rice.

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Prawns Biryani

Ingredients:

Basmati rice              - 2 cups
Prawns                     - 1 1/4cups
Onion                        -3
Tomato                     - 2
Ginger paste              - 11/2 tsp
Garlic paste               - 1 1/2 tsp
Green chillies             - 3
Chilli powder             - 1/2 tsp
Turmeric powder       -1/4 tsp
Pepper powder          -1 tsp
Garam masala            -1 tsp
Coconut milk              - 3tbsp
Salt as required
Ghee as required
Coriander leaves,cashews and raisins for decorating

Method:
Marinate prawns with 1/2 tsp pepper powder and salt .
Cook basmati rice with salt and water.
In another pan , melt butter or ghee,saute finely sliced onions ,chopped greenchillies ,ginger paste,garlic paste till the onions turn transparent.Now add finely sliced tomatoes and salt if required .Saute again.Add the marinated prawns to this and cook again till its done.Now add the cooked basmati rice and mix well.Pour coconut milk over this.Sprinke it with 1 tsp garam masala powder and 1/2 tsp pepper powder.Decorate with coriander leaves,cashews and serve hot.

      

      

Kerala Prawns Theeyal

Ingredients:
Prawns                   - 1/2 kg

Big onion                - 1 (Finely chopped)
Tomato                   -2 (pasted)
Ginger                    - 1 tbsp (paste)
Garlic                     - 1 tbsp (paste)
Green chilli             - 6-7 ( sliced in half)
Fennel  powder      - 1 tbsp
Coconut                 - 1/2 coconut(equivalent to 200 grams)
Coriander powder  - 1 tbsp
Turmeric powder    - 1/2 tsp
Curry leaves           - 3 strands
Salt                         - to taste
Oil                          - as required
Method:
First roast the grated coconut under medium flame till golden brown with the fennel powder.When it is brown add 1 tbsp coriander powder and after just 2 seconds of stirring remove from flame and in a mixi, mix well to a smooth paste consistency with 2 cups of water.
In coconut oil or sunflower oil add the finely chopped onion, garlic, ginger, green chillies,turmeric and when it's sauted and brown(not fried)- add tomato paste and curry leaves and after 30sec -1 min on med. flame add the prawns,salt and mix and keep closed for 5 mins. Now add the coconut mix and keep on high flame till the mix boils. Then reduce flame and keep closed under low flame for 10- 15 mins. Your delicious Kerala style prawns theeyal is ready to be served.

Prawns curry

Ingredients:
Prawns                    -1/2 kg(cleaned and deveined)
Coconut oil              - 2-3tbsp
 Big onion                - 2(sliced paper thin)
Tomatoes(big)         -2 (in paste form)
Ginger                     -1 tsp(finely chopped)
Garlic                      -1 big clove(finely chopped)
Fennelseed powder -1 tsp
Chilli powder           -1 tsp
Turmeric powder     -a pinch
Coriander powder   -2 tsp
curry leaves             -2 strands

Method:

Boil prawns in half glass water with one tsp coriander powder, pinch of turmeric powder and pinch of salt . Let the water boil and then keep under low flame for 10 mins.Keep aside.
In oil add onion and saute under medium flame. When golden brown , add ginger, garlic and fennel seed powder and after a min add 1 tsp coriander powder, 1 tsp chilli powder and 2 strands of curry leaves. Once blended in say a minute, add the tomato paste and when sauted add the boiled prawns . You can add the little water left with the boiled prawns to get a bit better consistency.Add sufficient salt and close and keep under low flame for 10 mins.Your delicious prawns curry is ready tto be served.

Crispy Shrimp Fry

Ingredients:

Large shrimp -1/2 kg(cleaned)

Egg -2

Cornflour -5 tbsp

Onion Powder -1 tbsp

Garlic Powder -1 tbsp

Bread crumbs -2cups

Oil for deep frying
Procedure:

In a bowl,beat eggs.Add cornflour,onion powder,garlic powder to this mixture.Dip the shrimp in this mixture until completely coated and then roll them in the breadcrumb mixture.Deep fry shrimp .Serve with some lettuce leaves and lemon slices.

Prawns Pie(Indian stlye)

I got this delicious recipe from one food magazine.


Ingredients:
Medium size prawns     -1 kg
Onion                           -4
Butter                           -100 gms
Garlic                           -2 cloves
Green chillies                -3-4
Medium size tomatoes  -4-5
Pepper powder            -1tsp
Sugar                           - 1 tsp
Salt as rqd

For White sauce:
Milk                            -1ltr
Butter                          -1tbsp
Maida                         -1cup(all purpose flour)
Cream                         -100gm(optional)
Pepper powder            -1 tsp
salt                              -1 tsp

Method:
Preheat the oven to 350 degreesF.Slice onions nicely and saute in butter till golden brown.Keep it aside.Saute the sliced garlic,green chillies as well as tomatoes nicely.Add pepper powder,salt to this for 3-4 min(do not cook more than that as it looses it softness).Remove the prawns alone from this and cook the remaining till it becomes thick.Add sauted onions and prawns to this gravy.Add sugar too.Spread it to a baking dish.
For white sauce,keep a thick bottom vessel ,put the butter first,when it becomes a liquid form add maida(all purpose flour) .To this add milk slowly.Allow it to thicken keeping it in the low flame.Add pepper powder,salt and cream to this.When it thickens (consistency of sauce)pour this white sauce over the cooked prawns evenly.Bake in the oven which is preheated till it becomes golden in colour.