Tag Archives: prawn curry recipe

Prawn Coconut Milk Curry

Standard

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.

Prawn coconut milk curry, tamil recipe, tamil recipes, prawn coocnut milk curry, prawn recipe, prawn curry, raal kulambu, raal kulambu recipe, prawan coconut milk recipe, tamil prawn curry, tamil seafood recipe, images of tamil prawn curry, easy and simple prawn curry,

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.

Prawn Ridgegourd Curry / Yeral Peerkangai Kulambu

Standard

I have posted few recipes with Prawns/Shrimps, but this time it’s going to be completely different. I don’t know how many of you, know that prawn goes out well with certain vegetables like Ridge Gourd, Baby Eggplant (Brinjal), Lady’s finger (Okra), Drumstick and Raw plantain. Now I am going to share the recipe with the combination of Ridge Gourd and Shrimps, my grandma use to prepare this very often. Also it’s very difficult for me to make my kids eat vegetables like this ridge gourd, bottle gourd and so on. After this dish my kids love Ridge Gourd, they loved the sweetness of the ridge gourd along with this prawn. Let us move on to the recipe…

Prawn Ridgegourd Curry / Yeral Peerkangai Kulambu

Prawn Ridgegourd Curry / Yera Peerkangai Kulambu

Ingredients:

  • Prawns / Shrimps – 300 gm
  • Ridge Gourd – 500 gm
  • Onions – 2 nos (medium sized)
  • Tomato – 1 no (medium sized)
  • Mustard seeds – ¼ tsp
  • Cumin seeds – 1 ¼ tsp
  • Methi seeds – ¼ tsp
  • Curry leaves – a string
  • Turmeric powder – ½ tsp
  • Chili powder – 1 ¼ tsp
  • Coriander powder – 2 tsp
  • Coconut – 3 tbsp
  • Salt to taste
  • Oil – 3 tsp

Preparation:

  • Clean the prawns/Shrimps and keep them aside.
  • Peel and finely chop the onions and roughly chop the Ridge gourd and tomato.
  • Grind coconut pieces along with a tsp of cumin seeds to fine paste by adding little water.
  • Heat oil in a kadai, add in the mustard, methi, ¼ tsp of cumin seeds and curry leaves.
  • Add in the onions and cook till they turn golden brown.
  • Add in the tomatoes and cook till they become mushy.
  • Add in all the spice powders along with salt and cook till the raw smell goes off.
  • Pour in the grounded paste and cook till the raw smell goes off.
  • Add in the ridge gourd, give them a stir and pour in two cups of water.
  • Cover and cook till the ridge gourd is half done.
  • Add in the prawns/shrimps, check for the salt. Cover and cook till the prawns/shrimps are almost done.
  • Remove the lid and keep in low flame till the oil separates and floats on the top.

Serve hot with steamed rice.

Note: Add prawns/shrimps only before the final stage, else prawns would be overcooked (rubbery while chewing).