A few prawn recipes

PRAWN TUNA MANGO CURRY

Dried Prawns -50 gm
Dried tuna powder 25 gms
mango 1/2
mustard 1 tsp
cummin seeds 1 tsp
fennel 1 tsp
chilli powder 2 tsp
turmeric powder 1/4 tsp
tamarind solution 150 ml
coriander powder 1 tsp
salt to taste
curry leaves 2 sprigs
coriander leaves 1 bunch
onion 200 gm
tomato 50 gms
ginger garlic paste 40 gm
coconut oil 150 ml
coconut milk 100 ml

Clean the prawns .
Pour oil into the pan with slim flames and mix mustard and cummin seeds and allow it to crackle.

Add with this chopped onion, chilli powder, turmeric powder, fennel powder, ginger garlic paste, curry leaves and heat further.

Now add with this, tomato pieces and after few mins add the tamarind solution and let it boil for some time.

Add water if need be. When it is boiling well, add into it the mango pieces and cleaned prawn and dried tuna powder boil it a little more.

Add the coconut milk and sprinkle in it the coriander leaves and keep it covered.

After some time add some salt and lay it down and sprinkle with some coriander leaves and serve.

PS: This was one of the dishes I had on Sunday;))

GARLIC SHRIMP

Ing:
large shrimp tail on and peeled and deveined
3 cloves
chopped garlic
1 oz brandy
4 oz dry white wine
juice of one lemon
3 tab oil
2 tab butter
1 tsp white flour
salt and white pepper

Method:
Marinade the prawns overnight in a mixture of wine lemon juice, chopped garlic and one tab oil and salt and white pepper. Heat a non stick pan with 2 tab of butter and 2 tab of oil and saute the shrimp for a min. Add the 2 ounces if brandy and flambe. Add the marinade and sprinle with one tsp of flour and stir cook for 2 mins. and serve on a bed of boiled rice and reduce the juices to a medium sauce and add to shrimp and rice

This one is for the more adventurous types. You will like it:)

PRAWN CHAMBAL

dried prawns 50 gm
coconut scraps 25 gm
chilli powder 1 tsp
green chillies 4 slit
chilly flakes 2 tsp
lemon 1 1/2
lemon leaves a few
coconut milk 50 ml
ginger julienned 10 gms
garam masala
fried curry leaves
salt to taste

Clean the dried prawns and fry them in oil and keep aside. Add to it the coconut scraps and fried curry leaves and green chillies, lemon leaves, and julienned ginger, red chilli powder and coconut milk and masala and mix well and serve garnished with sliced lemon.

PRAWN-YAM KOFTAS
Ingredients:
For the gravy:
4 tsp oil, 1/2 tsp cummin seeds, 1 bay leaf, 1 tsp chilly powder, 1tsp coriander cummin powder, 1/2 tsp turmeric powder, 1 tsp ginger paste, 200 ml tom puree, 1/2 cup shelled green peas, 1/4 tsp sugar, salt to taste and 1 1/2 cups water.
For the koftas:
200 gm yam, 1/2 cup shelled and deveined prawn, 1 cup oil, 1 tsp shilli powder, 1 1/2 tsp amchur powder, 1/2 tsp cummin powder, 1 tsp garam masala, salt to taste and 1/2 cup flour.
For the garnishing:
1/4 cup finely chopped coriander leaves, 1 tab butter or 5 gm grated cheese.

METHOD;
To prepare the gravy:
Heat the oil and season with cummin seeds and bay leaf and when the seeds splutter add the chilli powder coriander-cummin powder the turmeri ginger paste tom puree and a handful of green peas. fry well and add sugar and salt. keep stirring on medium heat till the oil floats and add 1 1/2 cup water and cover the pan with a lid and let the gravy come to a boil and let it simmt for 3 min. and pour in a serving bowl.
To prepare the koftas:
Boil peel and mash the yam. cut the prawns into pieces and heat 2 tsp of oil in a pan and add the prawns and fry on low heat till done and pink in color. rmove the prawns from the oil and add to the mashed yam. add chilli powder , amchur cummin powder, GM and salt to taste. mix well. Add enough water to the flour and mix to a smooth paste. divide the yam balls into small portions and roll into balls. dip them in the flour paste and deep fry in the hot oil till done and crisp.

Add the koftas ti the gravy just before serving. Garnish with chopped coriander and butter or grated cheese and serve with naan or rice. For a veggie variation substitute the prawn with roasted or fried groundnuts or desiccated coconut.

ZAFFARANI JHINGA

Ingredients

Prawns 1kg, mustard oil 15 ml, GG paste 50 grams, cream 50 ml, grated cheese 20 grams, egg yolks 2, saffron 3 grams, cardamom powder 3 grams, coriander root, green chilly and garlic paste 30 grams, kasoori methi powder 1 tbsp, black salt powder 1 tbsp, curd 250 grams, lime 3 nos, salt to taste.

Method

Marinate prawns in GG paste, lime and salt for 2 hrs.Keep in fridge. Make a marinade of mustard oil, grated cheese, saffron soaked in warm milk, cardamom powder, coriander stalk with chilli garlic paste, kasoori methi powder, black salt and dry ginger powder, cumin powder, hung curd and egg yolk. Beat into smooth batter and marinate the prawns in it for another 3 hrs. cook in the grill on skewers along with onion capsicum and tomatoes. serve hot with salad cucumber mint dal and naan.

PS: These recipes were collected a few years ago and is part of my humongous collection of recipes, there may be a lot of mistakes so kindly bear with me:)