Chennai prawn curry(madras eral kulambu)

Ingredients

Prawns cleaned ½ kg
coconut grated¼ cup
tamarind extract 4 tbsp
tomato 1

Onion1

Lemon juice 1 tbsp

Ginger garlic paste 1 tsp
coriander seeds 1 tsp
fenugreek seeds ¼ tsp

cumin seeds 2 tsp
mustard seeds 1 tsp
dry red chillies 4
 cloves 1
turmeric 1 tsp
 salt and oil as required

Preparation

1.      Marinate the cleaned prawns with ginger garlic paste, turmeric powder and lemon juice for 20 minutes

2.      Grind grated coconut, cumin seeds, coriander seeds and fenugreek seeds to a fine paste

3.      In a pan add oil, mustard seeds, cloves, dry red chillies and chopped onions. sauté well

4.      Add tomato and once it blends well add ½ cup water

5.      Add the ground paste, tamarind extract and allow it to boil

6.      Once it starts boiling add the marinated prawns and cook till the prawns is done

Serve with rice or rotis

Mughal Prawn Briyani

Ingredients

Basmati rice 1 cup

Prawns cleaned 150 Gms

Green peas 100 Gms

Tomato chopped 2

Onion chopped 1 cup

Green chilli 3

Curd ½ cup

Ginger garlic paste 1 tbsp

Cinnamon 2

Cloves 6

Cardamom 4

Fennel seeds 1 tsp

Pepper corns 1 tsp

Pepper powder 1 tsp

Turmeric powder 1 tsp

Salt and oil as required

Preparations

1.      Deshell and devein the prawns

2.      In a pan add 1 cinnamon,4 cloves and 2 cardamom.fry it and grind it with green chillies to a paste

3.      In a broad pan add oil, 1 cinnamon,2 cloves ,2 cardamom and chopped onions. sauté it

4.      Add ginger garlic paste, curd and sauté it

5.      Add chopped tomatoes, cleaned prawns, green peas, turmeric powder and salt. Toss it

6.      Add the ground paste and add the washed rice.fry it for 2-3 minutes

7.      Then add about 2 cups of water and allow to cook

8.      Once the rice is done, add pepper powder and mix well

Serve hot with raita

Virudhunagar Prawns Vadai

Virudhunagar is famous for parottas as all knows. Here is an another delicious recipe from virudhunagar. When I was in my college a close friend of mine whose native is virudhunagar invited me once to her home, there her mother cooked this vadai. It’s really a crispier, yummy yummy appetizer. No one can stop eating it just one.

Cleaning the prawns: it may be a difficult task. But it’s a must. Unless cleaned properly may lead to stomach problems. Cleaning includes deveining that is removing its stomach part, black thread like thing on its top.

Ingredients

Prawns                                                            500 gms

Green chillies                                                   5

Fennel powder                                                ¾ tsp

Turmeric powder                                             a pinch

Coriander leaves                                              a small bundle

Onion                                                              1

Carrot                                                             1

Rusk                                                               3 pieces

Roasted Bengal gram (pottukadalai)                 5tsp

Lemon juice                                                    3tsp

Salt as required

Oil for frying

Preparations

1. Deshell and devein the prawns. Clean well in running water with turmeric powder

2. Powder Rusk and pottukadalai separately

3. Finely chop the onions, carrot and coriander leaves

4. Coarsely grind prawns with green chillies

5. in frying pan heat oil

6. Make dough for making vadai by mixing prawns-chilli mix to powered Rusk, pottukadalai, fennel powder, coriander leaves, onion, carrot, and lemon juice, salt.

7. Fry it once by taking a small ball of dough and flatten it. Since prawns ooze a lot of water that may make the dough watery.

8. Fry the vadai till golden brown.

Garnish with coriander leaves n serve hot

Crispy yummy yummy prawns’ vadai is ready.