Tag Archives: indian seafood

Prawn 65 / Prawn Deep Fry

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Prawn 65 is a crispy and soft dish which can be served as starter, snack or as side dish. It is a very simple, easy, delicious dish, which would be the favorite of kids. Let me the recipe…

For more seafood recipes – CLICK HERE

Wow, it’s Friday, I am in partying mood and so taking it to Fiesta Friday #135 hosted by Angie@thenovicegarderner.

Prawn 65 / Prawn Fry

Prawn 65 / Prawn Fry

Ingredients:

  • Prawns – ½ kg
  • Chilli powder – 4 tsp
  • Besan / Gram flour /chick peas flour – 1 tbsp
  • Ginger-garlic paste – 1 tbsp
  • Cumin powder – 2 tsp
  • Curry leaves – 5 sprigs
  • Food colour (red) – ½ tsp (optional)
  • Lemon juice – 1 tbsp
  • Salt to taste
  • Oil for deep frying

Making of Prawn 65 / Prawn Deep Fry –

Preparation:

  • Clean the prawns and keep it aside.
  • Take a wide mouth bowl, add prawns, chilli powder, besan or gram flour, ginger-garlic paste, cumin powder, and curry leaves and salt.
  • Mix them all together with your hands, add the food colour if you need, then lemon juice, mix well with your hands.
  • Marinate for 20 mins.
  • Heat oil in a kadai, gently drop in the marinated prawns and deep fry them for 2 mins or until they are fried.

Serve hot.

Crab Curry

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As already I have mentioned about the seafood masala, and now I am going to induce the seafood masala with crab for an awesome crab curry. Let us move on to the recipe…

 

Crab Curry

Crab Curry

Do check out my other seafood recipes in this link: https://madraasi.com/main-course/non-vegetarian/seafood/

Ingredients:

  • Crab – 4 nos
  • Onions – 2 nos
  • Mustard seeds – ¼ tsp
  • Cumin seeds – ¼ tsp
  • Curry leaves – a sprig
  • Seafood Masala powder – 3 tsp
  • Chili powder – ½ tsp
  • Cumin powder – ½ tsp
  • Turmeric powder – ½ tsp
  • Coconut milk – ½ cup
  • Salt to taste
  • Oil – 1 tbsp.

Preparation:

  • Clean and chop the crab into two pieces.
  • Peel and finely chop the onions.
  • Heat oil in a kadai, add in the mustard, cumin seeds and curry leaves, wait until they crackle.
  • Add in the onion and fry until they turn golden brown.
  • Add in the chili powder, cumin powder, turmeric powder and salt, cook until the raw smell goes off.
  • Add in the crab and sprinkle 2 tsp of seafood masala, cook until the raw smell goes off.
  • Pour in a cup of water, cover and cook until the crab is done or for 8 mins.
  • Pour in the coconut milk, give a mix and sprinkle a tsp of seafood masala, cover and cook until the curry thickens.
  • Remove the lid and cook in medium flame, wait until the oil floats on the top of the curry.

Garnish with coriander leaves and serve hot.

For seafood masala recipe, check out this link: https://madraasi.com/2016/03/11/sea-food-masala/

Prawn / Shrimp Curry – Tuticorin Style

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Already I have shared few prawn recipes, but this completely different from others. Usually we use throw out the prawn/shrimp head, already I have shared a recipe about prawn head fry and again here in this one also we are going make use of the prawn head. I have ground the prawn head with a cup of water, drained and cooked with curry.

The aroma of this curry would be unbeatable, also it tastes delicious, also a good try with prawn head. Let us move on to the recipe…

Prawn/Shrimp Curry - Tuticorin Style

Prawn/Shrimp Curry – Tuticorin Style

Ingredients:

  • Prawns/Shrimps – ½ kg
  • Onions – 2 nos
  • Garlic – 4 cloves
  • Chili powder – 1 ½ tsp
  • Coriander powder – 2 tsp
  • Turmeric powder – ½ tsp
  • Coconut milk (thick) – 1 cup
  • Bay leaf – 1 no
  • Star anise – 1 no
  • Cloves – 3 nos
  • Cinnamon – 1” inch stick
  • Cardamom – 1 no
  • Curry leaves – two sprigs
  • Salt to taste
  • Oil – 1 tbsp

Preparation:

  • Clean the prawns/shrimps, take out the head and keep it separately.
  • Take the prawn head with two cup of water and grind it the blender.
  • Drain the ground mixture, transfer it a mixing bowl, add in a tsp of chili powder, coriander powder, turmeric powder and salt followed by the coconut milk. Mix it well, so that there would be no lumps of spice powders.
  • Peel and finely chop the onions, garlic and ginger.
  • Heat oil in kadai, add in the chopped garlic and cook for few mins.
  • Add in bay leaf, cloves, cardamom, cinnamon, star anise and wait until they crackle.
  • Add in the onions and curry leaves, cook until the onions turn golden brown.
  • Pour in the coconut milk mixture, cover and cook until the raw smell goes off and it comes to semi thick consistency.
  • Add in the prawns/shrimps, cover and cook until the prawns are half cooked.
  • Remove the lid and keep in medium flame, wait until the oil separates and floats on the top of the curry.
  • Sprinkle a chopped coriander leaves and cover with the lid.

Serve hot with steamed rice.