PRAWNS

TANDOORI STYLE PRAWNS

PEPPER PRAWNS

PRAWNS PULAO

PRAWNS AND CAULIFLOWER IN COCONUT MILK

TOMATOES STUFFED WITH PRAWNS

BRINJAL PRAWN CURRY

GREEN PRAWN PULAO

JINGA MASALA (PRAWNS CURRY DRY)

PRAWNS PICKLE

Prawns is a good source of Niacin, Iron, Phosphorus and Zinc, and a very good source of Protein, Vitamin B12 and Selenium. But is is very high in Cholesterol.

From the point of view of the nutrition facts of prawns, it is said to be rich in proteins, various vitamins and minerals.. Some of the minerals present in prawns are iron, sodium, potassium, zinc and calcium.Prawns are also a good source of vitamin C. Apart from this, the carbohydrate and selenium are also present. It is also very low in the sugar content. Consuming sufficient quantities of prawns is necessary to gain its many health benefits. Being a food rich in many essential nutrients, there are several health benefits of prawn.

Some of them are.

Prawns are a fairly good source of protein, which help in proper growth and development of the body.
Prawns are also a rich source of selenium. Selenium is believed to prevent the growth of cancer cells in the body.
The omega 3 content in prawns, has been associated with the prevention and also in reduction of the Alzheimer's disease and dementia.
The high content of vitamin B12 and low cholesterol content in prawns, help in protecting the walls of blood vessels and therefore contribute to the betterment of cardiovascular health of the person.
Moreover, presence of minerals such as calcium, makes prawns useful for maintaining healthy teeth and bone.

TANDOORI STYLE PRAWNS

Ingredients

8 tbspns plain yoghurt
2"(5cm) piece fresh ginger, peeled and grated
3 cloves garlic, peeled and crushed
2 tbspns lemon juice
1/2 tspn salt
pepper
3 tspns cumin
1/2 tspn garam masala
3 tspns red food colouring (optional)
1lb (450g) peeled cooked prawns
2 tbspns oil or 4 oz (100g) ghee

Method

First make the marinade. Put the yoghurt in a bowl and mix to get any lumps out of it.
Add the ginger, garlic, lemon juice, salt, a couple of twists of pepper, cumin, garam masala and colouring and mix thoroughly.
Leave for the flavours to combine for about 15 minutes or so, then push the marinade through a sieve.
Add the prawns and mix to ensure that they are all coated in the marinade. Put the bowl in the fridge and leave for about 30 minutes.
Remove the prawns, leaving the marinade and heat the oil or ghee in a heavy pan.
Pour in the marinade and heat well. You will get a lovely thick sauce.
Then add the prawns and heat for a couple of minutes, stirring gently.
Serve immediately. I like this with naan bread or chapati.

PRAWNS PULAO

Ingredients

500g basmati rice
300g prawns
75g onions, chopped
1/2 tsp chili powder
5g cardamoms
1 tsp ginger-garlic paste
1 bunch mint leaves
2 bunches cilantro leaves
2 cups coconut milk
100g tomatoes, chopped
25g green chilies, chopped
1 bunch curry leaves
1/2 tsp garam masala
1 lemon
50g oil
1 tsp turmeric
Salt to taste

Method

In a vessel, mix coconut milk with mint leaves, cardamom powder, 4 green chilies, turmeric, washed rice, salt and boil on medium heat until 3/4 rice is cooked.
In a separate pan, heat oil and fry the prawns for few minutes.
Then add salt, turmeric, chopped onions, green chilies and tomatoes, ginger-garlic paste, chili powder and stir well.
Cook until the prawns are well cooked.
Now add chopped curry leaves, cilantro, garam masala and this mixture to the rice.
Mix well and cook for another 10 minutes on steam.
Sprinkle the lemon juice and serve hot.

MASALA LOBSTER

Ingredients

2 Lobsters
1 big Onion finely diced
1 big Onion chunky pieces
5 Garlic cloves (mashed)
1" Ginger (mashed)
2 Tomatoes (cut into slices)
2 Green Chillies
1 tsp Chilli powder (as you like)
1 tsp Turmeric powder
Chopped Coriander leaves
3 tbsp Oil (or according to your choice)
Salt to taste

Method

Boil the Lobsters with 1/2 tsp salt, for about 12-15 minutes in medium flame.
Clean the boiled Lobster and remove the unwanted shells.
Cut the Lobster into 6 slices and drain the water.
Marinate with 1/2 tsp Turmeric powder.
Heat 2 tbsp oil in the pan.
Add sliced Lobster and medium fry.
Remove the Fried Lobster slices to another bowl.
Heat 1 tbsp oil in the pan. Add garlic, ginger, onions and keep frying till they are brown.
Add Turmeric powder, cinnamon powder & chilli powder. Stir well.
Add Fried Lobster slices, chunky onion pieces and fry for couple of minutes.
Add 1-cup water & Salt to taste. Let it boil for 3 to 4 minutes.
Remove the pan from the flame.
Garnish it with sliced tomato, green chillies & coriander leaves.
Serve hot with any main course.

PRAWN TIKKA

Ingredients

Gray Prawns 500 gm
Natural Yogurt 1/4 Cup
Garam Masala 1 tsp
Garlic Paste 1 tsp
Ginger Paste 1 tsp
Lemon 1 medium size
Turmeric Powder 1 tsp
Salt a pinch or according to taste Red Chilly Powder 1 tsp
dhaniya-zeera powder 1/2 tsp
Butter 1 tbsp.

Method

Wash the prawns. Remove shell and black string from the prawns.
Mix Prawns with turmeric powder, salt and juice of 1 lemon. Keep it aside for 15 minutes.
Mix Yogurt, Garlic Paste, Ginger Paste, Garam Masala, Chilly Powder and dhaniya-zeera powder into a bowl and mixed with prawns.
Marinate the prawns for 2/3 hours.
Roast the prawns in Barbecue Grill and apply butter and marinade from time to time

SPICY PRAWNS

Ingredients

Prawns - 500 gms (cleaned)
Onions - 500 gms (finely chopped)
Tomato - 500 gms (finely chopped)
Red chillies - 2
Mustard seeds - 1/2 tbsp
Chilli Powder - 2 tbsp
Coriander Powder - 1 tbsp
Turmeric Powder - 1 tbsp
Ginger Garlic
Paste - 2 tbsp
Oil - 250 gms

Method

When the oil in the pan is hot, put mustard seeds and red chillies.
When it splutters, put onions and saute it till it becomes golden brown.
Then add tomato and wait till it is cooked well and smashed in oil.
Add prawns and saute for a while. After 5 minutes add ginger garlic paste and saute continuously for 5 more minutes.
Add chilli powder , coriander powder and turmeric powder mix well and add 1/2 glass of water and stir.
Wait till the water is evaporated and the oil separates from the dish.
Decorate it with finely chopped coriander leaves.
Delicious spicy prawns is ready now and you can serve it with Plain Rice and Sambar.

BRINJAL PRAWN CURRY

Ingredients

1/2 lb Prawn medium side
1/4 lb Brinjal cut into 1 by 2 inch slice
1/4 lb tomato chopped
1/2 tb cumin
1/2 tb mustard
1/2 tb turmeric
1 tb cumin, 2tb mustard, 3 green chilli, coriander leaves, 4 cloves of garlic and a quarter inch of ginger grind all these ingredient into a paste with 2 tb of water
Salt to taste
5 tb of oil
1/2 cup of water

Method

First clean the prawn.
Take 2 tb of oil in a frying pan , and fry the brinjal until golden brown.
Keep the fried brinjal aside.
Then take 2 tb of oil and fry the prawn in low heat until golden brown.
Keep the prawn fried aside and take 1 tb of oil and and when oil start to heat add the 1/2 tb of cumin and 1/2 tb of mustard.
Then add the chopped tomato and then stare for couple of second and let it cook for 2 to 5 minute and then add the fried prawn first and stir well and then add the brinjal and add the paste and turmeric and salt to taste and let it cook for 5 minute and add 1/2 cup of water.
And keep your pan in high heat upto boiling point then reduce the heat and keep it in low to medium heat for 5 minute. And your curry is ready serve hot with rice.

PEPPER PRAWNS

Ingredients

1/2 Kg of Prawns
2 large size Onions
5-6 Green Chillies
1/4 tsp Turmeric
1 tsp Chilly powder
Coarsely ground Black Pepper Powder
Salt to taste
Kothmir (Coriander Leaves)

Method

Cut the onions into desired size. Chop the green chillies.
Pour oil into a vessel.
Add onions, green chillies, fry them in the oil till it get browned and then put the prawns into the fried onions and let it get cooked for (5 min) then add turmeric, black pepper powder, chilly powder and salt to taste.
Mix everything together and cook for (15 to 20 min) on medium flame.
Garnish with corainder leaves.
Serve hot with rice or chapathis.

PRAWNS AND CAULIFLOWER IN COCONUT MILK

Ingredients

250 gms. Cauliflower [flowerets]
20 medium size Prawns [cut the hacksaw type head side]
3 medium size Onions [cut in square]
2 medium size Tomatoes. [cut in square]
2 medium size Green Chillies [ slot and deseeded]
2 tea spoons Ginger-Garlic paste.
2 tea spoons Red Chilly powder.
1 tea spoon Turmeric Powder.
1 tea spoon Garam Masala Powder.
4 cups Coconut Milk .
4 spoons oil
Salt to taste and Green Coriander for garnish

Method

Heat oil in a flat pan. Add chopped onion and saute till translucent. Add tomatoes and saute. Add red chilly powder, turmeric powder, ginger- garlic paste and cook till oil separates. Add cauliflower, saute till bit cook. Add prawns and salt Stir neatly. Add 1/2 cup of water, keep lid and cook till prawns half cooked. Add coconut milk and garam masala powder and green chillies. Cook till thick gravy. Garnish with green coriander. Serve with Boiled Rice or Roties.

COCONUT PRAWN GRAVY

Ingredients

Prawns - 750 grams
Onions - 1 large, ground to a paste
2 medium, sliced finely
Chilli paste - 2 tbsp
Bay leaves - 3
Coconut Milk - 1 cup thick and 1 cup thin (milk can be extracted from one large coconut,or tinned coconut milk may also be used)
Green Cardamom - 3 to 5
Salt to taste
Oil for frying

Method

Wash and dry the prawns in a kitchen towel . Set aside.
Heat oil in a wok (kadai). Add bay leaves and green cardamom and fry for a few minutes.
Add sliced onions and fry till golden brown.
Then add the ground onion paste and the chillie paste.
Fry for several minutes adding little water, as necessary, to prevent the masala from burning.
Add the prawns. Stir thoroughly and then add the thin coconut milk.
Keep simmering in high heat till the gravy reduces to a half.
Add salt to taste.
Finally add thick coconut milk and simmer in medium heat for 12 to 15 minutes.
Serve hot with rice.

PRAWN KABAB

Ingredients

12 Prawns big size
3 Tsp Ginger paste
3 Tsp Garlic paste
2 Tsp Lemon juice
Salt to taste
1 cup Curd
1 cup Cream
3 Tsp Gram Flour
1 Tsp white Pepper
1 Tsp Ajwain (caraway)
1 Tsp Clove Powder
Marination:
Shell & clean the prawns in the water and shed it for ten minutes.
Blend the curd & cream properly then add 3 Tsp GramFlour, 1 Tsp whitePepper,
1 Tsp clove Powder & mix it again.

Method

Mix the dried Prawns in this marination and add salt to taste.
Mix the marination and put it in the Silver Foil fully covered & Freeze it for Two hours.
Insert the Prawns one by one in the oven stick and tandoor it for 20 minutes untill it is golden brown.
Put butter over the Prawns and Oven it for 2 minutes at 180 degrees.

TOMATOES STUFFED WITH PRAWNS

Ingredients

8 medium size tomatoes
1 cup cooked prawns - cut fine
1 large onion - cut fine
2 green chillies (deseeded) or 1 tbsp chillie sauce
2 eggs
1/4 tsp pepper powder
Juice of 1 lime
1 cup bread crumbs
Salt to taste

Method

Slice the top of each tomato and scoop out the contents.
Heat 2 tbsps oil, fry tomato pulp, onion, green chillies, prawn & pepper powder until dry.
Add juice of 1 lime and salt to taste.
Refill the tomatoes, spread beaten eggs & bread crumbs over.
Bake at 160°F in an ordinary oven for approx. 7-10 mins or fry.
Serve with sliced capsicums.

GREEN PRAWN PULAO

Ingredients

1 cup Basmati rice washed and drained.
1 cup shelled, deveined prawns.
1 tsp turmeric powder.
1/2 tsp shajeera.
1/2 cup chopped coriander leaves
salt.
oil for frying. To grind:
3/4 green chillies.
2 tsp chopped garlic.
7/8 peppercorns
5/6 cloves
1 tsp chopped ginger.
1 inch cinnamon

Method

Wash prawns, apply salt and turmeric powder and leave aside for 15 minutes.
Shallow fry the prawns in oil but do not let them harden.
Save the oil. Heat 2 tbsp oil, add shajeera.
When it splutters add the ground masala and fry till oil separates.
Then add the drained rice and fry for 2 minutes.
Add one and a half cups water to it, add salt and mix it.
When the water boils reduce the flame and cook the rice on slow fire till done.
Fluff up the rice with a fork and mix fried prawns and sprinkle some of the oil used for frying prawns on the rice.
Cover and leave on slow fire for five minutes.

JINGA MASALA (PRAWNS CURRY DRY)

Ingredients

Prawns shelled and deviened

1/2 kg

Onions finely chopped

2 large

Riped Tomatoes pureed

Stem curry leaves

Ginger garlic paste

1 tbsp

Cummin powder

1 tbsp

Cloves chopped garlic

Mustard seeds

1/2 tbsp

Black pepper powder

1/2 tbsp

Corainder powder

1 tbsp

Red chilli powder

1 tbsp

Garam masala powder

1 tbsp

Salt to taste

Turmeric

1/2 tbsp

Water

1 cup

Method

Heat oil in a wok 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

PRAWNS PICKLE

Ingredients

Prawns

60 to 80 counts

Green chili slit in center

Ginger sliced thinly

2 inch piece

Garlic whole or sliced

10 flakes

Mustard seeds

1 tbsp

Fenugreek powder

2 pinches

Hing powder

1/4 tbsp

Fennel seeds

1 tbsp

Red chilli powder

2 to 3 sprigs

Turmeric powder

1/2 tbsp

Curry leaves

2 to 3 sprigs

Vinegar

4 tbsp

Seasame oil

4 tbsp

Salt

2 tbsp

Water

1 cup

Method

Peel, devein and clean the prawns. Put prawns in a colander to drain off all the water.
Heat oil in a pan. Add mustard seeds and allow it to pop.
Then add curry leaves, fennel seeds, fenugreek powder, hing, turmeric powder and red chili powder.
Stir and fry for a minute on low heat. Then add in green chili, ginger, garlic and fry a minute on low heat.
Add prawns to the masala.Stir and cook on low heat. Add salt.
Once the prawns has cooked well, add vinegar to prawns and cook for a minute. Take off the stove and cool.
Add more vinegar for more gravy.
Transfer prawns pickle to a sterilized and well dried out container to store.
Warm little oil and pour on top on the pickle. The oil floating on top will prevent pickle spoiling.
Can keep the pickle for a day outside. Then refrigerate.