Tag Archives: prawn

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 Rice

Standard

Prawn Rice is one of the most special rice from my Home Town – Thoothukudi. Being a coastal region, we prepare this type of dishes. This prawn rice has wonderful aroma, fantastic flavor and attractive color, as we roast and ground the spices and prepare a fresh masala for the rice. Also this rice is packed with health benefits, as we add Moringa Leaves or Drumstick spinach because they perfectly go well with prawns and has iron content which helps in increasing the hemoglobin content and iron content.

This goes out well with Rice crackers, Omelette and Coriander Thuvaiyal. Let me share the recipe…

Ingredients:

  • Prawns – 500 gm
  • Prawn heads – 250 gm
  • Rice – 2 ½ cups
  • Moringa leaves (murungaikeerai) or Amaranthus Artis (Arakeerai) – 200 gm (only leaves)
  • Onions – 200 gm
  • Tomato – 150 gm
  • Garlic – 5 cloves
  • Dry red chillies – 8 nos
  • Coriander seeds – 3 tbsp
  • Cumin seeds – 2 tbsp
  • Fenugreek/Vendhayam/Methi seeds – ¾ tsp
  • Grated Coconut – 50 gm
  • Turmeric powder – ½ tsp
  • Mustard seeds – ¼ tsp
  • Split Black gram – ¼ tsp
  • Salt to taste
  • Sesame oil / Gingelly oil / Nallennai – 2 tbsp.

Preparation:

  • Clean the Prawns and Prawn Head.
  • Finely chop 6 to 7 pieces of prawns.
  • Wash, clean and chop the moringa leaves or amaranthus artis, keep it aside.
  • Peel and finely chop the onions and garlic, keep it aside.
  • Roughly chop tomatoes into pieces and keep it aside.
  • Grind the prawns head with a cup of water, strain the water and keep it aside.
  • Heat a tsp of oil in a tawa and roast red chillies, coriander seeds, cumin seeds, fenugreek seeds and coconut until the raw smell goes off. Make sure that coconut should be roasted in a way as they should not be burnt or turn golden brown in color.
  • Transfer them to a plate, bring them to room temperature and grind them to a fine paste by adding water.
  • Heat the leftover oil in a pressure cooker, add mustard seeds, split black gram, ¼ tsp of fenugreek seeds and curry leaves, wait until they crackle.
  • Add in the onions and garlic, cook until they get glassy appearance.
  • Add in the tomatoes and cook until they turn mushy.
  • Add the spinach and cook for 2 mins.
  • Add in the chopped prawns followed by salt and turmeric powder, cook for 3 mins.
  • Add in the rice, pour water along with prawn water (for 1 cup of rice, pour 2 cups of water).
  • Pressure-cook for 2 whistles. Remove the lid when the pressure subsides, gently stir in.
  • Pour the ground masala along with prawns and 2 ½ cups of water, pressure-cook for 2 whistles.
  • Remove the lid when the pressure subsides, give a stir and transfer it to plate.

Serve hot with Rice crackers, Omelette and Coriander Thuvaiyal (thick chutney).

Making of Prawn rice:

Prawn 65 / Prawn Deep Fry

Standard

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.