Tag Archives: yeral

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


  • 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 –


  • 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.




Fried Tiger Prawns


I have shared few prawns recipe, but this one is completely different. Recently I got tiger prawns, I don’t want to make any curry, gravy or rice with this but I want to fry it. After surfing many recipes, finally got an idea to induce few basic ingredients in this fry for marination. The dish came out well, and the prawns are perfectly cooked to the right consistency.

I have accompanied Fried Tiger Prawns with Burnt Garlic Rice (Brown Rice), Coleslaw and Potato Wedges. Let us move on to the recipe…

I have used one and only Olive oil for this dish. #JoinOliveOilRevolution

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


  • Tiger Prawns – ½ kg
  • Onions – 2 nos
  • Green chilies – 1 no
  • Ginger-garlic paste – 1 tbsp
  • Turmeric powder – ½ tsp
  • Tomato sauce – 1 tbsp
  • Soy sauce – ½ tbsp.
  • Chili powder – ½ tsp
  • Salt to taste
  • Olive oil – 2 tbsp.


  • Clean and de-vein the prawns, keep it aside.
  • Grind the onion, green chilies, ginger-garlic paste all together to a fine paste.
  • Take the ground mixture along with turmeric powder, tomato sauce, soy sauce, chili powder, salt in a bowl.
  • Add in 1 tbsp of lemon juice, mix it to a fine paste.
  • Add in the tomato sauce and soy sauce, mix it to a fine paste.
  • Add in the prawns, mix it well and marinate for an hour.
  • Rub oil on the prawns, insert it to a skewer, and grill it in microwave for 5 mins or heat a tbsp. of oil in a pan, and place the skewer in the tawa. Cook in medium heat.
  • After 5 mins, swap the side and continue cooking in medium flame for another 5 mins.

Serve hot as starter or side dish for lunch or dinner.

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


  • 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


  • 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.