Tag Archives: seafood curry

Prawn Coconut Milk Curry

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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…

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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.

Chettinad Fish Curry – 2

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I have already shared few chettinad recipes and now this one is completely different as I have prepared with a handy masala, which was prepared by me and stored at home.

As we live a mechanical life, we want everything to be done fast, easy and simple. When it comes to chettinad dish, it sounds good with delicious flavor and wonderful aroma. When it comes to food, there is a specific time of cooking for each and every dish. I thought of preparing the chettinad masala in less time and so prepared Chettinad Masala. Later on prepared this fish curry using the masala, it was yummy, delicious and flavorful. 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/ and check out this link for chettinad masala: https://madraasi.com/2016/03/18/chettinad-masala/.

Chettinad Fish Curry

Chettinad Fish Curry

Ingredients:

  • Sea Bass – ½ kg
  • Onions – 2 nos (big)
  • Tomato – 2 nos (medium size)
  • Garlic – 10 cloves
  • Chili powder – 1 tsp
  • Turmeric powder – ½ tsp
  • Chettinad Masala – 4 tsp
  • Tamarind – a lemon size
  • Mustard seeds – ¼ tsp
  • Cumin seeds – ¼ tsp
  • Fenugreek/Vendhayam/Methi seeds – a pinch
  • Curry leaves – 2 sprigs
  • Salt to taste
  • Oil – 2 tbsp

Preparation:

  • Clean and slice the fish into pieces, keep it aside.
  • Peel and finely chop the onions, garlic and tomato into pieces and keep it aside.
  • Heat oil in a kadai, add in the mustard, fenugreek, cumin seeds wait until they crackle.
  • Prepare Tamarind extract and keep it aside.
  • Add in the curry leaves and wait until they crackle.
  • Add in the onions, garlic and cook until they turn golden brown.
  • Add in the tomatoes and cook until they turn mushy.
  • Add in chili powder, 2 tsp of chettinad masala, salt and turmeric powder, cook until the raw smell goes off.
  • Pour in a cup of water along with the tamarind extract, cover and allow it to boil.
  • Drop the fish pieces gently one by one, when it’s starts boiling.
  • Sprinkle 2 tsp of chettinad masala, salt if needed, cover and cook until the fish is done.
  • Remove the lid and keep in medium flame until the curry thickens.
  • Now keep in low flame, until the oil floats on the top of the curry.

Serve hot. Goes out well with steamed rice and spinach stir-fry or mashed spinach.

Fish Curry – Salem Style

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I have already shared few fish curries based on the region and this time it’s salem. I came across this recipe through one of my friend, I tried out and it was yummy, tangy, little spicy and flavorful with spices. Usually this curry should be tried out with the big fishes like pomfret, seer fish and barracuda (fish with middle bone). I would say that this is a must try recipe and now let us move on to the recipe…

Do check out my other fish recipes (curry, gravy and fry) in this link: https://madraasi.com/main-course/non-vegetarian/seafood/

Fish Curry - Salem Style

Fish Curry – Salem Style

Ingredients:

  • Seer fish – ½ kg
  • Big onion – 4 nos (medium sized)
  • Tomatoes – 2 nos
  • Coriander seeds – 3 tbsp
  • Red chilies – 7 nos
  • Garlic – 8 cloves
  • Cumin seeds – 2 tsp
  • Black pepper – 1 tsp
  • Turmeric powder – ½ tsp
  • Coconut pieces – ½ cup or a handful
  • Mustard seeds – ¼ tsp
  • Fenugreek/Vendayam – ¼ tsp
  • Tamarind – 2 balls (gooseberry size)
  • Curry leaves – two sprigs
  • Oil – 3 tbsp
  • Salt to taste
  • Coriander leaves – for garnishing

Preparation:

  • Peel and roughly chop 2 ½ onions and finely chop the rest over onions and keep it aside.
  • Clean and roughly chop one tomato and finely chop the other one, keep it aside.
  • Clean, slice the fish into pieces and keep it aside.
  • Finely chop 6 cloves of garlic and keep it aside.
  • Heat a tsp of oil in a non-stick kadai, add in the red chilies, coriander seeds, black pepper, 1 ½ tsp of cumin seeds, 6 cloves of garlic, coconut pieces and cook them until the raw smell goes off or the onion start turning golden brown.
  • Transfer it to a plate, bring to room temperature and grind them to a fine paste by adding little water.
  • Heat rest of the oil in a non-stick vessel, add in the mustard, leftover cumin seeds and curry leaves and wait until they crackle.
  • Add the finely chopped onions, garlic and cook until the onion turns golden brown.
  • Add in the tomatoes and cook until they turn mushy.
  • Pour in the ground masala, cook until the masala starts turning brown or until the raw smell goes off.
  • Pour in the tamarind extract, add in turmeric powder and salt, give a stir and cover with the lid.
  • Once it starts boiling remove the lid, gently add in the fish pieces one by one along with required amount of salt.
  • Cover with the lid and cook until the fish is done. Remove the lid, keep in low flame for few mins, until the curry starts thickening and the oil floats on the top of the curry.
  • Meanwhile fry the fenugreek/vendhayam seeds in a vessel, grind it to fine powder.
  • Sprinkle the fenugreek powder over the curry and let it boil for few mins.
  • Remove from fire and garnish with coriander leaves.

Serve hot. Goes out well for lunch along with steamed rice. I have accompanied this fish curry wit steamed rice and Fenugreek Leaves Dal.