Tag Archives: south Indian prawn recipe

Prawn Rice

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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 Gravy / Yeral Thokku

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Already I have shared few prawn recipes, you could check them at: https://madraasi.com/main-course/non-vegetarian/seafood/. This is totally different from the others, may be the ingredients would lightly differ but the taste, colour and texture of the gravy is totally different.

It has mild sweet, tangy and spicy taste. This goes out well with any variety rice especially with curd rice. Let us move on to the recipe…

Prawn Gravy / Yera Thokku

Prawn Gravy / Yera Thokku

Ingredients:

  • Prawns / Shrimps – 500 gm
  • Onions – 500 gm
  • Tomato – 250 gm
  • Chili powder – 1 tsp
  • Turmeric powder – ¼ tsp
  • Cumin powder – 1 ½ tsp
  • Methi / Fenugreek / Vendhayam powder – ¼ tsp
  • Mustard seeds – ¼ tsp
  • Cumin seeds – ¼ tsp
  • Curry leaves – a sprig
  • Coconut oil – 2 tbsp
  • Salt to taste

Preparation:

  • Peel and roughly chop the onions, crush them in a blender or using pestle and mortar.
  • Wash and finely chop the tomatoes into small pieces.
  • Heat oil in a kadai, add in the mustard seeds, cumin seeds and curry leave. Wait until they crackle.
  • Add in the crushed onions, ginger-garlic paste and cook until they turn golden brown in color.
  • Add in the chopped tomatoes and cook until they turn mushy.
  • Add in the turmeric, chili, and cumin and fenugreek/methi powder along with salt. Cook until the raw smell goes off.
  • Add in the prawns/shrimps and cook for 5 mins.
  • Pour in a cup of water and cover with the lid, wait until the prawns are cooked.
  • Remove the lid and keep in medium flame for 5 mins, until the gravy thickens.

Serve hot with any variety rice or any Indian breads.

 

Prawn Potato gravy

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Most commonly I prepare this gravy, when I use to have little quantity of prawns without any discussion, I blindly prepare this recipe. The taste, texture and flavor of this dish are too good. It goes out well with pulav, briyani and steamed rice.

Prawn potato gravy

Prawn potato gravy

Ingredients:

  • Prawn – 250 gm
  • Potato – 2 nos (medium sized)
  • Onions – 200 gm
  • Tomato – 150 gm
  • Cinnamon – 1” inch stick
  • Cloves – 3 nos
  • Star anise – 1 no
  • Mustard seeds – ¼ tsp
  • Methi seeds – ¼ tsp
  • Curry leaves – a string
  • Cumin seeds – ¼ tsp
  • Green chillies – 2 nos
  • Ginger-garlic paste – 1 tbsp
  • Chilli powder – ½ tsp
  • Cumin powder – 2 tsp
  • Turmeric powder – ¼ tsp
  • Salt to taste
  • Oil – 2 tbsp
  • Coriander leaves – for garnishing

Preparation:

  • Clean the prawns. Peel and cube the potatoes into medium size. Finely chop the onions and tomatoes. Slit the green chillies.
  • Heat oil in the kadai. Add mustard, cumin, methi and curry leaves; wait till they crackle.
  • Add in the cloves, cinnamon and star anise, sauté for few seconds till they turn dark in colour.
  • Add the ginger-garlic paste and onions. Fry till they turn golden brown.
  • Add the tomatoes and fry till they are mushy.
  • Add all the spice powders (turmeric powder, chili powder, cumin powder), potato and salt. Fry for few minutes.
  • Pour in a cup of water and cover with the lid, till the potato gets 75% cooked.
  • Add in the prawns and salt. Let it boil and pour half a cup of water. Cover with the lid, till the prawn is cooked.
  • Remove the lid and put in medium flame till it becomes semi-gravy.

Serve hot with pulav, briyani and steamed rice.