PRAWNS RECIPES

TANDOORI PRAWNS

Tandoori Prawn Ingredients:

Prawn tails (with shells) 1 kg,
Lemon juice 2 tbsp,
Ginger-garlic paste 2 tbsp,
Salt to taste,
Ajwain 5 gms,
Red chilli powder 7 gms,
Garam masala 3 gms,
Turmeric 1/2 tsp,
Yoghurt 200 gms.

Method:

Shell the prawns. Devein them. Wash carefully and make sure there are no veins left over. Pat dry.Marinate with lemon juice, salt and ginger-garlic paste. Leave for 15 minutes.Make a mixture in yoghurt with ajwain, ginger-garlic paste, garam masala, red chilli powder and haldi. Squeeze prawns and an-hour. Arrange on skewers, cook in moderate tandoor or oven for 5 minutes. Take it out. Apply oil evenly four times on all sides. Cook for another 4 minutes. Serve with lemon wedge, a slice of tomato and cucumber.


PRAWN MALAIKARI

Prawn Malaikari Ingredients:

Prawn / Shrimp 1 lbs,
Cup Coconut Milk 1 cup,
Medium Size Onion 1 nos,
Ginger Paste 1 tbsp,
Slitted Green Chili 4,
Red Chili Powder 1 tsp,
Bay Leaf 2 nos,
Sugar 2 tsp,
Turmeric powder 1/2tsp,
Whole Cardamom 2 nos,
Cinnamon 1/2 ",
Whole Cloves 4 nos,
Cooking Oil 50 gms,
Salt to taste.

Method:

Wash and dive in the prawns. Rub some turmeric powder and add salt and turmeric on the prawns and keep aside. Chop the onions. Crush cardamom, cinnamon and cloves in a mortar and pestle. Heat oil and fry onions to a light brown. Add the garlic
and ginger paste, bay leaf, red chilli powder and fry for about 5 - 7 minutes. Add the prawns and fry along with the spices for a few minutes. Add coconut milk, sugar, salt and the ground spices (cardamom, cinnamon and cloves). Cover the vessel and simmer in medium heat for about 10 minutes. Add green chillies. Close the cover for another 10 minutes. Serve hot with rice.


PRAWNS KOLIWADA

Prawns Koliwada Ingredients:

400 grams Prawns, shelled and deveined,
2 teaspoons Red Chilli(Kashmiri) powder,
1 teaspoon Garlic paste,
1 teaspoon Ginger paste ,
1/2 teaspoon Thymol Seeds(Ajwain) ,
1 teaspoon Garam Masala(Hot Spice Mix),
1 Tablespoon Lemon Juice,
1 Tablespoon Plain Flour,
Salt to taste and a pinch of Orange-red color,
Oil to deep fry,
Onion slices and Lemon wedges to garnish.

Methods:

Wash the shelled and deveined prawns well. In a bowl, mix the prawns with the rest of the ingredients till the prawns are well-coated with the spices. Marinate for about 3 hours. Heat the oil till it is very hot and deep fry the prawns on medium heat till they are crisp. Garnish with onion slices and lemon wedges. Serve hot with Green Chutney.


PRAWN PATIA

Prawn Patia Ingredients:


250gm large prawns,
2 large tomatoes, chopped,
2 medium onions, chopped,
3 fat cloves of garlic, chopped,
Half tsp turmeric,
1 tsp coriander powder,
1 tsp cumin powder,
Half tsp chilli powder (more if you can handle it),
Half a cup of fresh coriander, chopped fine,
1 tbsp vinegar,
1 tsp sugar,
2 tbsp oil ,
Salt to taste.

Method:

Heat the oil and when hot, fry the onions until translucent. Add the garlic and continue to fry until pale brown.Add all the spices, the vinegar, the tomatoes and fry until the pungent smell goes and the onions start disintegrating. You may need to keep adding a little add hot water to the pan to prevent the spices from sticking to the bottom and burning.Add about half a cup of water to the mixture, stir in the coriander and simmer for about 15 minutes until the oil reappears through little pores in the mixture.Now add in the prawns and salt to taste. Give them a good stir to ensure they are well coated and remove from the flame. This dish should not have too much gravy.


MANGALOREAN PRAWN CURRY

Mangalorean Prawn Curry Ingredients:

500 grams fresh headless Prawns shelled, deveined and cleaned,
2 Tablespoons Coconut Oil ,
1 teaspoon Asafoetida powder,
Salt to taste.

Grind to a fine paste:

1 medium Coconut grated,
8 dry Red Chillies, roasted in Coconut Oil,
1 Tablespoon Tamarind paste,
Water as required.


Method:

Combine the ground paste,prawns,asafoetida powder and salt in a heavy-bottomed pan. Add water (to make a gravy of thinner consistency if desired) and mix well. Bring to a boil on medium heat. Mix in the coconut oil and keep on low heat for about 15 minutes or till the prawns are cooked and the gravy is thick. Serve hot with plain boiled rice.