Tag Archives: eral recipe

Creamy Garlicky Prawn Spaghetti recipe / Creamy Garlic Prawn Pasta Recipe

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Creamy Garlicky Prawn Spaghetti is one such rich, creamy and delicious dish made in minutes. Already I have shared White sauce pasta and Tomato pasta, this is one more addition to my pasta collection. Creamy Garlic Prawn Pasta is liked by all the kids and so it’s being one among the finger licking dish between the kids.

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Creamy Garlic Prawn Pasta recipe / Creamy Garlicky Prawn Spaghetti recipe

It is very simple, easy to prepare and its creamy nature comes from the butter, fresh cream in it. Let me share the recipe…

CLICK HERE for more Seafood recipes. Taking it to Fiesta Friday #189 hosted by Angie@thenovicegarderner.

Ingredients:

  • Pasta / Spaghetti – 200 gms
  • Green peas – 100 gms
  • Prawns – 250 gms
  • Onion – 1 o
  • Garlic – 10 cloves
  • Mixed Italian herbs – 2 tsp
  • Maida / All-purpose flour – 2 tbsp
  • Butter – 2 tbsp
  • Red chili flakes – 1 ½ tsp
  • Coriander leaves – 4 stalks
  • Salt – 1 tsp
  • Fresh cream – 150 ml

Making of Creamy Garlic Prawn Spaghetti –

Preparation:

  • Peel and finely chop the onions and garlic, clean and devein the prawns and keep it aside.
  • Boil 5 cups of water, add the spaghetti and green peas followed by a tsp of oil and ½ tsp of salt.
  • Meanwhile, heat butter in a heavy bottom vessel, wait until it melts.
  • Add the onions and garlic, cook until they turn golden brown in color.
  • Add prawns followed by salt, half the quantity of Italian herbs and red chilli flakes, cook until the prawn in half cooked.
  • Add maida / all-purpose flour, cook for a min, pour a cup of water and cook in medium flame.
  • Once the sauce starts thickening, pour the fresh cream, followed by half the quantity of coriander leaves, cook for 2 min in low flame.
  • Meanwhile drain the water from the spaghetti and green peas, add it to the sauce, sprinkle leftover Italian herbs and red chilli flakes.
  • Cook in low flame for 2 mins, remove it from fire and garnish it with the leftover coriander leaves.

Serve hot with Honey Glazed chicken.

 

Prawn Coconut Milk Curry

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Being a seafood lover, I and my family love prawns to the core. But there are sometimes, when I feel very lazy and think to finish the cooking fast, and in the same hand wanted the food to taste good, heavenly, and yum. Here is one such way of cooking where the cooking is made easy and finished earlier with a lovely texture, aroma and taste. Let me share the recipe…

CLICK HERE for more seafood recipes.

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Prawn coconut milk curry

Ingredients:

  • Prawn – ½ kg
  • Onions – 2 nos
  • Tomato – 1 no
  • Coconut oil – 2 tbsp
  • Mustard seeds – ¼ tsp
  • Split Black lentil – ¼ tsp
  • Cumin seeds – ½ tsp
  • Garlic – 6 cloves
  • Curry leaves – a sprig
  • Chilli powder – 1 tsp
  • Coriander powder – 2 tsp
  • Coconut milk – 150 ml
  • Cumin powder – 2 tsp
  • Turmeric powder – ¼ tsp
  • Salt to taste

Making of Prawn coconut milk curry –

Preparation:

  • Peel and roughly chop the onions and tomatoes.
  • Chop the garlic into small pieces.
  • Heat a tsp of oil in kadai, add the chopped onions and cook until the raw smell goes off.
  • Add the tomatoes and cook for few mins.
  • Add chilli powder, turmeric powder, coriander powder and cook until the raw smell goes off.
  • Remove it from fore, bring it room temperature and grind it to a fine paste by adding water.
  • Heat the leftover oil in the same kadai, add the mustard, split black lentil and curry leaves, wait until they crackle.
  • Add the garlic and cook until they turn golden brown.
  • Add the prawns followed by salt and pour the ground masala with ½ cup of water, cover and cook for 3 to 4 mins.
  • Remove the lid and pour the coconut milk, cook for few mins or until the oil separates and floats on the top of the gravy.

Garnish with coriander leaves and serve hot with any variety rice or steamed rice.

Goat Spleen Stir-Fry / Manneral Vathakkal

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Goat Spleen so called as Manneral or suvarvoti (suvar means wall, voti means sticking, when you throw on wall it sticks to the wall so the name: P ) in tamil, is prepared commonly among Tamilians, because of its health benefits. This Manneral boosts energy, helps in increasing the hemoglobin content and so my mom use to prepare this very often.

During childhood, my mom force to have this because of tis health benefits, but now I am ok with it. This dish tastes good, and the texture – Manneral has a little chewy texture, but melts in mouth (depends on the time spend for cooking). Let us move on to the recipe…

Goat Spleen Stir-Fry / Manneral Vathakkal

Goat Spleen Stir-Fry / Manneral Vathakkal

Ingredients:

  • Manneral / Suvarroti / Goat Spleen – 2 nos
  • Cumin seeds – ¼ tsp
  • Mustard seeds – ¼ tsp
  • Curry leaves – a sprig
  • Cumin powder – 1 tsp
  • Pepper powder – ¾ tsp
  • Chili powder – ¼ tsp
  • Small / Pearl Onions – 30 nos
  • Salt to taste
  • Oil – 2 tbsp.

Preparation:

  • Peel and chop the onions to fine pieces.
  • Clean and roughly chop the spleen/manneral roughly into small pieces (be sure the pieces should be small, so that it will easy to eat for kids and will be cooked soon).
  • Heat oil in a kadai, add in mustard seeds, cumin seeds and curry leaves, wait until they crackle.
  • Add in the onions and cook until they turn golden brown.
  • Add in the spleen/manneral pieces and sprinkle all the spice powders along with the required quantity of salt.
  • Cover and cook in medium flame for few mins, continue stirring once in every 5 mins.
  • Remove the lid, when cooked and transfer it to a bowl and cover with the lid, so that the aroma does not escape.

Serve hot. Goes out well with steamed rice and any curry or with steamed rice and any other stir-fry.

Do check out my other Mutton/Lamb recipe in this link: https://madraasi.com/main-course/non-vegetarian/lamb-mutton/

Note: Do use small/pearl onions since it adds more taste, flavor and additional health benefits for the dish. When you don’t have small/pearl onions, you can substitute it with big onions. Do not over cook, because it would turn chewy and hard.