Tiger Prawns Roast

Ingredients

Tiger prawns-10nos
Chilly powder-1/2tsp
Turmeric powder -1/4tsp
Green chilly – 5nos  (paste)
Garam masala powder -1/4tsp
Garcincia (Kudampuli) -1 pod
Small onion -20 nos (chopped)
Salt- to taste
Coconut Oil- 2tbs
Curry leaves- a bunch

Method of Preparation

Wash prawns and de-vein. Then marinate the prawns with Green chilli paste, salt and Kudampuli for some time.
Now heat oil in a kadai and add Ginger, Garlic and  lots of curry leaves, then add chopped small onions. Saute them well. When it become brown add a ¼ tsp of turmeric powder half tsp of chilly powder and ¼ tsp of garam masala powder, salt and stir well. Add prawns to this and mix them well and sauté.
Saute it till brown…  tiger prawns is ready to serve ..Serve hot ..

Prawn Curry

Ingredients

Prawns- 500gms (Shelled and de- veined)
Tomatoes -2 (skinned and sliced)
Onion - 1 ( minced)
Green Chillies -3 (Sliced)
Garam Masala - 1/2 tsp
Coconut milk - 2 Cups (thick)
Chilli Powder - 1/4 tsp
Coriander leaves- a hand full( chopped)
Cumin Seeds -1tsp (roasted and powdered)
Turmeric Powder- 1tsp
Ghee or Cooking any Oil - 4 tblsp

Method Of Preparation

Smear prawns with salt, turmeric powder and set aside for some time. Heat Ghee. Fry onion, garlic, green chillies, till light brown. Add tomatoes, chilli and cumin seed powders. Fry till tender. Add prawns and fry till almmost dry. Add garam masala. Garnish with chopped coriander leaves and serve hot.

TANDOORI SHRIMP

(serves 4)

Ingredients

2 lb 2 oz/1 kg jumbo shrimps
1 cup yogurt
1 tbsp garam masala
1 tsp cumin powder
1 tsp coriander powder
1 tsp chili powder
3 tsp garlic-ginger paste
1 tsp red food coloring
3 tsp lemon juice
salt and pepper to taste

Method Of Preparation

· Place the yogurt in a large bowl. Add the garlic-ginger paste, chili powder, cumin, coriander powder, garam masala, salt and red food coloring and blend together until well mixed.
· Add shrimps to the yogurt - spice mixture and mix to coat well.
· Cover and let it marinate in refrigerator for a minimum of 6 hours.
· Preheat the broiler to the medium.
· Transfer shrimps to a heatproof dish and brush with vegetable oil.
· ▫ Cook under the preheated broiler for 30-35 minutes, turning the pieces occasionally and basting with any remaining oil, until the meat is tender and cooked through.

Prawns Biriyani

Ingredients

Prawns - 1 kg
Onion - 3 nos
Ginger - 2 inch piece
Garlic pods - 7 - 8 nos
Green chillies - 4 nos
Tomato - 2 nos
Chilly powder - 1 1/2 tsp
Coriander powder - 2 tsp
Turmeric powder - 1/4 tsp
Fennel(whole) - 1 tbsp
Oil - As reqd
Cloves(Grambu) - 4 nos
Cardamom(Elakka) - 3 nos
Cinnamon(Karugapatta) - 1 inch piece
Mace - A small piece
Cashews - As reqd
Raisins - As reqd
Rose water - 1 tbsp
Ghee - 1 tbsp
Coriander leaves - As reqd
Mint leaves(Pudhina) - As reqd
Salt - As reqd
Basmathi rice - 2 1/2 cups
Water - 5 cups

Method of Preparation

1)Clean and devein prawns.

2)Heat oil in a pan.

3)Add half of the spices and saute.

4)When aroma arises, add the ground ginger, garlic and chilly.

5)Add the chopped onions.

6)Add chilly powder, turmeric powder, coriander powder and fennel and
saute for a minute.

7)When the raw smell wears out, add the shrimps and salt.

8)Cook for 10 minutes.

9)Add coriander leaves and turn off fire.

10)Boil 5 cups of water by adding salt and remaining spices.

11)Wash and drain basmathi rice.

12)Heat ghee in a vessel.

13)Fry the rice for 2 mins.

14)Add boiled water and cook till all water is absorbed.

15)Spread rice in a plate.

16)Grease a vessel with ghee.

17)Add half of the rice, spread the prawn masala as the next layer.

18)Add the remaining rice on top of it.

19)Garnish with ghee roasted onions, cashews and raisins, coriander
leaves and mint.

20)Sprinkle rose water. Close tightly with a lid.

21)Keep on low flame for 20 mins.

22)Remove from fire.

23)Let the biriyani stand for 30 mins.

Serve with pappad, salad and pickle.

Chemmeen Fry

Ingredients
Jumbo shrimps(Chemmeen) - 500 gms
Chilly powder - 2 tbsp
Turmeric powder - 1/4 tsp
Coriander powder - 1/4 tsp
Pepper powder - 1/2 tsp
Lime juice - 1 tbsp
Salt - 1/2 tsp
Oil - enough to shallow fry
Water - if needed to make paste
Curry Leaves - A few

Method of Preparation

Mix together all the powders along with the lime juice and a little water. Marinate the shrimps with the above for 30 mins. Heat oil in a pan or a kadai. Add curry leaves and immediately, add the marinated shrimps. Fry, till done or crispy.

Serve with steamed rice.

Prawn Vada

Ingredients
Prawns(fresh/frozen) - 250 gm (do not buy precooked prawns)
Kadalaparippu(Channa dal) - 1 1/2 cups
Pottu kadalai(Dhalia) - 1/2 cup
Green chillies - 2 nos
Curry leaves - 7 - 10 leaves
Turmeric powder - 1/2 tsp
Fennel seeds(Perinjeerkam) - 1/4 tsp
Cumin seeds(Jeerakam) - 1/4 tsp
Ginger - 1" piece
Garlic pods - 2 nos
Onion(large) - 1 no (chopped finely)
Salt - As required
Oil - As required

Method of Preparation
First wash the prawns well and drain. Soak Dal and pottukadala in water for 30 mins before the making the dish. Mince the prawns in a mixer grinder little by little. (The prawns must not be minced too much. Just 1 or 2 pulse is enoughto grind their flesh.) Set it aside. Wash the mixer thouroughly and then grind together Channa dal and Pottukadala followed by green chillies, curry leaves, turmeric powder, fennel seeds, cumin seeds, ginger and garlic. Finely mix the minced prawns and and dal well. Finally add onion. Add salt and mix well. Heat oil in a kadai.
Pat the mix into little vadas in your hand and then deep fry them for 2 - 3 mins.

Serve hot with rice, fish curry and biryani too.

Kerala Prawns Curry

Ingredients

Prawns - 1/2 kg
Onion(big) - 1 no
Ginger-garlic paste - 1 tbsp whipped
Green chillies - 3 - 4 nos (chopped)
Tomato(large) - 1 no
Coriander powder - 1 tbsp
Chilly power - 1 tsp or as reqd
Turmeric power - 1/2 tsp
Salt - As required
Water - A small cup or as reqd
Oil - 1 large spoon

Method of Preparation

1)Slice onions into very very fine pieces.
(For that u can put the onion sliced into big pieces into the mixie
and turn the nob to left once or twice.)
2)Chop tomato into very fine pieces.
3)Heat oil in a kadai or pan.
4)Add onions and saute till its very well sauteed.
5)Lower the flame and add ginger garlic paste and saute well again.
6)Add chopped tomato and saute well till tomato is well mixed with the gravy.
7)Add coriander, chilli and turmeric powders along with salt and mix well.
8)Add prawns and saute well.
9)Add reqd water for cooking prawns and cook till prawns is done and the gravy thickens.

:- Serve with chappati or rice.

Crispy Fried Prawns

Ingredients
Prawns(Chemmeen) - 25 - 30 nos (medium sized)
Soya sauce - 1 tsp
Vinegar - 1 tbsp
Chilly powder - 1 tsp
Pepper powder - ¼ tsp
Ginger-garlic paste - 2 tsp
Salt - As required
Corn flour - As required
Oil for frying

Method of Preparation

1)Shell the prawns but leave the tails in tact.
2)Devein, wash and pat dry.
3)Mix together soya sauce, vinegar, chilly powder, pepper powder, ginger-garlic paste and salt.
4)Marinate the prawns with the above for 30 mins.
5)Add enough corn flour to absorb all the moisture.
6)Heat oil for deep frying.
7)Fry the marinated prawns, few at a time, in moderately hot oil.
:- Serve HOT.

Instant Prawn Masala

Ingredients
Prawns - 500 gm
(deveined - not precooked. Either frozen/fresh. Frozen prawns must be
brought to room temp)

Prewash:-
Coconut oil - 2 tbsp
Curry leaves - 2 - 3 nos
Turmeric powder - 1/4 tsp
Pepper powder - 1/4 tsp
Salt - 1/2 tsp

For masala:-
Tomato - 2 nos
(finely chopped)
Onion - 2 nos
(finely chopped)
Green chilly - 1 no
(slit length wise)
Ginger-garlic paste - 1 tsp
Curry leaves - 4 - 6 nos
Turmeric powder - 1/2 tsp
Kashmiri chilly powder - 1 - 2 tsp or as reqd
Salt - As reqd
Oil - 2 tbsp

Method of Preparation
First, add the prewash ingredients to the prawns and let it soak for 5-10 mins.
Wash it 2 times. Let it drain the water. Meanwhile heat oil in a pan or a kadai. Add the onions and saute for 3 - 4 mins. Add the curry leaves. Add the green chilly, ginger garlic paste and fry well. Add the tomatoes and fry until the tomatoes are nice and pulpy. Add the turmeric powder and chilly powder and saute well for 2 mins. Add the prawns and let it cook on slow fire for 10 - 15 mins or until the water from the prawns have absorbed up. Keep mixing the prawns well every 3 mins so that they dont stick. Add salt and mix well.

Garnish with coriander leaves.

Chemmeen Achar

Ingredients
Prawns(preferably big) - 1 kg
Curcuma - 1 dsp
Chilly powder - 1 tsp
Salt - As required
Coconut oil - As required
Green chillies - 5 - 10 nos
Ginger - 2 inch piece
Curry leaves - 2 - 3 springs
Pepper powder - 2 tsp
Cinnamon(Karugapatta) powder - A pinch
Garlic pods - 3 - 4 nos
Vinegar - 1 - 2 tsp

Method of Preparation

Prawns should be cooked well with chilly powder, salt and curcuma in
water and wait until the water evoporate completely.
Cut ginger into tiny pieces.
Heat little bit of coconut oil in a pan and fry chopped ginger until
slight brown.
Add curry leaves and continue frying for a minute.
Add sliced green chillies to it and fry it. Keep this mix aside.
Add coconut oil in the same pan.
Fry the shrimps in it.
Once frying is done, add the pepper powder to it and stir well.
Add the fried mixture and mix thoroughly.
Transfer this to a dry bowl.
Add half or one glass of water to the pan and boil well and allow it
to cool down.
Once this water is cold, add to the pickle and add the vinegar.

Pickle is ready