Prawns Green Chilli Masala

Will be writing the recipe soon!

 

Prawns Masala Fry

Prawns Masala Fry is a spicy Fried Prawn dish, relished as a starter, can also be a star appetizer of your party. This dish originated on the Konkan coast. These deep-fried, prawns can be identified by their signature red color because of the use of Kashmiri red chili. I love this dish and I'm very sure this is going to be the appetizer for my next party :P Try this simple recipe and you will surely love it alltime you make it for your family! 

Ingredients:
1 kg tiger prawns, deshelled & deveined
Salt to taste
Coconut Oil for Frying [you can also use vegetable oil, but I love the aroma of coconut oil and its very healthy than rest refined oil]
1 lemon juice
1 tbsp Turmeric powder
2 tbsp corn powder

Masala Paste:
Grind smooth fine paste the red chilli (25 red chilli [10 small red chilli + 15 long Kashmiri red chilli) previous soaked in warm water for 15 min [you can also use kasmiri red chilli powder instead grinding fresh]
1 tsp peppercorns
1 tsp coriander powder
1 small tsp cumin powder
2 big tbsp. ginger-garlic paste (freshly prepared)
Mix well all these above ingredients.

Method:

• Marinate the Prawns in lemon juice and tumeric powder, little salt for 20 mins.
• Now mix the prawns in Masala paste and keep aside for 10-15 mins.
• Add corn powder so that the masala sticks well to the prawns while they get fried.
• Now deep fry or tava fry the Prawns and serve along meals as a side dish.

Prawns Garlic Chilliy

Prawns is my all time favorite among the Sea food!! This Sunday I made a delicious very very simple spicy prawn dish bursting with flavour. It is high in protein and packed with chilli to boost your metabolism. Can be best served with white/brown rice or noodles. Try one and let me know your view. This recipe will be loved by all, it tastes even better after 4-5 hours :)

Ingredients:
1 kg Prawns (medium)
6 tbsp red chilli powder
1 tbsp turmeric powder
1/2 lemon juice
1 tsp coriander powder
1/2 tsp Cumin powder
1 medium tomato chopped
2 tbsp garlic paste
3 green chillies chopped
1 tbsp Kasturi methi
Ghee 3 tbsp
Salt to taste

Marination:
Marinate the Cleaned Prawns with Red chilli powder, turmeric powder, Coriander powder, cumin powder, salt, lime juice (keep aside for 15 - 20 mins)

 Method:

•  Take a kadai, add ghee, fry the tomatoes, add the green chilli. Saute for a min.

•  Add the Garlic paste. and fry until the raw smell is gone.

•  Now add the marinated Prawns, and toss under medium flame for 5 mins.

•  Now add the Kasturi methi, and a small cup of water. Cook under medium flame with repeated stirring for 5-8 mins. Adjust the salt if needed. When done ,serve along meals as a side dish.

Tiger Prawns Roast

This Prawns recipe is very simple and easy. You need the minimum of the spices here. The turmaric flavor along the chilli gives the prawn a lovely taste. I have also used asafoetida powder here. I love this recipe and most time when you have it more, you can refrigerate it and use as pickle by adding a little of gingilly oil ;) Its toooooo yummmy believe me :P

Ingredients:
1/2 kg Prawns (cleaned)
4 tbsp chilli powder
1 1/2 tbsp turmeric powder
1 small tbsp asafoetida (hing) powder [those who dont like asafoetida can also use ginger garlic paste as per your flavor, but believe me you will love the asafoetida taste for this roast]
1 lemon juice
Salt to taste

Method:

• Mix the above ingredients well and marinate for 15 to 30 mins.
• Now take a Nonstick Kadai, add 8 tbsp oil, warm it for sometime. 
• Next add the marinated prawn along the whole masala content and roast well in medium flame for 10 mins.
• Adjust the salt. You can also adjust the spice by adding little chilli powder.
• When you see the prawns have been roasted well along masala, Switch of the flame and serve hot along meals.

[Note: while roasting you can put some curry leaves too, this also gives a different flavor to the roast recipe]

Prawns head Chilly

PRAWN heads contain a powerful antioxidant useful to humans and a technique has been perfected to extract it. The antioxidant triggering the red coloring in cooked prawns, astaxanthin, also plays an important role in protecting human cells from damage. It also is 10 times stronger than more common antioxidants found in fruit and vegetables.

I know many people also use prawns head for cooking. When you get a medium or big sized Prawn, you can prepare a delicious chilly out of it. In this curry only Asafoetida is added along chilli paste. It is very easy and quick to make. You can also store it in fridge as pickle for a week. 

Ingredients: Grind the paste to smooth paste

12 red chilli

1 small pinch Asafoetida 

4-5 tbsp yogurt 
Salt to taste

Marinate the Prawns head in tumaric and salt for 15 mins.

Method: 

• Take a voke.
• Add 5 tbsp of oil, now add the red chilli paste.
• Fry it well till you see the oil leaving the masala.
• Now add the marinated Prawns head.
• Fry well under medium flam for 10 mins.
• when done, serve along meals.
• I am sure you will love this !!

Prawns Green Masala

I just tried making something different today. Most time we prepare prawns fry or curry/chilly. Today's dish gives a ting of mint flavor along the other spices. The dish tasted still best when had after 5 hours of preparation. See that you don't add any water while cooking the prawns.

Prawns 100 medium (Clean and marinate along tumaric and salt for 15 mins)

Green paste:  Grind the below into fine smooth paste

Coriander 3 fist full

1 small tbsp Ajwain

5 green chillies

2 strands Mint leaves

6 flakes of garlic

1 tbsp chopped ginger

Yogurt 4-5 tbsp

For frying:

2 medium onions finely chopped

2 tbsp chopped garlic & ginger

Salt to taste

Method:

• Fry the chopped garlic and ginger, add the onions and fry till golden brown.
• Now add the marinated prawns and fry well. [Check the video]

• When the prawns start to curl after 5 mins, add the green masala paste.
• Fry well till the prawns is cooked. See that in the process no water is added.
• Prawns itself leaves the water while frying.
• Serve hot along meal.

Prawns curry - asafoetida flavor

Sungta hinga uda(konkani) or Prawns curry - asafoetida flavor is a very simple easy make konkani recipe. Prawns in a thick and spicy coconut gravy with coconut oil and asafoetida is an absolute favorite of the people of Mangalore. Asafoetida is the primary source of flavor in this recipe, avoid adding garlic/onion here. If this curry kept for next day, it still tastes better. I bet u ! You will love this flavor.

1 cup medium prawns
2 cup grated coconut
15 red chilies
3 tbsp thick tamarind extract
1 small tbsp asafoetida thick paste
4 tea spns coconut oil
Salt to taste

• Grind coconut, tamarind and red chilies to a smooth paste.
• In a vessel, mix the paste with shrimp.
• Add sufficient water to make a consistent thick gravy, add salt to taste.
• When the curry starts boiling, fry asafoetida coconut oil till it drizzles.
• Serve hot with boiled rice or chapathi/ bread.

Note:
If  asafoetida smell is too strong, reduce the amount, but when this dish is ready, it should have a distinct smell of asafoetida and coconut oil.

Spicy tangy prawns chilly

Prawns is my all time favorite sea food!! And, I always try something new recipe for prawns. It tastes still better when had the next day :P 

To marinade:
Red chilly powder 3 tbsp, Black pepper powder 1 tbsp, Turmeric powder ½ tbsp, Garam masala ½ tbsp,3 tbsp corn flour , little curd, Salt as needed

For the gravy:
Onions 2 big, chopped, Green chilly 3 nos, finely chopped, Ginger 2 tbsp chopped, Garlic 2 tbsp chopped, Curry leaves few, Red chilly powder 1 small tbsp, Turmeric powder ¼ tbsp, Tomato 2 big chopped, black peppercorns 10 nos, tamarind pulp 2-3 tbsp, coriander leaves a fistful finely chopped, oil 2-3 tbsp, Salt as needed

Marination:
Wash and pat dry the prawns (50 medium) well. Marinate prawns with red chilly powder, turmeric powder, pepper powder, garam masala, 3 tbsp corn flour , little curd and salt for about 15-20 minutes.

• Shallow fry the prawns for about 3-4 minutes on each side. Drain excess oil onto paper and set aside. In the same pan, add chopped ginger, garlic, green chilly and  finely chopped curry leaves. Saute this for about 3-4 minutes and then add sliced onions. Saute the onions until they turn golden brown.
• Next add red chilly powder and turmeric powder. Mix well and add chopped tomatoes. Cook this until tomatoes are a little blended along the content.
• Now add the tamarind pulp. Add salt and cook until 70% of moisture is evaporated.
• Next add the fried prawns, mix well with the masala and cook covered for 5 minutes at medium heat. Crush around 8-10 whole pepper and add to the prawns and mix to combine. Turn off flame and garnish with coriander leaves.
• Serve with rice or chappathi....Enjoy!!!

Dried Prawn chutney

Sukkil(dried) sungta(shrimp) kismuri (chutney) in konkani is one of the most popular seafood preparation in coastal regions in Karnataka. This dish does not involve any kind of cooking (roasting of dried shrimp hardly takes any time), so it can be prepared in no time. Here grated coconut is not added. As even roasted coconut makes a great delicacy. 

I always crave for dried prawns, just love it along rice kanji/rice & sambar combination/curd rice. And best it goes during rainy season, as mostly the Mangaloreans stored few heaps of dried sea food in their kitchen shelf, at the alarm of rains :P 

Dried prawns (cleaned & washed well 3-4 times in warm water), 2 fine chopped green chillies, 2 fine chopped onions.

• Fry the onions to golden brown, add the green chillies & saute for 2 mins.
• Now add the dried prawns, salt to taste and fry well for 3-5 mins.
• Serve along rice with any curry combination. Goes well kanji/curd rice.

Sukkil sungta kismuri (Konkani)

Prawns dry curry

 This curry is semi dry, here mostly the powdered spices are used. So you can prepare it in no time..As its quick recipe because prawn also take less time to cook!

Cleaned prawns, 2 large onions finely chopped, 3 ripe tomatoes- pureed, 1 stem curry leaves, 1 tbsp ginger garlic paste, 1 tsp cummin powder, 3 Cloves chopped garlic, 1/2 tsp Mustard seeds, 1/2 tsp Black pepper powder, 1 tsp corriander powder, 1 tsp red chili powder, 1 tsp garam masala powder, Salt to taste, 1/2 tsp turmeric.

•     Heat oil in a vessel, add mustard seeds and add the curry leaves
•     Now add the onions and saute until golden brown/add ginger garlic paste .
•     Add chopped garlic , tumeric powder, chilli powder, corriander powder, cumin powder and garam masala powder and fry for 3 to 5 mins.
•     Now add the tomato puree and add half tsp tamarind paste and pepper powder.
•     Saute till the oil gets separated.
•     Now add some water and let boil
•     Add the prawns now and cook covered untill done
•     Serve garnished with chopped coriander

Note: Add a pinch of sugar or jaggery to give that sweet sour taste

Prawns manchurian fry (Garlic flavor)

• Soak 25 red chillies in warm water for 15- 20 mins, rice 1/4 cup 30 min, now grind it along 10 clove garlic and make fine paste..... add salt to taste
  
  Coat the cleaned prawns with the paste and keep for 30 mins and then deep fry till done....
   
• Prawns and garlic flavor is awesome here :P
  Rice helps the paste to coats well and the masala does not leave prawns when fried..