Prawn Balchu

Prawn Balchu

Ingredients for the preparation of Prawn Balchu

1 cup shelled prawns
1/2 cup vinegar
2 -3 tsp chilly powder
2 tsp garlic and ginger paste
1/2 cup oil
1 no onions cut fine
tsp salt to taste

Method for the preparation for Prawn Balchu

1. Heat oil in a pan

2. Fry prawns adding a little salt.

3. Drain and cool .

4. Now fry onions, add paste and remove from fire.

5. Add chilli powder and vinegar and more salt.

6. Cool and mix with prawns

Prawn Curry with Unripe Papaya and Coconut Milks

Prawn Curry with Unripe Papaya and Coconut Milks

Ingredients

200 gm medium sized prawns
150 gm unripe papaya
3 tsp oil
2 medium sized onions, chopped
3 medium sized tomatoes, chopped
1 tsp salt
3/4 cup coconut milk
1 tsp white vinegar

Ground to a fine paste

2 cloves garlic, chopped
3 cm piece ginger, chopped
6 dry red chillies, torn into pieces
1 tsp para boiled rice
2 tsp black pepper powder
1/2 tsp cumin seeds
1/2 tsp mustard seeds
1/2 tsp turmeric powder
2 tsp coriander powder
1/4 cup water

Method

1. Shell prawns, remove heads, de-vein and wash

2. Peel papaya, remove seeds and cut into the same size as prawns.

3. Heat oil in a pan, add onions and fry till translucent.

4. Mix in spice paste and fry for a minutes, stirring constantly.

5. Add prawns and fry for 5 minutes, stirring Occasionally.

6. Mix in papaya, tomatoes and salt and cook over low heat, stirring once in a while, till papaya is tender.

7. Pour in coconut milk and vinegar, mix well and remove from heat. Serve with porotta or pathiri.

Prawn Curry With unripe Pappaya And Coconut Milk

Prawn Curry With unripe Pappaya And Coconut Milk

Ingredients

200 gm medium sized prawns
150 gm unripe papaya
3 tsp oil
2 medium sized onions, chopped
3 medium sized tomatoes,chopped
1 tsp salt t
3/4 cup coconut milk
1 tsp white vinegar

Ground to a fine paste

2 clove garlic, chopped
3 cm piece ginger
6 dry red chillie, torn into pieces
1 tsp para boiled rice
2 tsp black pepper powder
1/2 tsp cumin seeds
1/2 tsp mustard seeds
1/2 turmeric powder
2 tsp coriander powder
1/4 cup water

Method

1. Shell prawns, remove hands, devein and wash.

2. Peel papaya, remove seeds and cut into the same size as prawns

3. Heat oil in a pan, add onions and fry till translucent.

4. Mix in spice paste and fry for a minute, stirring constantly .

5. Add prawns and fry for 5 minutes, stirring occasionally.

6. Mix papaya, tomatoes and salt, cook over low heat, stirring in a while, till papaya is tender

7. Pour in coconut milk and vinegar, mix well and remove from heat. Serve with porotta pr pathiri.

Prawns with Potato and Coconut

Prawns with Potato and Coconut

Ingredients

250 gm medium sized prawns
2 tsp oil
1 tsp mustard seeds
2 medium sized onions, chopped
3 green chillies, slit
1 stalk curry leaves
1/4 medium sized fresh coconut, chopped
2 tsp red chilli powder
1/2 tsp turmeric powder
1 tsp salt
3 medium sized potatoes, cut into 1 cm pieces

Method

1. Shell, prawns, remove heads, devein and wash

2. Heat oil in a pan and sprinkle in mustard seeds. When they start sputtering, add onions, green chillies, curry leaves and coconut, and fry, stirring constantly, till coconut turns brown.

3. Stir in prawns, spice powder, salt, potatoes and scant 1/2 cup water. Cover pan and cook over low heat, stirring once in a while, till prawns and potatoes are cooked and gravy dries.

4. Remove from heat and serve with with rice

Country Style Prawns Curry

Country Style Prawns Curry

Ingredients

500 gm medium sized prawns
4 tsp red chillie powder
1 tsp coriander powder
3 green chillies, slit
8 shallot, chopped
3 petals cambodge, torn into pieces
3-cm pieces ginger, chopped
1/2 tsp turmeric powder
1/4 medium-sized, fresh coconut, chopped
1 tsp salt
1 stalk curry leaves
1 1/2 tsp oil

Method

1. Shell prawns, remove heads, de-vein and wash.

2. Place all ingredients except curry leaves and oil, in a pan with 3/4 cup water, and cook over low heat till prawns are cooked and gravy thickens.

3. Mix in curry leaves and oil, and remove from heat.

Coconut based Prawn Curry

Coconut based Prawn Curry

Ingredients

500 gm prawns small
1 cup freshly grated coconut
5 green chillies, chopped
1"piece ginger, chopped
6 flakes garlic, chopped
1/4 tsp turmeric powder
1 tsp chilli powder
1 tsp salt

For the seasoning

4 tsp coconut oil
2 tsp curry leaves
1/2 tsp chana dal
1/2 tsp urad dal
1/2 tsp mustard seeds

For the garnishing

2 tsp coconut oil
2 tsp coriander leaves, chopped

Method

1. Wash, shell and de-vein the prawns

2. Cook the prawns with salt and enough quantity of water till tender and dry.

3. Heat oil saute the seasoning ingredients and the chopped ingredients for a minute.

4. Add the cooked prawns, chilli powder, turmeric powder and grated coconut. Mix contents well and cook for five minutes. Remove it from fire and transfer the contents toa serving dish.

5. Garnish it with chopped coriander leaves and spoon coconut oil over it.

6. Serve hot with rice.

Tapioca and prawn Curry

Tapioca and prawn Curry

Ingredients

8 medium sized prawns
2 medium sized tapioca
1/2 cup freshly grated coconut
1/2 cup tamarind pulp
4 onions, peeled
1/2 tsp cumin seeds
1/2 tsp pepper
1"piece ginger
1/4 tsp fenugreek seeds
1 tsp salt

For the seasoning

1/4 tsp coconut oil
2 tsp curry leaves
2 red chillies, broken into bits
1/2 tsp mustard seeds

For the garnishing

2 tsp mint leaves, roasted
2 tsp coriander leaves, chopped

Method

1. Grind the coconut, cumin seeds, pepper, ginger and the fenugreek seeds with half the quantity of salt to a smooth paste.

2. Wash, shell and de-vein the prawns.Make slits on them with a fork.

3. Apply the ground paste on the prawns and allow them to marinate for two hours .

4. Wash, peel and chop the tapioca. Cook with the remaining quantity of salt and enough water till tender and dry.

5. Heat oil and saute the seasoning ingredients .

6. Add the prawns mixture, mix the contents throughly and simmer till the prawns is tender.

7. Add the tamarind pulp and the cooked tapioca. Mix the contents well and cook for five more minutes. remove it from fire and transfer the contents to a serving dish.

8. Garnish it with the roasted mint leaves and the chopped coriander leaves.

7. Serve with hot rice

Prawns Roast

Prawns Roast

Ingredients

20 tiger prawns
1 tsp mustard seeds
5 green chillies, chopped
1" piece ginger, chopped
4 onions, sliced
6 flakes garlic, chopped
2 tsp curry leaves
2 tsp chilli powder
2 tsp salt
1/4 tsp turmeric powder
1/2 cup coconut oil

For the garnishing

2 tsp coriander leaves, chopped
2 tsp grated and roasted coconut.

Method

1. Wash, shell and de-vein the prawns

2. Make slits on the prawns with fork and rub salt on it and leave it aside for an hour.

3. Heat half the quantity of oil and saute the prawns till tender. Drain

4. In the same oil saute the mustard seeds, green chillies, ginger, onions, garlic and curry leaves for a minute.

5. Now add the sauted prawns, chilli and the turmeric powder. Mix the contents thoroughly and cook for minute. Remove it from the fire and transfer the contents to a serving dish.

6. Garnish the dish with the chopped coriander leaves and the roasted coconut.

7. Serve hot with rice

Malabar Prawn Curry

Malabar Prawn Curry

Ingredients

20 medium sized prawns
1 tsp cocum (soaked in 1/2 cup water for 15 min) or 1/2 cup tamarind pulp
1/2 cup coriander leaves
1/2 freshly grated coconut
5 onions, peeled and chopped
6 flakes garlic
4 red chillies
4 green chillies
2 inch piece ginger
1/2 tsp pepper
1/2 tsp cumin seeds
1/24 tsp tumeric powder
1 tsp salt
1/2 cup coconut oil for frying

For the garnishing

2 tsp curry leaves, fried oil
6 cashew nuts, chopped and fried
1/2 tsp cardamom powder

Method

1. Wash, shell and de-vein

2. Grind the coriander leaves, coconut, onions, garlic, red chillies, green chillies, ginger, pepper, cumin to a fine paste.

3. Apply the paste to the prawns and allow to marinate for 2 hours.

4. Heat oil and fry the prawns till golden and drain well.

5. Mix the tamarind juice or cocum, turmeric powder and salt in a vessel.

6. Add the fried prawns and boil for five minutes. Remove it from fire and transfer the contents to a serving dish.

7. Garnish it with the fried curry leaves and nuts. Sprinkle cardamom powder on them.

8. Serve with hot rice.

Prawn Curry

Prawn Curry

Ingredients

8 tiger prawns
1/4 tsp turmeric powder
1 tsp chilli powder
1 tsp black pepper powder
1 tsp salt
coconut oil for frying

For the garnishing

2 tsp roasted curry leaves
2 tsp grated and roasted coconut

Method

1. Wash, shell and de-vein the prawns. Make slits on the prawns with a fork.

2. Mix the turmeric powder, chilli powder pepper powder and salt and apply on the prawns. Allow the prawns to marinate for 2 hours.

3. Deep fry the prawns till golden. Drain well and place them on a serving dish.

4. Garnish the dish with the roasted curry leaves and the roasted curry leaves and the roasted coconut .

5. Serve hot with rice

Prawn and Raw Banana Curry

Prawn and Raw Banana Curry

Ingredients

250 gm prawns
1/2 tsp chilli powder
1/4 tsp turmeric powder
5 green chillies, slit lengthwise
8 sambhar onions, peeled
1/2 cup freshly grated coconut
1 tsp cumin seeds
1 tsp salt

For the garnishing

4 tsp coconut oil
2 tsp curry leaves
1/2 tsp mustard seeds

For the garnishing

2 chopped and fried (mixed)nuts

Method

1. Wash, shell and de-vein the prawns

2. Wash, peel and cut the bananas into finger like pieces.

3. Mix the prawns, bananas pieces, chilli powder, turmeric powder and salt with enough water and pressure cook.

4. Grind the coconut and the cumin seeds to a fine paste.

5. Mix the cooked prawns mixture and the ground paste till well combined.

6. Heat oil and saute the seasoning ingredients, green chillies, and the sliced onions for a minute.

7. Add the prawns mixture, mix the contents thoroughly and cook for 3-4minutes. Remove it from the fire and transfer the contents to a serving dish.

8. Garnish the dish with the fried nuts

9. Serve hot with rice

Sour Prawn Gravy

Sour Prawn Gravy

Ingredients

250 gm prawns
1/4 kg sambhar onions, peeled and sliced
1 cup freshly grated coconut
6 red chillies
2 tsp curry leaves
2 tsp pepper
1/2 tsp fenugreek seeds
1/2 tsp cumin seeds
1/2 tsp turmeric powder
1/4 tsp asafoetida
a lemon size ball of tamarind
1 tsp salt

For the seasoning

4 tsp coconut oil
1/2 tsp mustard seeds
1 tsp curry leaves
2 red chillies, broken into bits

For the garnishing

2 tsp coriander leaves, chopped
1 tsp mint leaves, roasted

Method

1. Soak tamarind in two cups of warm water and extract the juice.

2. Roast the grated coconut till brown.

3. Roast the red chillies, coriander seeds, curry leaves, pepper,fenugreek seeds and the cumin seeds.

4. Grind the roasted ingredients to a fine paste.

5. Wash, shell and de-vein the prawns.

6. Cook prawns and onions with enough water till tender and dry.

7. Add the ground paste, turmeric powder,asafoetida, tamarind juice and salt. Cook till the gravy is thick. Remove it from the fire and transfer the contents to a serving dish.

8. Heat oil and saute the seasoning ingredients for a minute. Pour over the prawn gravy. Mix well

9. Garnish the dish with the chopped coriander leaves and the mint leaves.

10. Serve hot with rice and pappadam.