Butterfly Prawns Recipe
Ingredients:
• 12 Large prawns • 1 tbsp Chinese wine or dry sherry • 1 Clove garlic, crushed • 2 tbsp Light soy sauce • 1 Egg, beaten • Breadcrumbs for coating • Peanut oil for deep frying • 1/2 tsp Finely grated fresh ginger • 1/2 Cup corn flour • Salt to taste
Cooking Instructions:
•
Shell the prawns and remove the tails.
•
From the interior curve, cut the meat leaving the thin layer on the back.
•
Mix soy sauce, garlic, wine, salt & ginger.
•
Dip prawns into corn flour.
•
Now dip the prawns into the beaten egg.
•
Use breadcrumbs for coating.
•
Fry the prawns properly until they become crispy.
CHILLY PRAWNS
Ingredients:
• 2 Cups prawns • 2 Onions • 2 Capsicums • 2 tsp Pepper • 1 tbsp Soy sauce • 2 tbsp Spring onion • 4 tbsp Maida • 4 tbsp Corn flour • 2 Garlic flakes • 2 Eggs • 1 Pinch ajinomoto • Salt to taste • Pepper and sugar to taste • Oil for frying
Cooking Instructions:
•
Chop the onions, capsicum, green chillies, garlic and ginger
•
Clean the prawns.
•
Mix maida, corn flour, eggs, salt, pepper and sugar to make a batter.
•
Heat the oil.
•
Dip the prawn pieces in batter.
•
Fry them till reddish brown in colour.
•
Drain and keep it aside.
•
Heat the oil.
•
Add chopped ginger, garlic, chopped vegetables and green chillies one by one.
•
Toss them well.
•
Now add prawns.
•
Mix salt, sugar, pepper, ajinomoto and soy sauce.
•
Toss the mixture by adding water.
•
Once the mixture is half cooked, add spring onions.
•
Mix it well.
•
Chilly Prawn is ready.
Coconut Prawn Gravy Recipe
Ingredients:
• 500 gms Prawns • 2 Onions • 2 Tomatoes • 1 Pinch fennel seeds • 1 tsp Turmeric powder • 2 tsp Chilli powder • 3 tsp Coriander powder • 4 Green chillies (chopped) • 3 Garlic flakes (crushed) • 2 tbsp Coconut oil • 1 Cup coconut • 2 tbsp Tamarind paste • 2 Cups water • Curry leaves • Salt to taste
Cooking Instructions:
•
Chop the onions and tomatoes.
•
Wash and clean the prawns.
•
Heat 1 tsp coconut oil.
•
Fry grated coconut, fennel seeds and chopped onions till brown.
•
Blend it well with water.
•
Roast the turmeric powder, chilli powder and coriander powder.
•
Mix the roasted powders with chopped tomatoes, garlic, blended coconut, salt and tamarind paste.
•
Now add 2 cups water and cook till the mixture turns thick.
•
Add prawns and cook till done.
•
Mix green chillies.
•
Heat the oil.
•
Fry curry leaves.
•
Adorn with fried curry leaves.
•
Coconut prawn gravy is ready.
Garlic Prawns Recipe
Ingredients:
• 500 gm Prawns, large shelled • 4 tbsp Garlic, crushed • 5 tbsp Butter • 5 tbsp chilli and lime salad dressing, lemons or lime juice, maybe used as substitute • 1 tsp Marjoram • 1 Big onion, sliced • Freshly cracked black pepper and ground sea salt to taste
Cooking Instructions:
•
Heat pan on stove and melt butter in it.
•
Combine onion and garlic with it, cook for about 30 seconds on high flame.
•
Add prawns to it, mix well.
•
Combine chilli and lime salad dressing or lemons or lime juice with it.
•
Sprinkle marjoram over the prawns.
•
Add black pepper and sea salt to it.
Golden Fried Prawns Recipe
Ingredients:
• 8 Prawns (king size) • 1/4 tsp Ajinomoto • 1/2 tsp Baking powder • 100 gm Corn flour • 1/4 tsp White pepper • 2 tsp Oil • 50 gm White flour (Maida) • 2 Egg whites • 2 tsp Red wine or sherry • Oil for frying • Salt and pepper to taste • 1/2 Cup water
Cooking Instructions:
•
Wash and chop the prawns into pieces.
•
Mix salt, wine, black pepper and prawns properly and leave this mixture for 20 minutes.
•
Take a bowl and prepare a mixture of corn flour, white flour, egg whites, ajinomoto, baking powder, white pepper, water and oil.
•
Stir it until the mixture thickens.
•
Now dip the prawns in this mixture.
•
Fry prawns properly.
•
Golden fried prawn is ready.
Prawn Balchao Recipe
Ingredients:
• 1/2 kg Headless prawns, deveined, shelled and cleaned
• 4 Tomatoes, finely chopped
• 2 Green chillies, chopped
• 1 Sprig curry leaves
• 4 Onions, finely chopped
• Sugar, salt and vinegar to taste
• 4 tbsp Oil
Make fine paste of:
1 tbsp Ginger-garlic paste
• 2 Dry red chillies
• 1 tbsp Vinegar
• 1/2 tsp Turmeric powder
• 2 tsp Cumin seeds
• 1 tbsp Mustard seeds
• 1 tsp Black peppercorns
Cooking Instructions:
•
Mix a pinch of turmeric powder and some salt.
•
Rub the cleaned prawns with this mixture. Leave aside for five minutes
•
Wash the prawns well and drain.
•
Apply the above prepared fine paste into the prawns and leave aside.
•
Heat oil in a large frying pan and add in the curry leaves.
•
Add finely chopped onions and fry on medium flame till the onions turn light brown.
•
Add chopped tomatoes and saute till the oil starts leaving the sides of pan.
•
Now add the prawns and marinade and fry briefly. Stir occasionally.
•
Add green chillies, sugar, salt and vinegar to taste. Mix well.
•
Put a lid and simmer on low flame for about ten minutes.
•
Remove from the heat when prawns are well cooked.
•
Serve with bread slices or chilled Kokum in Yoghurt.
Prawn Kebab Recipe
Ingredients:
• 10 Prawns • 2 tsp Garlic paste • 2 tsp Ginger paste • 4 tsp Lemon juice • 2 Cups curd • 2 Cups cream • 4 tsp Gram flour • 2 tsp White pepper • 2 tsp Cumin seeds • 2 tsp Clove powder • Salt to taste
Cooking Instructions:
•
Clean the prawns.
•
Shed them for 10 minutes.
•
Blend the curd and cream properly.
•
Add gram flour, white pepper and clove powder.
•
Mix it well with prawns.
•
Add salt and put the mixture in silver foil.
•
Keep the prawns in refrigerator for 2 hours.
•
Put prawns in an oven and tandoor it for 20 minutes.
•
Once the prawns turn golden brown, put butter over it.
•
Oven them for 2 minutes.
•
Prawn Kebab is ready.
Prawns Koliwada Recipe
ngredients:
• 400 gm Prawns shelled and deveined • 1 tbsp Plain flour • 1 tsp Garlic paste • 2 tsp Red chilli powder • 1 tsp Ginger paste • 1 tsp Garam masala • 1/2 tsp Thymol seeds • 1 tbsp Lemon juice • Oil for deep frying • Salt to taste • A pinch of orange-red color • Onion slices and lemon wedges to garnish
Cooking Instructions:
•
Wash the shelled and deveined prawns properly.
•
In a bowl, combine the prawns with the remaining ingredients until the prawns are well-coated with the spices.
•
Marinate for 3 hours.
•
Heat the oil until it is very hot and deep fry the prawns over medium flame until they are crisp.
•
Garnish it with onion slices and lemon wedges and serve.
Spicy Prawn Recipe
Ingredients:
• 500 gms Prawns • 3 Onions • 4 Chillies • 1 Ginger • 4 Garlic flakes • 4 tbsp Coriander seeds • 2 tbsp Poppy seeds • 3 tbsp Grated coconut • 4 Cinnamons • 6 Cloves • 2 Cardamoms • Oil for frying
Cooking Instructions:
•
Chop onions into slices.
•
Grind coriander, poppy sees, grated coconut, garlic flakes, cinnamons, cloves and cardamoms to make a paste.
•
Grind ginger and garlic to make a paste.
•
Heat the oil.
•
Fry onion slices and chillies till brown.
•
Add ginger garlic paste.
•
Now add prawns, turmeric powder and salt.
•
Fry for 10 minutes.
•
Mix chilli powder and prepared paste.
•
Stir well.
•
Add water and cook till the mixture turns in gravy.
•
Spicy Prawn is ready.
Ginger Prawn Recipe
Ingredients:
• 6 Large prawns, peeled and deveined • 2 tbsp Oil • 2 Garlic cloves, finely chopped • 1 tsp Sugar • 1 Inch piece ginger, finely chopped • 2 tbsp Stock • 2 Spring onions • 1 Small onion, sliced • 1 tbsp Light soy sauce
Cooking Instructions:
•
Heat oil in a frying pan until fumes appear.
•
Add finely chopped garlic and saute until light brown.
•
Add chopped ginger and fry for a while.
•
Now add the prawns and stir properly.
•
Add the soy sauce, sugar and stock.
•
Stir the contents constantly and cook until the prawns are well cooked. Prawns should turn opaque.
•
Add sliced onions and spring onions.
•
Stir for a while and remove from the flame
•
Ready to serve.
Kolmino Patio Recipe
Ingredients:
• 1 Cup prawns (cleaned) • 6 Garlic flakes • 1 Onion (sliced) • 3 Onions (chopped) • 2 tsp Turmeric powder • 1/4 tsp Cumin seeds • 1/2 Cup tamarind juice • 5 Red chillies • 1 tsp Jaggery (grated) • Fresh coriander leaves • 4 tsp Oil • Salt to taste
Cooking Instructions:
•
Grind garlic, turmeric powder, cumin seeds and red chillies to make a paste.
•
Heat the oil and fry sliced onions till golden brown.
•
Add prepared paste.
•
Cook it for 5 minutes.
•
Add prawns and mix it well.
•
Mix chopped onions, coriander leaves and salt.
•
Add water and allow prawns to get cooked.
•
Mix tamarind juice and jaggery.
•
Cook till jaggery is melted.
•
Adorn with fresh coriander leaves.
Prawn Fajitas Recipe
Ingredients:
• 200 gm Medium peeled green king prawns • 8 Flour tortillas • 1 tbsp Fresh lime juice • 1-1/2 tbsp Fresh coriander, coarsely chopped • 1/2 Cup sour cream • 1 tbsp Olive oil • 1 Small red onion, halved, thinly sliced • 1/2 Green capsicum, deseeded, thinly sliced • 1 Large vine-ripened tomato, finely chopped • 1/2 Red capsicum, deseeded, thinly sliced • 1/2 tsp Ground cumin • 1/2 tsp Mild paprika • 1/2 tsp Ground coriander • 1 Large avocado, peeled and chopped
Cooking Instructions:
•
Preheat the oven to 180 degrees C.
•
Wrap the tortillas in foil and put it in the preheated oven for about 10 minutes till heated through.
•
Remove it from the oven.
•
Combine the sour cream, lime juice and fresh coriander in a small bowl, mix well.
•
Meanwhile, heat half the oil in a large non-stick frying pan on medium-high flame.
•
Add the onion, red and green capsicum and cook, for about 2-3 minutes till onion softens, keep stirring.
•
Place it to a bowl.
•
Take a pan and heat rest of the oil in the pan over high flame.
•
Add the prawns and cook, for about 1-2 minutes till prawns curl and change the colour.
•
Combine the onion mixture, tomato, cumin, ground coriander and paprika to the prawns and cook for about 1-2 minutes till aromatic.
•
Remove it from the fire.
•
Divide the prawn mixture equally among the tortillas.
•
Top it with the avocado and a dollop of sour-cream mixture.
•
Now fold in half or roll up the tortillas and serve it.
Prawn Malai Curry Recipe
Ingredients:
• 1/2 kg Prawn • 1 Cup coconut milk • 1/2 Inch piece ginger • 1 Medium size onion, chopped • 1 Pod garlic • 2 tsp Sugar • 4 Silted green chili • 1 tsp Red chili powder • 2 Bay leaves • 2 Whole cardamoms • 1/2 Inch piece cinnamon • 4 Whole cloves • 1 tbsp Cooking oil • 1/2 tsp Turmeric powder • Salt to taste • Water as required
Cooking Instructions:
•
Clean and devein the prawns properly.
•
Rub turmeric powder and 1/2 tsp salt on the prawns.
•
Take oil in a pan and heat.
•
Fry prawns until light brown, set aside.
•
Grind garlic and ginger to make a fine paste.
•
Grind cardamom, cinnamon and cloves to a fine powder.
•
Heat oil and saute onions till light brown.
•
Add garlic-ginger paste, bay leaf, red chilli powder, green chilies to it and fry for 5 to 7 minutes.
•
Add prawns, coconut milk, sugar, the ground spices, salt and little water.
•
Cover the vessel and simmer over medium flame for about 10 minutes.
Prawn Tikka Recipe
Ingredients:
• 300 gms Prawns (cleaned) • 1 tsp Chilli powder • 4 Garlic flakes • 4 tsp Lemon juice • 3 tbsp Sesame seeds • 1 Bunch coriander leaves • Salt to taste • Oil for frying
Cooking Instructions:
•
Cut prawns into pieces.
•
Grind garlic to make a paste.
•
Make a spot horizontally with a knife in the middle.
•
Mix lemon juice, salt and garlic paste.
•
Put this mixture in the middle of the prawn pieces.
•
Keep prawns for drying.
•
Grind sesame seeds, chilli powder, salt and coriander leaves to make a paste.
•
Put this paste on the prawn pieces.
•
Fry these prawn pieces till crisp.
•
Serve hot.
Prawn Sushi
Ingredients:
prawns, unshelled - 6 nos
For the Marinade:rice vinegar - 3 tbspssugar - 1 tspajinomoto - a pinchwater - 4 tbspsalt ¼ tsp
For the Filling:egg yolks - 4 nossugar - 1 ¼ tsplemon juice - 2 ½ tspsalt to taste
Method:
1. Keeping the shell intact pass a tooth pick through the flesh of the prawn so that it doesn't curl.
2. Boil these prawns in water for about 3-4 minnutes or till they change colour.
3. Drain the water and immediately pass the prawns through cold water.
4. Now remove the toothpicks and peel the shell off from the prawns, but leave the tail section of the shell.
5. Cut the prawn slightly and remove the vein from its back.
6. Make a deeper incersion on the prawn and spread the prawn making it look like a butterfly.
7. To prepare the marinade, mix the vinegar with water, salt, sugar, ajinomoto and mix it with the prawns, then marinate for 1 hour.
8. Beat the egg yolks lightly and remove about 21/2 tsps. of the egg yolks and keep aside.
9. Add water to the remaining yolks, mix well and cook over a medium flame till the yolks turn firm.
10. Drain the yolks and then mash them to a fine paste.
11. Mix the sugar, salt. lemon juice, ajinomoto and the rest of the egg yolk and beat well.
12. Pass this mixture through a fine sieve, then mix it with the mashed egg yolk and keep aside.
13. Divide the filling into 6 portions and then filling them into the 6 individual prawns.
14. Seal the edges but pressing them together and serve
Prawn Patio
Ingredients:
500 gms - prawns5 to 6 tbsp - oil 6 - medium sized onions (very finely chopped)3 - big tomatoes2 tsp - dhanshak powder½ tsp - red chilli powder¼ tsp - turmeric powder2 tsp - sugar2 tbsp - vinegarhandful of fresh coriander leaves (finely chopped)salt to taste
Method:
1. Clean, devein and wash the prawns.
2. Boil the tomatoes in sufficient water for five minutes.
3. Peel off the skin.
4. Make a puree and keep aside.
5. Lightly heat oil in a kadai, add onions and saute on a low flame till they are nice and brown.
6. Add the tomato puree to the onions. Mix well.
7. Add dhanshak powder, red chilli powder, turmeric powder, sugar and salt.
8. Mix well. Saute on a low flame till the mixture looks like a paste.
9. Add prawns and mix well.
10. Add coriander leaves and vinegar.
11. Cook on a low flame till the prawns are done.
12. Serve hot
Prawn Balchao
Ingredients:
750 gms - prawns12 - red chillies5 - onions10 flakes - garlic2 inch piece - ginger (crushed)2 tsp - cumin seeds12 - pepper corns4 - green chilles (slit)4 tbsp - oil1/2 cup - vinegar1/2 tsp - turmeric powdersalt to taste
Method:
1. Clean and devein the prawns.
2. Marinate them with salt and turmeric powder. Keep aside.
3. Grind red chilies, garlic, green chillies, and cumin seeds peppercorns in vinegar to a fine paste.
4. In a kadai, heat oil and fry the ginger and onions till golden brown.
5. Add the prawns and saute for three to four minutes.
6. Now add the ground masala and salt.
7. Mix well and cook till tender.
Grilled Prawns
Ingredients:
4 - jumbo prawns1 tsp - ginger and garlic paste3/4 cup - hung yogurt1 tsp - yellow chilli1/2 cup - lemon juice2 tsp - fresh coriander4 to 5 tsp - olive oil
For Salsa:1 cup - chopped tofu1 cup - chopped pineapple1 cup - chopped tomato2 tsp - fresh coriander2 to 3 tsp - olive oil
For Stir Fried Vegetables:1/2 cup - bok choy1/2 cup - long beans1 cup - cabbage leaves1 tsp - chopped ginger1 tsp - chopped garlic
Method:
1. In a bowl mix hung yogurt, yellow chilli, ginger and garlic paste, lemon juice, coriander, olive oil and salt.
2. Marinate the prawn with the mixture and bake in a pre-heated oven for 6-8 minutes.
3. For the Salsa,in a bowl, toss together tofu, pineapple, tomato, coriander, lemon juice, olive oil and salt.
4. For the stir-fried vegetables, blanch all the vegetables. Keep aside.
5. Heat olive oil in a pan, add the ginger and garlic.
6. Toss in the beans, cabbage, bok choy, salt and saute lightly.
7. Put the baked prawn in a dish.
8. Serve topped up with salsa and the stir fried vegetables
Prawns Masala
Ingredients:
20-25 medium sized prawns (clean the prawns and marinate them for about 15-20 mins by adding little of turmeric powder, chilly powder and salt.)2 medium sized onions finely chopped1 tomato chopped1 peeled and cut potato1/2 tsp ginger paste1 tsp garlic paste1 tsp dhana-jeera powder1 tsp garam masala powder2 tsp red chilly powder1 tsp turmeric powder1 tbsp tamarind juicefinely chopped coriander and fresh grated coconut for garnishing.salt to taste
Method:
1. Take oil in a vessel and add the finely chopped onions and the potatoes alongwith some salt. Add to it the ginger garlic pastes.
2. Saute the onions and the potatoes on low flame till it leaves oil on the sides and the potato pieces are cooked. Add the tomatoes and saute again.
3. Then add the garam masala powder, turmeric powder, red chilly powder, dhana jeera powder. Saute the mixture. Add the prawns and cook on low flame by covering the vessel with a lid.
4. After the prawns are cooked add the tamarind juice to it. Lastly garnish with coriander leaves and freshly grated coconut.
Chilli Prawns
Ingredients:
120 gms. small prawns, 1 tbsp. oil, 1 tsp. cumin powder, ½ onion, chopped, 1 small tomato chopped2 tbsp. ginger-garlic paste, 1 tsp. red chilli powder, salt to taste, juice of 1 lemon, 1 tsp. ground fenugreek (methi), ¼ tsp. black, crushed pepper, 1 tsp. fresh ginger chopped 1 tsp. fresh green chilli chopped 1 tsp. fresh coriander, chopped.To garnish :a red pepper julienne1 yellow pepper, julienne1 green pepper, juliennesome parsley (optional).
Method:
1. Wash and de-vein the prawns and dry them. Heat the oil in a kadai or a non-stick fry pan.
2. Add the cumin and onion and cook for about 5 mins. until lightly browned.
3. Add the chopped tomato and fry until the tomato is fully cooked and dry, then add the ginger-garlic paste, red chilli powder, salt to taste, lemon juice, ground fenugreek and crushed pepper.
4. Stir-fry for 1-2 mins. Add the fresh ginger, chilli and coriander. Add the cleaned prawns and stir fry for about 3 mins.
5. And put into a serving bowl or kadai. Garnish with boiled julienne-sliced red, green and yellow pepper and parsley.
Spicy Prawns
Ingredients:
Fresh Prawns- 1200 gmLime juice (from one)Desiccated Coconut- 2 tablespoonsTomato (ripe)- 2 Garlic- 3 clovesGinger- 1 pieceOnion-1Fennel seed- 1 teaspoonCumin seed- 1 teaspoonFenugreek seed- 1/2 teaspoonChilly powder- 1 teaspoonTurmeric - 1/4 teaspoonOil- 2 tablespoonsCurry leaves- 1 sprig or 10 leavesSalt- to tasteCoriander leaves for garnishing- 1/4 cupWater- 100 ml.
Method:
1. Peel away the shells of the prawns. Put into a pan, add the lime juice, and leave for 5 minutes. Wash each prawn under running cold water, and pat dry with kitchen paper.
2. In a food processor, blend together the coconut, tomatoes, garlic, ginger and onion.
3. Grind the fennel, cumin, fenugreek, chilli and turmeric to a fine powder.
4. In a medium-sized pan, heat the oil. Add the curry leaves and the ground ingredients (the spices) and fry over a low heat for a couple of seconds. Add the blended ingredients and continue to fry for 2-3 minutes. Add the water and bring slowly to a boil. Simmer for 2 minutes.
5. Add the prawns and the salt and bring back to the boil. Simmer for 6-8 minutes, or until the prawns are cooked through.
6. Garnish with coriander leaves, and serve.
Pepper Prawns
Ingredients:
1/2 Kg of Prawns2 large size Onions5-6 Green Chillies1/4 tsp Turmeric1 tsp Chilly powder Coarsely ground Black Pepper PowderSalt to tasteKothmir (Coriander Leaves)
Method:
1. Cut the onions into desired size. Chop the green chillies.
2. Pour oil into a vessel. Add onions, green chillies, fry them in the oil till it get browned and then put the prawns into the fried onions and let it get cooked for (5 min) then add turmeric, black pepper powder, chilly powder and salt to taste. Mix everything together and cook for (15 to 20 min) on medium flame.
3. Garnish with corainder leaves.
4. Serve hot with rice or chapathis.
Prawns Dalna
Ingredients:
Prawns (or shrimps) peeled (250 gms after peeling)3 medium onions cut small3-4 large potatoesHaldi PowderMirchi powder (3/4 teaspoon) or chopped fresh green/red chillies (4-5) or according to taste.Coconut powder (essential)Fresh Cream (optional): If used, use according to taste, more if you desire more gravy, less if you prefer a dry dish. I use about 50 gms. for a slightly dryer version.
Method:
1. Wash prawns (or shrimps) and marinade with coconut powder (3-4 teaspoons), Haldi Powder (1/2 teaspoon), Salt (1 teaspoon) and fresh cream. Leave for 15-20 mins.
2. Boil the potatoes till done. It is important that they are not over-done. The pressure-time (or boiling time) varies with the potatoes type, use own judgement to assure that they are just cooked but firm.
3. Peel off skin and cut in triangular (not too small) pieces.
4. Heat Oil, add above potatoes, chillies, onions, haldi powder (1/4 teaspoon) and coconut powder (3-4 teaspoons). Salt according to taste.
5. Fry till the onions and potatoes are brown.
6. Add fresh cream. Stir 1 min.
7. Add marinated prawns along with the marinade. Mix well.
8. Put the entire mix in an Oven and 280 degrees Celsius preheated for about 3-5 minutes. For the prawns, I prefer a harder crust and soft inside, you may use your discretion.
9. In case there is no oven available, heat on a medium flame for 7-8 minutes.
This is best eaten with Basmati Rice.
Prawn Surprise
Ingredients:
½ kg. shelled prawns4 tbsp. mayonnaise2 tbsp. chopped spring onions2 tbsp. grated cheese1 tbsp. thick creamsaltpepper and mustard to tastefew peppercornssliced green chillies6 slices of bread.
Method:
1. Boil the shelled prawns with salt, peppercorns, sliced green chillies and very little water (about ¼ cup).
2. When prawns turn pink and are cooked, drain and cool, removing peppercorns and chillies. Chill the prawns.
3. Combine the boiled prawns with mayonnaise, chopped spring onions, grated cheese, thick cream, salt, pepper and mustard to taste (if the mixture looks dry, add more cream).
4. Cut the bread slices into squares. Pile prawn mixture on each square. Sprinkle a little more grated cheese on top.
5. Bake in a very hot oven till squares are golden-brown and bubbly.
6. Serve hot decorated with parsley.
Prawn Baffad
Ingredients:
1/4 kg cleaned prawns (uncooked)8-10 dried kashmiri chillies1/2 tsp cummin seeds12 peppercorns3 cloves garlic1/2 inch piece ginger1 tsp turmeric powder2 onions, chopped2 big tomatoes, skinned and choppedsalt to tastehalf cup of water in which tamarind has been dissolvedvinegar to taste
Method:
1. Grind together the chillies, cummin, peppercorns, garlic and ginger.
2. Mix in the turmeric.
3. Fry the onions till light brown.
4. Add the tomato and stir a bit before adding the prawns.
5. Fry for a minute.
6. Add the masala, tamarind and vinegar.
7. Cover and cook until prawns are just done. Do not overcook.
8. Serve hot
Prawn Vindaloo
Ingredients:
1 kg Prawn2 medium size Onion1 tbsp Cummin seeds1 tbsp Coriander seeds1 1/2 tbsp Mustard seeds2 tbsp Vinegar1 tbsp Red Chilli powder2 tbsp Mustard Oil1/2 tbsp Turmeric powderSalt
Method:
1. Peel and wash the prawns and keep aside.
2. Grind cumin, coriander and mustard seeds together. Add the grinded spices, oil, chilli powder, salt, turmeric powder, vinegar into the prawns and mix it well and keep aside for an hour.
3. In a wok add 2 tbsp of mustard oil and fry the onions and then add prawns. Cook it in a low heat and cover it till it is cooked. Have it with steamed rice.
Prawn Sambal
Ingredients:
1/2 kg - prawns (semi large)1 tbsp - tamarind juicesugar to tastesalt to taste
To Pound:5 - dried chillies (soak in water)4 - fresh red chillies1" - fresh turmeric (Kunyit basah)1/2" - shrimp paste (belacan)10 - shallots
Method:
1. Saute the pounded ingredients in low fire until fragrant.
2. Add in prawns and combine with the sauce.
3. Add in tamarind juice, salt and sugar to taste.
4. Cook until prawns are done.
5. Garnish with chopped coriander leaves or spring onions.
Spicy Salt and Pepper Prawns
Ingredients:
250 gms - prawns (shrimp) in their shells, defrosted if frozen1 tbsp - light soy sauce1 tsp - chinese rice wine or dry cherry2 tsp - corn flouroil for deep frying2 to 3 - spring onions (scallions) (to garnish)
For Spicy Salt and Pepper:1 tbsp - ground Szechwan peppercorns (or plain black pepper corns)1 tbsp - five-spice powder (Chinese)1 tbsp - salt
Method:
1. Pull the soft legs off the prawns (shrimp) but keep the body shell on.
2. Dry well on absorbent kitchen paper (Paper towels).
3. Place the prawns (shrimp) in a bowl with the soy sauce, rice wine or sherry and corn flour (cornstarch).
4. Turn the prawns (shrimp) to coat thoroughly in the mixture and leave to marinate for about 25-30 minutes.
5. To make the Spicy Salt and Pepper, mix the salt, ground Szechwan peppercorns and five spice powder together.
6. Place in a dry frying pan (skillet) and stir-fry for about 3-4 minutes over a low heat stirring constantly to prevent the spices burning on the bottom of the pan.
7. Remove from the heat and allow to cool.
Prawns and Chillies in Spicy Lime Sugar
Ingredients:
2 kg - jumbo prawns100 gms - onion, sliced thinly3 to 4 tbsp - capsicum sliced julienne50 gms - tomato5 cloves - garlic, peeled and crushed3” - ginger, peeled and crushed1 sprig - curry leaves1 pce - lemon grass, sliced inch8 - cloves10 - cardamoms2 tsp - chilli powder1 tbsp - lime juice3 tbsp - sugar2 tbsp - corn oil½ cup - watersalt to taste
Method:
1. Wash and clean the prawns.
2. Peel and devein them but leave the tail tips on.
3. Marinate them with salt, ginger, garlic and lime juice and oil for 15 mins.
4. Saute them for 5 mins with curry leaves, lemon grass, cloves and cardamoms and let all cook on low fire for 5 mins.
5. Chop 50 gms of tomatoes and put in a saucepan.
6. Add chilli powder, sugar and half cup of water and make a sauce.
7. Pour over prawns and stir.
8. Put all the capsicum and onion into the prawns and cook for 2 mins and take out.
9. Serve with rice.
Garlic Pepper Prawns
Ingredients:
Peeled large prawns - ½ kgLime juice - 2 tbspSalt & pepper to tasteOil - to brushOil - 2 - 3 tbspMinced garlic - 1 tbspFreshly crushed black pepper - 1 tsp
Method:
1. Marinate the prawns in lime juice, salt and pepper for ½ hour.
2. Brush with oil and grill till cooked (about 5-8 minutes).
3. Heat oil in a pan, brown garlic in it. Add pepper. Add prawns.
4. Remove from fire and toss till prawns are coated with garlic and pepper.
5. Serve hot.
Prawns Masala (Dry)
Ingredients:
500 gms Prawns, shelled, deviened and washed1/4 Cup Grated Fresh Coconut1 small onion sliced fine3 slit green chillies1/2 inchi ginger chopped1 sprig curry patta1/2 Tsp Mustard Seeds1/2 Tomato Chopped fine2 Tblsp Coconut OilSalt to taste
To be wet ground curry paste : (with as much less water possible and ground very finely)
3/4 Cup Fresh grated coconut1/2 tsp Mustard Seeds1/2 tsp Cummin Seeds1/2 Tblsp Coriander Seeds4 - 5 Garlic Cloves3-4 Pepper Corns1/2 small onion chopped1/4 tsp turmeric powderSmall marble sized ball of tamarind5 Madras Red Chillies6 Kashmir Red Chillies
First half grind the above ingredients and then add the below:
1/2 Tomato (the inside pulp and seeds should be removed and only fleshy part to be added to the curry paste)1/4 tsp Methi Seeds
Fine grind the above now.
Method:
1. Heat oil add mustard seeds and allow it to splutter.
2. Add curry leaves, onion, ginger, green chillies and fry further till the onion turns translucent.
3. Add tomato and fry further till the tomato is cooked.
4. Add curry paste and fry further for 5 minutes.
5. Add salt to taste.
6. Then add prawns to the fried masala.
7. The prawns will leave water. If you feel the water exuded is insufficient then add about 1/2 a cup of water and stir cook continuously till the prawns are almost cooked.
8. Add fresh grated coconut stir for 2 minutes.
9. Serve hot with crispy rice dosas or plain rice. Best as side-dish or main course.
Pakistani Prawns
Ingredients:
4 cups Prawns, peeled 8 cloves Garlic, slices 1 tsp Chili powder 1 cup Water 1 tbsp Sugar 4 Onions 6 Tomatoes, peeled, seeded & chopped 6 Bay leaves 2 tbsp Olives, chopped 1 tbsp Pepper 4 tbsp Butter 4 tbsp Salad oil 1 dsp Salt
Method:
1. Chop onions and garlic and sauté in a mixture of oil and butter until golden brown.
2. Add tomatoes and cook for 10 minutes, then add cleaned prawns, salt, pepper, chili powder, sugar and 1/2 cup of water.
3. Cook till the prawns are pink
4. Add the bay leaves and olives.
5. Serve hot.
Prawn Malaikari1 pound prawns20 grams onions20 grams garlic30 grams ginger1 teaspoon turmeric1 cup coconut milk1 teaspoon chile powder2 bay leaves6 cloves10 cardamoms2 cups yogurt in 1 cup of water1 cm cinnamon stickoil or ghee for cookingMake a paste of onions, ginger, garlic, turmeric and chile powder in a blender with little water Blend cinnamon, cloves, and cardamoms without any water. (dry masala) Apply salt and turmeric to the prawns and keep aside. Heat oil or ghee or a mixture of both. Add bay leaves, prawns and fry for a minute. Now mix yogurt with ground paste. Stir fry the prawns with this mixture until oil separates. Add coconut milk and salt. Cook until a thick gravy forms. Remove from heat and garnish with dry ground masala.
PRAWN ROAST
Ingredients:
1 lb (approx. ½ kg) prawns or shrimp peeled, deveined and washed thoroughly
1 cup red small onions thinly sliced
¼ cup garlic minced
1- 1 ½ tbsp ginger minced
4 green chillies split lengthwise
2-3 sprigs of fresh curry leaves
1/3 cup small coconut slices/’Thengakothu’
1 piece ‘kudam-puli’/Gamboge
Masala powder (Recipe follows)
1 ½ tbsp coriander powder
2 tsp red chilly powder
¼ tsp +1/4 tsp turmeric powder
1 tbsp freshly squeezed lemon juice
Salt to taste
2 tbsp + 1tbsp coconut oil
To make the Masala Powder: (For 1 lb prawns)
1 tbsp fennel seeds/’Perinjeerakam’
½ tbsp black peppercorns
4-5 small ½ inch cinnamon sticks
1 clove
1 cardamom
Directions:
Grind and powder the spices, mentioned to make the masala powder. Make a marinade with this masala powder, turmeric, salt and lemon juice and apply it thoroughly on the cleaned prawns, using your hands and leave it in room temperature for around 20 minutes. Soak the kudam-puli in some water to make it soft.
In the meantime, chop the red small onions, ginger and garlic.
Heat oil in a big shallow pan , sauté the small onions until they turn pale in low flame; add minced garlic, ginger and green chillies cook until everything turns transparent, At this stage, add turmeric powder, red chilly powder and coriander powder and stir continuously until the raw smell goes, making sure that you don’t burn your onions or spice powders. Now add the coconut slices (coconut slices should be smaller than the prawns) and 2 sprigs of curry leaves and combine well with the base mixture and then add the marinated prawns to this; take out the leftover masala from the bowl by adding a couple of tablespoons of water and pour it to the pan and also the softened kudam-puli (without water) and cook covered, in medium heat, until the prawns changes its colour and is almost cooked. Do not add water to cook the prawns. Once the prawns are almost cooked, remove the lid and roast them, in low flame for 10-15 minutes, until it reaches a brown colour, as in the picture, and fully dried up. Do a taste –test in between and adjust the salt, if needed. Just two minutes before turning off the heat, make a well in the centre of the mixture and add 1 tbsp coconut oil and a sprig of curry leaves and coat the entire dish well with this oil and herb; do not omit this stage of cooking as it really helps the dish to attain a wonderful aroma of the coconut oil and fresh fragrance of the curry leaves.
Serve warm with rice or chappathi (Indian bread). This dish attains its real flavour after a couple of hours from cooking and tastes the best, the nexy day!!
COCONUT MASALA TIGER PRAWNS RECIPES:
2
pieces cinnamon bark
1
teaspoon cumin seeds
1
teaspoon whole cloves
1
teaspoon cardamom seeds
3
tablespoons onions, sauteed in ghee
1/2
teaspoon cumin
3
tablespoons onions, ground
1
tablespoon green chilies, chopped
1/2
cup tomatoes, diced
1
teaspoon salt
1/4
cup coconut milk
1
tablespoon vinegar
5
tiger shrimp
1/2
teaspoon garam masala
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Indian Curries
Shrimp Curries
1. To make garam masala, roast cinnamon, cumin, cloves and cardamom in a pan until the colour changes.
2. Grind to a powder and save.
3. heat onions, cumin, onions, chilies in saute pan.
4. Stir in tomatoes, salt.
5. Add coconut milk and vinegar and heat through.
6. Add prawns.
7. Saute till colour changes then stir in garam masala.
8. Serve immediately.
prawn balti
Measure
Ingredient
2 pounds
Large prawns
3 tablespoon
Ghee or corn oil
5
Cloves garlic; sliced very thin
8 ounce
Onion; sliced thin
4 tablespoon
Balti paste (See recipe)
2
Tomatoes finely minced
1 tablespoon
Tomato puree (up to)
6
Fresh chillies
1 small
Red pepper; diced
1 small
Green pepper; diced
1 tablespoon
Balti garam masala (see recipe
2 teaspoon
Paprika
1 tablespoon
Fresh coriander l
Heat ghee or oil in the pan (karahi). Add the garlic and stir fry for a few seconds before adding the onions. Fry for 10 mins or until the onions become translucent and just start to turn brown. Don't leave it alone, it needs regular stirring. Add the Balti masala paste, tomatoes and tomato puree, mix well. Add the peppers and chillies, raise the heat, it should sizzle zway nicely, then put the prawns into the delightful smelling mixture. Stir-fry for 5 mins or so. Add Balti garam masala, paprika and a little salt, add small quantities of water to stop it all from sticking. Continue to stir-fry for another 5 mins or
until the prawns are done. Be careful not to add too much water as the dish should be quite dry. Serve sizzling, garnished with the fresh coriander. Eat with naan bread and/or rice.
Capsi n Prawns Recipe
Prawns(Chemmeen) - 1 lbOnion(medium) - 3 nosGrated coconut - 1 cupGarlic pods - 5 nosGinger - 3/4" pieceTomato(medium) - 2 nosCapsicum(green) - 2 nos(cut into cubes)Red chilly powder - 2 - 3 tspTurmeric powder - 1/4 tspSalt - As reqd Oil - 2 - 3 tbsp Coriander leaves - 3 stems
Preparation Method
1)Marinate prawns with red chilly powder, salt and turmeric powder. Keep aside for minimum half n hour.2)Heat oil in a pan.3)Add chopped onions and saute them well.4)Add crushed ginger and garlic and keep stirring.5)Add finely cut tomatoes and allow the tomatoes to set in.6)Add the marinated prawns and cover with a lid.7)Allow it to cook.8)When almost done, add grated coconut.9)Finally, add capsicum and remove from fire, when the capsicum too is done.10)Garnish with coriander leaves.:- Serve hot with chappathi, roti, naan and the like!
Prawns Masala Fry Recipe
Ingredients
Tiger/Medium prawns(Chemmeen) - 50 - 60 nosAniseeds(Perinjeerakam) - 1 tbspCumin seeds(Jeerakam) - 1 tspGrated coconut - 1 cupChilly powder - 1 1/2 tspSalt - As reqdSmall onions - 7 - 8 nosCurry leaves - 10 sprigs (approx. one handful)Coconut oil - 3 tbsp
Preparation Method
1)Clean the prawns.2)Grind together aniseeds, cumin seeds, coconut, chilly powder, salt and small onions to a paste.3)Marinate the prawns with the above paste and refrigerate it for an hour.4)Heat 3 tbsp of oil in a frying pan, 5)Add 4 - 5 sprigs of curry leaves.6)Add the marinated prawns to the pan and stir it continuously to avoid getting it burnt at the bottom of the pan.7)Close the pan occasionally with a lid, in order to cook the prawns.8)Add more curry leaves and stir it regularly, till the prawns are covered with the masala.:- Serve with white rice.:- The more the curry leaves, the better the dish will taste.
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