Tag Archives: Indian seafood recipe

Prawn Herb Rice Recipe / Easy Herb Rice Recipe / Prawn Recipe

Prawn Herb Rice Recipe / Easy Herb Rice Recipe / Prawn Recipe

Herb rice is one such easy, quick and delicious lunch or dinner ideas that can be prepared for lunch box or parties. Eating rice in the same way (steamed with some stew/curry) is boring at times, but in spite of all these, there are few people who want to eat rice and go for biryani or pulao. So this rice is very helpful at those times, with very few ingredients. I have induced prawns, you can substitute them with chicken or vegetables or even serve it as plain herb rice.

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Prawn Herb Rice Recipe / Easy Herb Rice Recipe / Prawn Recipe

Prawn Herb Rice has good aroma, since it’s prepared with butter, and Dried Italian herbs like oregano, thyme and rosemary. It melts in mouth with little crunchiness of the prawn, this would be a best for kids lunch box, as they would like them to the core. Also you can make use the leftover rice from lunch for a yummy dinner with this Prawn Herb Rice. Let me share the recipe…

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Prawn Herb Rice Recipe / Easy Herb Rice Recipe / Prawn Recipe

Also check out our Indian style Prawn rice and Buttery Prawn Head Rice

Ingredients:

  • Prawn – 200 gms
  • Steamed Rice – 2 ½ cup (1 cup – 160 ml)
  • Onion – 1 no
  • Garlic – 3 cloves
  • Butter – 1 ½ tbsp.
  • Italian herbs (oregano, thyme, rosemary) – 1 tsp (all together)
  • Black pepper powder – 1 tsp
  • Green chilli – 1 no
  • Salt – 1 ¼ tsp or as per your taste

Preparation:

  • Peel and finely chop the onions and garlic into fine pieces. Slit the green chilli to equal halves.
  • Melt butter in a very heavy bottomed vessel, add onions and garlic, cook until they turn golden brown in color.
  • Add the green chill, prawn, Italian herbs, salt and half the amount of black pepper powder, cook in medium flame for 5 mins or until the prawn is cooked.
  • Add the rice, followed by the leftover black pepper powder and cook in medium flame for another 5 mins or until the rice combines well.
  • Remove it from fire.

Serve hot with any Gravies like Prawn Potato Gravy or Curd Chicken.

Note: I have been using smaller size prawns in this recipe, you can make use of size of your choice, but the small ones are preferably suitable. 

Creamy Garlicky Prawn Spaghetti recipe / Creamy Garlic Prawn Pasta Recipe

Creamy Garlicky Prawn Spaghetti recipe / Creamy Garlic Prawn Pasta Recipe

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.

 

Fish Curry / Sankara Meen Kulambu in MannPaanai

Fish Curry / Sankara Meen Kulambu in MannPaanai

Already I have shared a red snapper fish curry without coconut and now this time it’s going to be with freshly grounded coconut. This curry tastes completely different than the one with coconut, also I have prepared it in earthen ware, because when it’s fish curry it would be prepared in earthen ware most commonly, as it tastes delicious. Also, commonly there is a term called “Meenkulambum MaanPanaiyum” means fish curry and earthen ware. Let me share the recipe, I forgot take step by step pictures and so kindly check out our video…

CLICK HERE for more seafood recipes including fish, prwan, squid, crab …

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Red Snapper Fish curry / Sankara Meen Kulambu

Ingredients:

  • Red Snapper / Sankara Meen – 4 nos / ½ kg (medium size)
  • Onions / Vengayam – 2 nos
  • Tomato / Thakkali – 1 no
  • Tamarind / Puli – a lemon size ball
  • Grated coconut or Coconut pieces / Thengai – a handful / 30 gms
  • Chilli powder / Vathal podi – 1 ½ tsp
  • Coriander powder / Malli podi – 3 tsp
  • Turmeric powder / Manjal podi – ½ tsp
  • Mustard seeds / /Kadugu – ¼ tsp
  • Fenugreek / Vendhayam – ¼ tsp
  • Cumin seeds / Jeeragam – 1 tbsp + ¼ tsp
  • Curry leaves / Karuvepillai – a string / oru kothu
  • Salt to taste / Uppu
  • Coconut oil / Thengai yennai – 3 tbsp

Making of Red snapper fish curry / Sankara Meen Kulambu –

Preparation:

  • Peel and finely chop the onions and tomatoes to pieces. Keep it aside.
  • Soak tamarind in a cup of water for 20 mins.
  • Grind the coconut and 1 tbsp of cumin seeds to a fine paste by adding little water.
  • Heat oil in an earthenware kadai, add the mustard, cumin seeds, fenugreek and curry leaves, wait until they crackle.
  • Add the onions and cook until they turn transparent.
  • Add the tomatoes and cook until the turn mushy.
  • Add the spice powder (chilli powder, turmeric powder, coriander powder) followed by salt and cook until the raw smell of the masala goes off.
  • Pour the ground coconut + cumin paste and cook until the raw smell goes off.
  • Prepare the Tamarind extract, pour the tamarind extract to the curry along with a cup of water, cover and bring it to boil.
  • Gently drop in the fish pieces, cover and cook until the fish is cooked.
  • Remove the lid, and cook in medium flame until the curry thickens and the oil starts floating on the top of the curry.
  • Garnish with coriander leaves.

Serve hot with steamed rice. Also it goes out well with dosa.