Tag Archives: raal recipe

Prawn Coconut Milk Curry

Prawn Coconut Milk Curry

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.

Buttery Prawn Head Rice

Buttery Prawn Head Rice

As I have shared in earlier posts few recipes with prawn head – Prawn head curry, Prawn head Fry and now its prawn head rice. Instead of throwing out the prawn head, you can use them to flavor your rice, which gives you a wonderful flavor and aroma to your rice.

This is very simple and easy to prepare, but clean the prawn head well – CLICK HERE to know how to clean Prawns and Prawns head. This rice goes out well with fish curry or prawn curry. I would say when you prepare prawn curry; instead of throwing out the head you could use them in the rice as Buttery Prawn Head Rice. Let me share the recipe…

CLICK HERE for more seafood recipes.

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Buttery Prawn Head Rice

Ingredients:

  • Prawn head – 150 gm
  • Steamed rice – 1 cup
  • Black pepper powder – 1 tsp
  • Garlic – 7 cloves
  • Coriander – 6 stalks
  • Butter – 2 tbsp
  • Salt to taste

Making of Prawn Head Rice –

Preparation:

  • Clean the prawn head – CLICK HERE to know how to clean the prawn head with video.
  • Finely chop the garlic cloves, separate the coriander leaves and stalks, finely chop them and keep it separately.
  • Heat butter in a kadai, add the garlic pieces, and cook until they turn golden brown.
  • Add the coriander stalks and cook them for few seconds.
  • Add the prawn head along with little salt and pepper powder. Cook until the prawn head turns red in color.
  • Add the steamed rice, add salt if you need for rice else leave it.
  • Cook (keep on stirring) for about 3 mins or until it becomes dry.
  • Sprinkle the chopped coriander leaves and cook for a min (keep on stirring).
  • Remove from fire and transfer it to a bowl.

Serve hot with Prawn curry or Fish curry for lunch.

 

 

 

Masala Prawns

Masala Prawns

Masala Prawns is a dry dish, where the prawns get coated in masala. The masala used here is with the fresh ingredients, which I dry roasted and grounded to a coarse powder. The freshness, color, aroma and flavor of the dish would finger licking. Not only elder people even kids would like to have this dish. Let us move on to the recipe…

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

Prawn Masala

Prawn Masala

Ingredients:

  • Prawns – ½ kg
  • Ginger – 1″ inch stick
  • Garlic – 5 cloves
  • Onions – 2 nos (medium sized)
  • For masala:
    • Cumin seeds – 2 tsp
    • Coriander seeds – 2 tbsp
    • Red chilies – 4 nos
    • Black pepper – 1 tsp
    • Fennel seeds – 1 ½ tsp
    • Cinnamon – 1” inch stick (1 no)
    • Fenugreek seeds – ¼ tsp
    • Cloves – 5 nos
    • Star anise – 1 no
    • Curry leaves – 1 sprig
  • Curry leaves – 1 sprig
  • Turmeric powder – ¼ tsp
  • Mustard seeds – ¼ tsp
  • Salt to taste
  • Coconut Oil – 2 tbsp

Preparation:

  • Clean the prawns and keep it aside.
  • Peel, chop the onions and crush it or grind it coarsely and keep it aside.
  • Peel and crush ginger and garlic, keep it aside.
  • Dry roast all the ingredients given under for masala (cumin seeds, coriander seeds, red chilies, black pepper, fennel seeds, cinnamon, fenugreek, cloves, star anise and a sprig of curry leaves), until it turns golden brown or a perfect aroma fills the room.
  • Transfer it to a plate, keep it aside and wait until it comes to room temperature.
  • Grind it to a coarse or fine powder, spread it in a plate, bring it to room temperature and store it in an air-tight container.
  • Heat a tbsp. of oil in a kadai, add in the mustard seeds along with a sprig of curry leaves. Cook until it starts crackling.
  • Add in the coarsely grounded onions along with ginger-garlic paste and cook until they turn golden brown.
  • Add in the turmeric powder and a tsp of grounded of grounded masala, cook until the raw smell goes off.
  • Add in the prawns along with 2 tsp of grounded masala and salt. Cook for 5 mins, sprinkle little water, cover with the lid and wait until it gets cooked.
  • Remove the lid once in 2 mins, give a stir and continue cooking until the prawn becomes dry.
  • Cook on low flame, until the masala becomes dry and gets coated to the prawns.
  • Garnish with little and finely chopped coriander leaves.

Serve hot. Goes out well with steamed rice and veg curry or with variety rice. Excellent with sambar sadam/rice and curd rice/thayir sadam.