Prawn Varual Recipe
Ingredients
Prawns (shelled) 12-16 medium sized
Ginger 1 inch piece
Garlic 6-8 cloves
Tamarind pulp 1 marble sized ball
Cumin powder 1 tsp
Red chilli powder 2 tbsps
Turmeric powder ½ tsp
Salt to taste
Rice flour 2 tbsps
Oil ¼ cup
Lemon juice 1 tbsp
Method
1. De-vein, wash and pat dry prawns with a clean kitchen towel. Peel, wash ginger, garlic and grind to a fine paste. Soak tamarind in two tablespoons of water, squeeze and remove pulp.
2. Mix ginger-garlic paste with tamarind pulp, cumin powder, red chilli powder, turmeric powder, salt to taste and rice flour and blend two tablespoons of oil into this mixture.
3. Marinate prawns in this mixture and leave aside for at least two hours, preferably in the refrigerator.
4. Heat the remaining oil in a pan, add the marinated prawns and cook for a minute on high heat.
Turn over the prawns and cook for another minute. Reduce heat and cook for two to three minutes turning the prawns occasionally for uniform cooking.
5. Remove, drain onto an absorbent kitchen towel or paper, sprinkle lemon juice and serve hot.
Prawn Baffad Recipe
Ingredients:
* 1/4 kg cleaned prawns (uncooked)
* 8-10 dried kashmiri chillies
* 1/2 tsp cummin seeds
* 12 peppercorns
* 3 cloves garlic
* 1/2 inch piece ginger
* 1 tsp turmeric powder
* 2 onions, chopped
* 2 big tomatoes, skinned and chopped
* salt to taste
* half cup of water in which tamarind has been dissolved
* vinegar to taste
Method:
Grind together the chillies, cummin, peppercorns, garlic and ginger.
Mix in the turmeric.
Fry the onions till light brown.
Add the tomato and stir a bit before adding the prawns.
Fry for a minute.
Add the masala, tamarind and vinegar.
Cover and cook until prawns are just done. Do not overcook.
Serve hot
Masala Prawns Recipe
Ingredients:
1 kg prawns, shelled & deveined
3 medium onions, chopped
Salt to taste
2 tbsp crushed red pepper
2 tsp roasted, ground cumin
15 crushed black peppercorns
1 tsp. kalonji (nigella)
2 tbsp. ginger-garlic paste
Few curry leaves
3 lemons
4 slit green chilies
Oil for cooking
Method:
1. Apply juice of 1 lemon on prawns and wash after 20 minutes.
2. Heat little oil in a skillet. Add onions and fry until golden brown. Add curry leaves, cook for 1 minute, then add ginger-garlic paste, all spices and cook for few more minutes.
3. Now add prawns and fry them until a little brown for 2 minutes. Lower heat and cook for 3 more minutes. Prawns will release water, if wish to keep gravy, do not dry.
4. Add lemon juice, green chilies and cook for few more minutes. Garnish with coriander leaves and serve with rice or naans.
Tip: This dish can be made dry also. Tamarind can be added instead of lemons.
Prawn Sixty Six Recipe
Ingredients:
8 pieces - medium sized prawns, shelled and deveined (with tall intact)
For the Batter:
1 - egg white
2 tbsp - plain flour
½ tbsp - cornflour
a pinch salt
a pinch pepper
1 tsp - ginger juice
For the Masala:
1 - large onion, chopped
2 tbsp - ginger/garlic paste
2 - green chillies, chopped
1 tsp - chilli paste
16 - curry leaves
1 tbsp - ginger juliennes
1 tbsp - tomato ketchup
1 tbsp - tomato puree
1 tbsp - soya sauce/oyster sauce
1 tbsp - sugar
4 tbsp - yoghurt
1 tsp - tomato paste, whisked into the yoghurt
4 tbsp - oil
2 tbsp - coriander leaves, chopped
salt to taste
oil for deep frying
Method:
Mix all ingredients for the batter in a bowl with little water till a batter of dipping consistency is reached.
Heat oil in a wok.
Dip the prawns in the batter and deep fry for 2-3 mins.
Heat 4 tbsp oil in a wok and fry the chopped onions till pink.
Add the green chillies and ginger garlic paste.
Fry till onions are golden brown.
Add the curry leaves and chilli paste and saut for 30 seconds.
Now add the yoghurt and saute till the oil separates.
Add the sauces, tomato puree, ketchup, sugar and ginger juliennes.
Add the fried prawns and 2 to 3 tbsps of water if needed to coat the prawns over with the sauces.
Stir-fry for another 30 seconds on low heat.
Serve garnished with coriander leaves.
Brinjal Prawn Curry Recipe
Ingredients
1/2 lb Prawn medium side
1/4 lb Brinjal cut into 1 by 2 inch slice
1/4 lb tomato chopped
1/2 tbsp cumin
1/2 tbsp mustard
1/2 tbsp turmeric
1 tbsp cumin, 2 tbsp mustard, 3 green chilli, coriander leaves, 4 cloves of garlic and a quarter inch of ginger grind all these ingredient into a paste with 2 tb of water
Salt to taste
5 tbsp of oil
1/2 cup of water
Method
First clean the prawn.
Take 2 tbsp of oil in a frying pan, and fry the brinjal until golden brown. Keep the fried brinjal aside.
Then take 2tbsp of oil and fry the prawn in low heat until golden brown.
Keep the prawn fried aside and take 1 tb of oil and and when oil start to heat add the 1/2 tbsp of cumin and 1/2 tbsp of mustard.
Then add the chopped tomato and then stare for couple of second and let it cook for 2 to 5 minute and then add the fried prawn first and stir well and then add the brinjal and add the paste and turmeric and salt to taste and let it cook for 5 minute and add 1/2 cup of water.
And keep your pan in high heat upto boiling point then reduce the heat and keep it in low to medium heat for 5 minute. And your curry is ready serve hot with rice.
Coconut Prawn Gravy Recipe
Ingredients
Prawns - 750 grams
Onions - 1 large, ground to a paste
2 medium, sliced finely
Chilli paste - 2 tbsp
Bay leaves - 3
Coconut Milk - 1 cup thick and 1 cup thin (milk can be extracted from one large coconut or tinned coconut milk may also be used)
Green Cardamom - 3 to 5
Salt to taste
Oil for frying
Method
Wash and dry the prawns in a kitchen towel. Set aside.
Heat oil in a wok (kadai). Add bay leaves and green cardamom and fry for a few minutes.
Add sliced onions and fry till golden brown. Then add the ground onion paste and the chillie paste. Fry for several minutes adding little water, as necessary, to prevent the masala from burning. Add the prawns. Stir thoroughly and then add the thin coconut milk. Keep simmering in high heat till the gravy reduces to a half. Add salt to taste. Finally add thick coconut milk and simmer in medium heat for 12 to 15 minutes. Serve hot with rice.
Prawn Kabab Recipe
Ingredients
12 Prawns big size
3 Tsp Ginger paste
3 Tsp Garlic paste
2 Tsp Lemon juice
Salt to taste
1 cup Curd
1 cup Cream
3 Tsp Gram Flour
1 Tsp white Pepper
1 Tsp Ajwain (caraway)
1 Tsp Clove Powder
Marination:
Shell & clean the prawns in the water and shed it for ten minutes.
Blend the curd & cream properly then add 3 Tsp GramFlour, 1 Tsp whitePepper, 1 Tsp clove Powder & mix it again.
Method
Mix the dried Prawns in this marination and add salt to taste. Mix the marination and put it in the Silver Foil fully covered & Freeze it for Two hours.
Insert the Prawns one by one in the oven stick and tandoor it for 20 minutes until it is golden brown. Put butter over the Prawns and Oven it for 2 minutes at 180 degrees.
Tomatoes Stuffed with Prawns Recipe
Ingredients
8 medium size tomatoes
1 cup cooked prawns - cut fine
1 large onion - cut fine
2 green chillies (deseeded) or 1 tbsp chillie sauce
2 eggs
1/4 tsp pepper powder
Juice of 1 lime
1 cup bread crumbs
Salt to taste
Method
Slice the top of each tomato and scoop out the contents.
Heat 2 tbsps oil, fry tomato pulp, onion, green chillies, prawn & pepper powder until dry.
Add juice of 1 lime and salt to taste.
Refill the tomatoes, spread beaten eggs & bread crumbs over.
Bake at 160oF in an ordinary oven for approx. 7-10 mins or fry.
Serve with sliced capsicums.
Prawn Tikka Recipe
Ingredients
Gray Prawns 500 gm
Natural Yogurt 1/4 Cup
Garam Masala 1 tsp
Garlic Paste 1 tsp
Ginger Paste 1 tsp
Lemon 1 medium size
Turmeric Powder 1 tsp
Salt a pinch or according to taste Red Chilly Powder 1 tsp
dhaniya-zeera powder 1/2 tsp
Butter 1 tbsp.
Method
Wash the prawns. Remove shell and black string from the prawns.
Mix Prawns with turmeric powder, salt and juice of 1 lemon. Keep it aside for 15 minutes. Mix Yogurt, Garlic Paste, Ginger Paste, Garam Masala, Chilly Powder and dhaniya-zeera powder into a bowl and mixed with prawns. Marinate the prawns for 2/3 hours. Roast the prawns in Barbecue Grill and apply butter and marinade from time to time
Coconut Prawn Patia Recipe
Ingredients:
1 kg prawns
5 tbsp grated coconut.
500 gms tomatoes, peeled and chopped.
500 gms onion, chopped.
6 tsp oil.
2 tsp garlic and ginger paste.
2 tsp vinegar.
½ tsp sugar.
1 tsp coriander powder.
1 tsp turmeric powder.
2 tsp chilli powder.
A few curry leaves.
Some chopped coriander.
Salt to taste.
Method:
1. Fry chopped onion in half the oil till golden brown.
2. Remove blend to a paste and keep aside.
3. Saute coconut in remaining oil with garlic and ginger paste and fry till light brown.
4. Add prawns, tomatoes, vinegar, sugar, onion paste and all spices, salt and fry.
5. Add ½ cup of water and leave it on slow fire until the prawns are cooked.
6. Before serving, garnish with chopped coriander and curry leaves.
7. Serve hot with yellow rice.
Prawns in Spicy Coconut Sauce Recipe
Ingredients:
14 oz Canned coconut milk
8 Dried, red chile peppers *
2 ts Cumin seeds
2 ts Coriander seeds
1 ts Turmeric
1 tb Grated fresh ginger 6 Garlic cloves, minced
5 tb Peanut oil
1 lg Onion, thinly sliced
Salt
1 lb Prawns, shelled, deveined
Method:
Do yourself a favor and use canned coconut milk in this recipe. It's a lot easier and probably better than what you would produce using a fresh coconut. Process the grated fresh coconut or the desiccated coconut with 3 1/2 cups hot water in a food processor. Drape a piece of folded cheesecloth over a bowl and pour the coconut mixture into the cheesecloth. Strain the liquid, squeezing the pulp to extract as much milk as possible. This is thick coconut milk; set aside. Pour 2 1/2 cups hot water over the coconut in the cheesecloth and squeeze to extract more milk into
another bowl. This second extract is thin coconut milk. Set aside. If you are using canned coconut milk, skip this step and proceed with the recipe. Grind the chile
peppers, cumin and coriander seeds in a spice grinder and set aside. Process the thick coconut milk (or canned coconut milk) with the ground spices, turmeric, ginger and garlic; set aside. Heat the oil in a heavy, shallow pan. Add the onions and cook until the edges begin to turn almost reddish brown (about 15 minutes), stirring frequently. Add the coconut-spice mixture and cook until the liquid evaporates and oil separates from the paste. Cook this paste for 10 more minutes, stirring
constantly. Stir in the reserved thin coconut milk (or 2 cups water, if you have used canned coconut milk) and let simmer until reduced to a creamy sauce. Add salt to taste. Stir the prawns into the sauce and cook a few minutes until the prawns are just cooked. (Be careful not to overcook). Serve with steamed rice.
Pepper Prawns Recipe
Ingredients
1/2 Kg of Prawns
2 large size Onions
5-6 Green Chillies
1/4 tsp Turmeric
1 tsp Chilly powder
Coarsely ground Black Pepper Powder
Salt to taste
Kothmir (Coriander Leaves)
Method
Cut the onions into desired size. Chop the green chillies.
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.
Garnish with corainder leaves.
Serve hot with rice or chapathis.
Prawns and Cauliflower in Coconut Milk Recipe
Ingredients
250 gms. Cauliflower [flowerets]
20 medium size Prawns [cut the hacksaw type head side]
3 medium size Onions [cut in square]
2 medium size Tomatoes. [cut in square]
2 medium size Green Chillies [ slot and deseeded]
2 tea spoons Ginger-Garlic paste.
2 tea spoons Red Chilly powder.
1 tea spoon Turmeric Powder.
1 tea spoon Garam Masala Powder.
4 cups Coconut Milk.
4 spoons
oil
Salt to taste and Green Coriander for garnish.
Method
Heat oil in a flat pan.
Add chopped onion and saute till translucent. Add tomatoes and saute.
Add red chilly powder, turmeric powder, ginger- garlic paste and cook till oil separates.
Add cauliflower, saute till bit cook. Add prawns and salt Stir neatly.
Add 1/2 cup of water, keep lid and cook till prawns half cooked. Add coconut milk and garam masala powder and green chillies. Cook till thick gravy.
Garnish with green coriander.
Serve with Boiled Rice or Rotis.
Prawn Pulav Recipe
Ingredients
2 cups Prawns washed cleaned and divined
2 cups Basmati Rice washed and dried
1 tablespoon Ginger Garlic Chillies paste
1/2 tsp Tumeric powder
1 tsp Chilli powder
2 tsp Tandoori Masala
1 Onion finely chopped
2 tsp Whole Masala (1 bay leave, 4 cloves, 4 peppercorns, cinnamon 1 stick, 1 javatri, 2 cardamon)
Chopped Coriander Leaves 2 tbsp
3 tbsp Oil
Salt to taste
Method
Add the chilli powder, turmeric and salt and tandoori masala to the prawns and keep aside.
Heat oil in a flat bottom pan.
Add the whole masala and let it crackle. Add ginger garlic chilli paste and fry for a minute.
Add onions and fry till translucent. Add the washed rice and fry for five minutes on low flame.
Add the prawns along with its masala and fry for a minute.
Add 4 cups of hot water. Cover and cook till rice is done.
Garnish with chopped coriander leaves.
Spicy Prawns Recipe
Ingredients
Prawns - 500 gms (cleaned)
Onions - 500 gms (finely chopped)
Tomato - 500 gms (finely chopped)
Red chillies - 2
Mustard seeds - 1/2 tbsp
Chilli Powder - 2 tbsp
Coriander Powder - 1 tbsp
Turmeric Powder - 1 tbsp
Ginger Garlic Paste - 2 tbsp
Oil - 250 gms
Method
When the oil in the pan is hot, put mustard seeds and red chillies. When it splutters, put onions and saute it till it becomes golden brown.
Then add tomato and wait till it is cooked well and smashed in oil.
Add prawns and saute for a while. After 5 minutes add ginger garlic paste and saute continuously for 5 more minutes. Add chilli powder, coriander powder and turmeric powder mix well and add 1/2 glass of water and stir. Wait till the water is evaporated and the oil separates from the dish. Decorate it with finely chopped coriander leaves. Delicious spicy prawns is ready now and you can serve it with Plain Rice and Sambar.
Green Prawn Pulao Recipe
Ingredients
1 cup Basmati rice washed and drained.
1 cup shelled, deveined prawns.
1 tsp turmeric powder.
1/2 tsp shajeera.
1/2 cup chopped coriander leaves
salt.
oil for frying.
To grind:
3/4 green chillies.
2 tsp chopped garlic.
7/8 peppercorns
5/6 cloves
1 tsp chopped ginger.
1 inch cinnamon
Method
Wash prawns, apply salt and turmeric powder and leave aside for 15 minutes.
Shallow fry the prawns in oil but do not let them harden. Save the oil.
Heat 2 tbsp oil, add shajeera. When it splutters add the ground masala and fry till oil separates. Then add the drained rice and fry for 2 minutes. Add one and a half cups water to it, add salt and mix it.
When the water boils reduce the flame and cook the rice on slow fire till done.
Fluff up the rice with a fork and mix fried prawns and sprinkle some of the oil used for frying prawns on the rice. Cover and leave on slow fire for five minutes.
Creamy Tiger Prawns Recipe
Ingredients:
2 tbsp vegetable oil
1 onion, chopped
2 lb raw tiger prawns, peeled
1 quantity Balti sauce
2 oz creamed coconut
2 oz ground almonds
1 lb courgettes sliced
¼ pt double cream
4 tbsp chopped fresh coriander
seasoning
2 oz toasted almond flakes to garnish
Method:
1. Heat the oil over high heat in a large Balti pan or wok.
2. Fry the onion for 2 minutes over high heat.
3. Stir in the prawns and cook for 3 minutes until they start to change color.
4. Add the Balti Sauce, coconut and almonds then bring to a boil, stirring at the same time.
5. Add the courgettes and cook gently for about 10 minutes until the prawns are cooked.
6. Stir in the cream and simmer for 1-2 minutes, then add the coriander.
7. Season and garnish with flaked almonds.
