PRAWN FRY

The first recipe is a typical tamilnadu recipe. The next one is a slight different recipe using ajinomoto as a seasoning. I always use Bangalore tomatoes –big ripe tomatoes in my cookery as they give more taste than the other types of tomatoes.

PRAWN FRY-2

Ingredients:

Prawns [cleaned]- 500 gms
Salt to taste
Oil- 5 tbsp
Curry leaves- a handful
Mashed tomato- half cup
Turmeric powder- half tsp

Grind the following ingredients to a find paste:

Fennel seeds- 2 tsp
Small onions-5
Cinnamon- 1 piece
Red chillies-10
Garlic flakes [small]- 15
Shredded ginger- 1 tbsp
Shredded coconut- 1 tbsp

Procedure:

Wash the prawns and coat them with the ground paste well with enough salt. Keep it covered in the fridge for 30 minutes. Heat a pan and pour the oil. Add the curry leaves and then the tomatoes with the turmeric powder. Fry well until the tomato becomes a paste and the oil floats on the surface. Add the prawn with the paste and fry them on medium fire until they are cooked and roasted.

PRAWN FRY-3:

Ingredients:

Prawns [cleaned]- 500 gms
Salt to taste
Oil- 5 tbsp
Turmeric powder- half sp
Ajinomoto- half sp
garam masala powder- 1 tsp
Chopped coriander leaves- half cup

Grind the following ingredients to a fine paste:

Garlic and ginger paste- 2 tsp
Red chillies- 10
Lime juice- 1 tbsp
Onion [sliced] – half cup
Chopped tomato- 1 ½ cup

Procedure:

Wash the prawns and coat the ground paste well with enough salt. Keep it covered in the fridge for 30 minutes. Pour the oil in a pan and heat it. Add the sliced onion and fry them to a brown colour. Add the tomatoes with the turmeric powder and fry until they are mashed and thickened. Add the prawns with the chopped coriander and fry them until they are well cooked. Then sprinkle the ajinomoto and cook for a few seconds. Then sprinkle the garam masala and cook for another five minutes.

Note:

When grinding the red chillies, break the chillies into two, remove the seeds and soak them in a little hot water for half an hour before grinding them. Red chillies can be added more or less according to one’s taste.

MALABAR PRAWN CURRY

Ingredients:

Prawns- 1/2 kilo
Shredded ginger- 1/2 cup[fried in a little oil to golden brown colour]
Chopped onion-2
Crushed tomato- 1 cup
Salt to taste
Enough oil
Grind the following ingredients to a fine paste:
Green chillies-2
Curry leaves- 1 arc
Fennel seeds- 1 tsp
Chilli powder- 2 ts
Turmeric powder- 1/2 tsp
Ginger paste- 1 tsp
Sambar onions-8

Procedure:

Marinate the prawns with the paste and enough salt for 30 minutes.
Then shallow fry them in enough oil. Keep them away.
Heat a kadai and pour the oil. Add the onion and fry well for a few minutes. Then add the tomatoes and fry them for a few minutes until they are mashed well.
Add the fried prawns and the fried coconut and cook for a few seconds.

CHILLI GARLIC PRAWN MASALA[CHINESE STYLE]

Ingredients:

Prawns [cleaned and washed] - 3 cups
Chopped spring onions- 1 cup
Diced capsicum- 1/2 cup
Slit green chillies-2
Ginger paste- 1 tsp
Garlic paste- 1 tsp
Ajinomoto-1/4 tsp
Crushed tomato-1 cup
Chilli powder- 1 tsp
Turmeric powder- 1/2 tsp
Salt to taste
Enough oil

Procedure:

Pour 2 tbsp of oil in a pan. Add the spring onion with the green chillies and the turmeric powder and fry well. Then add the pastes and fry for a few minutes.
Add the tomatoes with the chilli powder, prawns, salt, capsicum and the aji-no-moto and cook for some minutes until the gravy is thickened and the prawns are cooked well.

FISH KUZHAMBU/PRAWN KUZHAMBU

FISH KUZHAMBU/PRAWN KUZHAMBU:

Ingredients:

Tamarind- ornage size

Gingelly oil- 6 tbsp

Small onion-1 cup [finely chopped]

Curry leaves- a handful

Crushed tomatoes- 1 cup

Turmeric powder- 1 tsp

Fenugreek powder- 2 tsp

Chilli powder- 2 tbsp

Coriander powder- 3 tbsp

Fish pieces/prawns

Salt to taste

Procedure:

Soak the tamarind in water and extract the juice out of it after half an hour.

Heat a kadai and pour the gingelly oil.

When it becomes hot, add the onions and fry them to a light brown colour.

Then add the curry leaves and the tomatoes.

Cook them until the oil floats on the top and the tomatoes are mashed well.

Add the fenugreek powder and fry for a few minutes under slow fire.

Then add the tamarind extract, turmeric powder, chilli powder and the coriander powder.

Let the kuzhambu simmer for some minutes.

Then add the fish pieces or prawns and enough salt. Allow the gravy to simmer for 10 minutes.

DRIED PRAWN CURRY/FISH CURRY

DRIED PRAWN CURRY/FISH CURRY:
Wash the prawns two or three times.

Marinate them with enough chilli powder, turmeric powder and with little salt for 15 minutes.

 In a kadai pour some oil.

Add chopped sambar onions and tomatoes and cook till the tomatoes are mashed well.

Add 5 or 6 garlic flakes which are chopped.

Then add the prawns and fry for some times.

Grind a small piece of ginger, 1sp fennel seeds, and 1tbsp coconut shreds.

Add this to the prawns and cook until the prawns are done.

DRIED PRAWN CURRY/FISH CURRY

DRIED PRAWN CURRY/FISH CURRY:
Wash the prawns two or three times.

Marinate them with enough chilli powder, turmeric powder and with little salt for 15 minutes.

 In a kadai pour some oil.

Add chopped sambar onions and tomatoes and cook till the tomatoes are mashed well.

Add 5 or 6 garlic flakes which are chopped.

Then add the prawns and fry for some times.

Grind a small piece of ginger, 1sp fennel seeds, and 1tbsp coconut shreds.

Add this to the prawns and cook until the prawns are done.

DRIED PRAWN PODI

DRIED PRAWN PODI:
Clean ¼ kg dried prawns.

Do not wash them.

Fry this in a little oil to a light brown colour.

Again in a little oil, fry one handful of coconut, 6 red chillies, 10 garlic flakes and some curry leaves.

Powder all these with enough salt.

PRAWN BRIYANI

PRAWN BRIYANI:

Ingredients:

Prawns-500 gms

Chilli powder-1sp

Turmeric powder-2sp

Ghee-2tbsp+1/2 cup

Coconut-1

Fennel seeds-1sp

Cinnamon-1sp

Cloves-5

Cardamoms-5

Star anise-1

Briyani rice-500gms

Onions-5[finely sliced]

Slit green chillies-10

Garlic paste-2sp

Ginger paste-2sp

Chopped tomatoes-2 cups

Small limes-2

Coriander leaves-a handful

Mint leaves- a handful

Salt to taste

Method:

Clean well the prawns and marinate them with enough salt, chilli powder, and 1sp turmeric powder for half an hour.

Then fry them in 2tbsp of ghee over medium fire for 5 minutes and then take them out of fire.

Extract thick milk from the coconut.

Powder the aniseeds, cinnamon, cloves, cardamoms, and star anise.

Soak the briyani rice in water for half an hour.

Heat the vessel and pour 1/2cup ghee.

Add the powder and fry for a few minutes.

Add the sliced onions, green chillies, garlic paste and ginger paste and fry well.

Add the chopped tomatoes with 1sp turmeric powder and cook until the tomatoes are well mashed and the oil floats on the top.

Now add the coconut milk, the mint leaves,  coriander leaves and the rice with enough salt.

When the rice is almost cooked and all the water is absorbed, add the prawns, juice of 2 small limes and mix well.

Put off the fire and then cook in the ‘dhum’.

NB: Rice and the coconut milk should be in the ratio of 1: 1 ¾