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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.

 

 

 

Prawn Rice

Prawn Rice

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:

Yeral Vazhaikai Kulambu / Prawn Plantain Curry

Yeral Vazhaikai Kulambu / Prawn Plantain Curry

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.