Recipes

Garlic Prawn Pulao

Preparation Time: 20 minutes
Cooking Time: 30 minutes

Ingredients

  • 25 to 30 prawns, shell removed and deveined (could use more or less depending on prawn size)
  • 1 tsp chilli powder
  • 1 tsp turmeric powder (haldi)
  • 2 onions, chopped
  • 7 to 8 cloves of garlic (lehsun), chopped
  • 5 cloves (laung / lavang), 2 sticks of cinnamon (dalchini), 2-3 cardamoms (elaichi)
  • 2 cups rice (chawal), soaked for 15 minutes
  • 4 cups water
  • 2 tbsp grated coconut
  • 2 tbsp oil
  • salt to taste

Method

  • First clean the prawns and cook it in a little water with half amount chilli powder and turmeric powder and salt till it changes color to white, keep aside
  • In a big pan, take some oil, add chopped onion and all the whole spices, garlic and saute till onion becomes transparent
  • Then add the soaked rice and saute for 2 minutes
  • Now add remaining chilli and turmeric powder along with 4 cups of water and salt to taste
  • Let it cook on a low flame till the water is almost absorbed, stirring constantly to avoid burning
  • Now add the grated coconut and the cooked prawns and mix well
  • Remove from heat after 2-3 minutes when rice is done, serve hot.

Grilled Shrimp

Preparation Time: 20 minutes
Cooking Time: 20 minutes

Ingredients

  • 2 cups prawns, cleaned
  • 1 tbsp chilli powder
  • 1 tsp garam masala powder
  • 1/2 tsp turmeric powder (haldi)
  • 2 tbsp curds (dahi)
  • a pinch of red colour
  • 3 cloves of garlic (lehsun)
  • 1 tsp chopped ginger (adrak)
  • 5 gm salt or to taste
  • 1 onion, sliced
  • 1 lemon
  • 2 tbsp butter

Method

  • Grind garlic and ginger to a very fine paste, cook the prawns with a little salt and turmeric in a wok until three fourths cooked, drain and keep aside
  • Marinate the prawns with the yoghurt, red colour diluted in a little water, chilly powder, garam masala powder, garlic ginger paste, turmeric powder and salt for about two hours and place in a plate greased with butter
  • Liberally apply butter on the prawns, cook in a griller or an oven cum griller till the prawns turn golden brown in colour.
  • Serve garnished with the onion rings and slices of lemon.

Prawn Biriyani

Preparation Time: 30 minutes
Cooking Time: 30 minutes

Masala for marinating of Prawns:

  • 1/2 kg prawns, deveined, washed and drained
  • 1 tsp chilli powder
  • 1/2 tsp turmeric powder (haldi)
  • 1 tbsp lemon juice
  • salt to taste

Other Ingredients:

  • 4 cups long grained rice (basmati)
  • 3 to 4 tbsp butter
  • 1/2 kg finely sliced onions
  • 1/4 kg chopped tomatoes
  • 8 green chillies, slit lengthwise
  • 1/4 to1/2 cup oil
  • 1/2 cup curds (dahi)
  • 6 cups water
  • 20 to 25 mint leaves (phudina)
  • 1 bunch coriander (dhania) leaves, finely chopped

For Garnishing

  • 2 pcs cinnamon (dalchini)
  • 16 cloves (laung / lavang)
  • 12 cardamoms (elaichi)
  • a pinch yellow colour + 3 to 4 tbsp milk for mixing the food colouring
  • a pinch red colour + 3 to 4 tbsp milk for mixing the food colouring
  • 1 tbsp lemon juice or add a little more if required
  • 1 tbsp (level) chilli powder
  • 1/2 tsp turmeric powder (haldi)
  • 1 tbsp ginger (adrak) paste
  • 1 tbsp garlic (lehsun) paste
  • 4 green chillies
  • salt to taste
  • 3 to 4 tbsp chopped coriander (dhania)

Method

  • Shell, devein prawns wash well & drain
  • To the prawns add the marinating masala & leave to marinate for ½ an hr
  • Fry prawns lightly to a golden brown & keep aside
  • Use the same oil for frying onions & other masalas & for making the Biriyani
  • Wash rice, drain well, and fry in butter over low heat for 8-10 mins till crisp, keep aside
  • Take quarter of the sliced onions & keep aside for frying & garnishing
  • Mix the curds with the water & keep aside
  • Grind green chillies along with the ginger & garlic & keep
  • Heat oil, fry the onions till brown add the green chillies, mint & coriander leaves & fry for a minute on low flame
  • Now add ginger/garlic paste & continue to fry on low flame for 3-4 mins
  • Add chilli powder & turmeric powder & continue to fry for further 2 mins
  • Add chopped tomatoes & continue to fry on low flame till tomatoes are soft
  • Add salt to taste (be careful when adding salt as you have already added salt for frying the prawns)
  • Put off flame, take your electric rice cooker bucket
  • Put butter fried rice, the fried masala, add curd/water mixture mix well
  • Put the bucket into the electric cooker compartment cover with lid, connect the cooker, plug it on & leave to cook.
  • It will automatically cut off, leave to stand (cool) down for about 10 mins
  • Open the cooker & sprinkle the yellow colouring which has been mixed in 2-3 tbspns of milk, do the same for the red colouring, & lime juice & half the quantity of the fried or toasted cashew-nuts - fluff with fork, & empty on to a serving plate or thali
  • Garnish with fried onions, chopped coriander leaves - & remaining fried & toasted cashew-nuts & serve

Prawn Curry

Preparation Time: 15minutes
Cooking Time: 20 minutes

Ingredients

  • 1 1/2 cups prawns, shelled and deveined
  • 2 small sized potatoes, chopped
  • 3 small sized brinjals (baingan / eggplant), chopped
  • 1 sweet potato (shakarkand), cubed
  • 1 radish (mooli), chopped
  • 1/2 cup chopped bottle gourd (doodhi / lauki)
  • 3 drumsticks (saijan ki phalli / saragavo)
  • 2 small sized spring onions, sliced
  • 1 tbsp oil
  • salt to taste
  • 1 tbsp lemon juice

Make into Paste:

  • 1/2 cup grated coconut
  • 1 bunch of coriander (dhania) leaves
  • 1/2 tsp chilli powder
  • 1 tsp turmeric powder (haldi)
  • 1 tsp coriander (dhania) seeds
  • 1 tsp cumin seeds (jeera)
  • 4 cloves of garlic (lehsun)
  • 5 green chillies
  • 1/2 " piece of ginger (adrak)
  • 1/2 tsp bottle masala

Method

  • Heat the oil in the vessel
  • Put the grounded masala and simmer for a minute
  • Add the chopped vegetables, onions and prawns
  • Put water and salt and let it cook
  • Keep the consistency of the curry as required by adding more water
  • Add lemon juice to the curry
  • Serve hot with rice.

Avacado Pears with Prawns

Preparation Time: 5 minutes
Cooking Time: 15 minutes

Ingredients

  • 2 medium sized avocados
  • 1 tbsp lemon juice
  • 4 oz. prawns
  • 2 tbsp mayonnaise

Method

  • Cut avacado pears in halves just before serving
  • Remove stones
  • Brush the flesh with lemon juice to prevent browning
  • Boil the prawns with a pinch of salt and half lemon juice, for 10 minutes, drain and chop
  • Fill the cavities in the pears with a mixture of chopped prawns and mayonnaise.
  • Garnish with chopped paprika.

Sungta Leyh (Spicy Prawns Curry)

Preparation Time: 20 mins
Cooking Time: 30 mins

Ingredients

  • 250 gm medium sized prawns
  • 1 big sized onion (3/4 in oil, 1/4 for paste)
  • 100 gm grated coconut
  • 2 tsp chilli powder
  • 1 tsp turmeric powder (haldi)
  • 3 to 4 green chillies
  • 1/2 " piece of ginger (adrak)
  • a small ball of tamarind (imli)
  • 2 tsp coriander (dhania)
  • salt to taste

Method

  • Clean and wash prawns, marinate it with salt
  • Keep oil in a pan for 2 mins
  • Add 3/4 chopped onion in it till it turns transparent
  • Add marinated prawns in it
  • Fry it for a min
  • Put 2 cups of water in it and boil for 5 mins
  • Meanwhile make paste of coconut, red chilli powder, haldi powder, tamarind, ginger, green chillies, 1/4 onion and little water
  • Add this paste with salt in the pan
  • Boil it till the prawns are done
  • While serving garnish with coriander leaves.
  • Garlic Prawn Pulao
  • Grilled Shrimp
  • Prawn Biriyani
  • Prawn Curry
  • Avacado Pears with Prawns
  • Sungta Leyh
    (Spicy Prawns Curry)

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