Tag Archives: yeral kulambu

Yeral Vazhaikai Kulambu / Prawn Plantain Curry

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Prawn when combined fee veggies, gives a delicious flavor and taste. I have also shared few of the recipes, and now this with prawn and Vazhaikkai / Plantain (unripen banana). I have induced plenty of garlic in this curry to add more flavor. This is one of the most common dish in my hometown (Tuticorin). Also you can attempt this recipe, when there few prawns with you.

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

A perfect combination with steamed rice as lunch. Let us move on to the recipe…

Prawn Plantain Curry / Yera Valakkai Kulambu

Prawn Plantain Curry / Yera Valakkai Kulambu

Ingredients:

  • Vazhaikkai / Plantain – 1 no
  • Prawns / Shrimps – ¼ kg
  • Onions – 2 nos
  • Tomato – 1 no
  • Garlic – 10 cloves
  • Mustard seeds – ¼ tsp
  • Cumin seeds – 2 ¼ tsp
  • Methi / Fenugreek / Vendayam seeds – ¼ tsp
  • Curry leaves – a sprig
  • Turmeric powder – ¼ tsp
  • Chili powder – 1 ½ tsp
  • Coriander powder – 1 tsp
  • Coconut (grated) – 2 tbsp
  • Salt to taste
  • Oil – 3 tsp

Preparation:

  • Clean the prawns and keep it aside.
  • Peel and chop the plantain / Vazhaikai into cubes (medium size) and soak them in water to avoid decolorising.
  • Peel and finely chop the onions and garlic, also finely chop the tomatoes into pieces.
  • Grind coconut and 2 tsp of cumin seeds to a fine paste by adding little water.
  • Heat oil in a kadhai, add in the mustard, methi and leftover cumin seeds and curry leaves, wait until they crackle.
  • Add in the onions and garlic, cook until the onions turn golden brown.
  • Add in the tomatoes and cook until the turn mushy.
  • Add in the plantain/vazhaikai along with turmeric, chili, coriander, cumin powder, ground coconut masala and salt. Cook until the raw smell goes off.
  • Pour in a cup of water, cover and let the plantain get cooked.
  • Remove the lid when the plantain is almost done, add in the prawns, give a stir and cover with lid, until the prawns are cooked.
  • Remove the lid when the prawns are cooked, and keep in low flame, until it comes to the semi-thick consistency.

Serve hot with steamed rice.

 

 

Prawn / Shrimp Curry – Tuticorin Style

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Already I have shared few prawn recipes, but this completely different from others. Usually we use throw out the prawn/shrimp head, already I have shared a recipe about prawn head fry and again here in this one also we are going make use of the prawn head. I have ground the prawn head with a cup of water, drained and cooked with curry.

The aroma of this curry would be unbeatable, also it tastes delicious, also a good try with prawn head. Let us move on to the recipe…

Prawn/Shrimp Curry - Tuticorin Style

Prawn/Shrimp Curry – Tuticorin Style

Ingredients:

  • Prawns/Shrimps – ½ kg
  • Onions – 2 nos
  • Garlic – 4 cloves
  • Chili powder – 1 ½ tsp
  • Coriander powder – 2 tsp
  • Turmeric powder – ½ tsp
  • Coconut milk (thick) – 1 cup
  • Bay leaf – 1 no
  • Star anise – 1 no
  • Cloves – 3 nos
  • Cinnamon – 1” inch stick
  • Cardamom – 1 no
  • Curry leaves – two sprigs
  • Salt to taste
  • Oil – 1 tbsp

Preparation:

  • Clean the prawns/shrimps, take out the head and keep it separately.
  • Take the prawn head with two cup of water and grind it the blender.
  • Drain the ground mixture, transfer it a mixing bowl, add in a tsp of chili powder, coriander powder, turmeric powder and salt followed by the coconut milk. Mix it well, so that there would be no lumps of spice powders.
  • Peel and finely chop the onions, garlic and ginger.
  • Heat oil in kadai, add in the chopped garlic and cook for few mins.
  • Add in bay leaf, cloves, cardamom, cinnamon, star anise and wait until they crackle.
  • Add in the onions and curry leaves, cook until the onions turn golden brown.
  • Pour in the coconut milk mixture, cover and cook until the raw smell goes off and it comes to semi thick consistency.
  • Add in the prawns/shrimps, cover and cook until the prawns are half cooked.
  • Remove the lid and keep in medium flame, wait until the oil separates and floats on the top of the curry.
  • Sprinkle a chopped coriander leaves and cover with the lid.

Serve hot with steamed rice.

 

Prawn / Shrimp masala – Chettinad Style

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Everyone in my family loves this prawn and crab, other than all the sea foods. So I try different recipes with prawn, one such delicious recipe was this Chettinad Prawn masala. This dish is a blend of all spieces and also it has a very good flavour. This can be served hot with steamed rice.

 

Prawn / Shrimp masala Chettinad style

Prawn / Shrimp masala Chettinad style

Ingredients:

  • Prawn / Shrimp – ½ kg
  • Onions – 2 nos
  • Tomato – 1 ½ nos
  • Turmeric powder – ¼ tsp
  • Salt to taste
  • Oil – 1 tbsp
  • Curry leaves – a strand
  • Coriander leaves – a handful

   For Dry roast:

  • Red chillies – 5 nos
  • Coriander seeds – 1 tbsp
  • Cumin seeds – 3 tsp
  • Cinnamon – 1 “inch bark
  • Cloves – 2 nos
  • Cardamom – 2 nos
  • Peppercorns – 1 tsp
  • Fennel seeds – 2 tsp
  • Poppy seeds – 2 tsp
  • Turmeric powder – ¼ tsp

Preparation:

  • Finely chop the onions and tomatoes.
  • Dry roast all the ingredients given under dry roast and grind them fine paste by adding little water.
  • Heat oil in a kadai. Put mustard, blackgram, cumin, methi seeds and curry leaves. Wait till they crackle.
  • Put the onions and fry them till they become transparent.
  • Put the tomatoes and fry them till they become mushy.
  • Pour in the grounded masala and fry till the raw smell goes off.
  • Put turmeric powder, salt and pour a cup of water, bring it to boil.
  • Put the prawns and cover with the lid.
  • Transfer it a bowl, when it thickens and the oil floats.
  • Garnish with coriander leaves.