Flavour Diary: Prawns

Showing posts with label Prawns. Show all posts

Goan Prawn Curry | Goan Recipes | Flavour Diary | Sea Food

Today's recipe is all way from Goa. Goan Cuisine has also influence of Portuguese, apart from Indian. Rice, seafood, coconut, vegetables, meat and some local spices are heart of Goan cuisine. Today's special from Goa is Prawn Curry,a mix of specially ground masala makes this curry different from other regions prawn curry.
This curry is made in no time and best served with hot rice or chapati/roti.I made this recipe as part of shhh cooking secretly challenge and my partner for this month is Sujitha from Sujitheasycooking and my secrete ingredients were Coconut and Garlic. Check out the ingredients and steps below for easy cooking.You can also try my Prawn Masala , Prawn and drumstick curry, Prawn Parda BiryaniandPrawn Pulao .
If you like to watch how i made this curry then click on the pic below.

Level: Easy
Total Time: 30
Serves: 3-4

1 cup: 250ml
1 tablespoon: 15ml
1 teaspoon: 5 ml
Recipe adapted from here

Ingredients

Prawns: 300gm(washed and cleaned)
Oil:3 tablespoon
Curry leaves:Few
Tomatoes: 1 Large chopped
Turmeric powder:1/2 teaspoon
Onion: 1 Large
Garam Masala Powder : 1/2 teaspoon
Salt to taste
Chopped coriander for garnish

Ground Masala:
Fresh Coconut : 1 cup grated
Dry Red Chillies: 4 to 5 ( to our spice level)
Coriander Seeds:1 tablespoon
Cumin Seeds: 1/2 teaspoon
Garlic Pods: 5
Tamarind: walnut size ball
Water to make smooth paste

Directions

Masala:
In a blender add all the ingredients under Ground Masala and blend it into fine paste and keep it a side.

Curry:
In a pan add oil, once hot add onions.
Cook until onions turn transparent and then add tomato and cook until tomatoes turn mushy.
Now add prawns,curry leaves, salt and turmeric powder and saute for a minute and then add grounded masala, water and cook covered for 5 mins.
Then uncover and cook until desired consistency, add garam masala powder and chopped coriander and cook for another minute and serve hot with rice or roti.

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Yogurt Chocolate Chip Muffins

#GoanPrawnCurry is going to be part of #shhhcookingsecretly for #GoanCuisine

Today's recipe is simple, easy and quick curry made out of prawns. This curry goes well with rice and side for roti/chapati.If you are beginner and want to make mouthwatering prawn curry then this would be one good option.You can also try my Prawn and drumstick curry, Prawn Parda BiryaniandPrawn Pulao .
If you like watching how prawn masala is made then simply click below.

Level: Easy
Total Time: 30
Serves: 2-4

1 cup: 250ml
1 tablespoon: 15ml
1 teaspoon: 5 ml

Ingredients

Prawns: 300gm(washed and cleaned)
Oil:2 tablespoon
Curry leaves:3 twigs
Tomatoes: 2 medium chopped
Onion: 1 Large
Green chilli: 2
Chilli Powder: 1 teaspoon
Coriander Powder:1 teaspoon
Turmeric powder:1/2 teaspoon
Ginger Garlic Paste:1 tablespoon
Chicken Masala Powder: 2 teaspoon(or Garam Masala Powder : 1 teaspoon)
Salt to taste
Chopped coriander for garnish

Directions

In a pan add oil, once hot add onions, and green chilli.
Cook until onions turn transparent and then add ginger garlic paste. Cook until all raw smell from ginger garlic is gone ad onions change colour.
Now add tomatoes, turmeric powder,chilli powder and salt , and cook until tomatoes turns mushy.
Now add prawns and mix well. cook cover for 3 mins on low flame.
Add curry leaves, mix well and cover cook the prawns and stir in between.
Add coriander powder, chicken masala, mix well and cover cook for another 2 mins and garnish with coriander leaves and enjoy with rice or roti.

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Chicken Fried Rice

Tawa Paneer Tikka Masala

Fried Ice Cream

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Anjeer Kalakhand

Looking for some easy,quick and one pot meal for lazy days then this Prawn veg pulao is one good option to opt for. This pulao has goodnees of both veggies and non veg and some spices which completely flavours up the rice. Prawn Veg pulao is completely different in taste compared to Prawn Biryani. You can also try my Hyderabadi style Prawn Parda dum Biryani.Prawn Veg pulao can be served raita or with less spicy curry. Dig into the ingredients and steps for making a yummy rice dish.
This recipe is adapted and changed a bit to taste from my blogger friend Alka dee who blogs at culinaryxpress . If you want to explore odia cuisine then surely her page has lot of mouthwatering recipes to look up for, which she has beautifully presented.

You might be interested in other rice recipes like

Jeera/Cumin Rice
Ginger Lime/lemon Rice
Dry fruit Fried Rice
Hyderabadi Mutton Tahari
Chicken Fried Rice
Hyderabadi Chicken Biryani

Level: Easy
Prep Time: 15min

Cook time: 30 mins
Serves: 3-4 people
1 cup = 250ml

Adapted from here

Ingredients

Basmati Rice: 1 1/2 cup
Water: 2 1/4 cups

Prawns: 400gm
Mixed Veggies: 1/2 cup ( i used carrots, peas, corn)
Tomato: 1 medium
Onion: 1 medium
Ginger Garlic Paste: 1 tablespoon
Green Chillies split: 2
Lemon Juice : 2 tablespoons
Salt to taste
Oil/Ghee: 3 tablespoons
Fresh Coriander/kotimir chopped: 1/4th cup
Fresh Mint: 20 leaves

Powdered Spices:

Coriander/Dhaniya Powder: 1 teaspoon

Cumin/Jeera Powder: 1 teaspoon

Garam Masala Powder: 1 teaspoon

Turmeric: 1/2 teaspoon

Red Chilli Powder: 1/2 teaspoon

Whole spices:

Cumin seeds/Shahi jeera:

Cinnanom stick: 1 inch

Cardamom pods / Elachi: 3

Cloves/Laung: 4

Directions

Wash and soak the rice for 20-30 mins.
Wash and Chop up the veggies and keep a side.
Wash and clean the prawns and marinate it with salt and turmeric.

In a pan add 1 tablespoon of oil/ghee and saute the prawns for 10 secs on each side and keep prawns aside.
In the same pan add 2 tablespoons of oil/ghee and add all the whole spices under the whole spice list and saute for 20secs.
Now add green chillies, onion cut length wise and saute until it turn light brown and then add ginger garlic paste and fry until raw smell is gone from ginger garlic.
Add finely chopped veggies, tomato ,salt, spices under powder spices list and fry for 2 or 3 minutes.
Add water,lemon juice chopped coriander,mint and bring to boil. Do the taste test and adjust salt and spice level and then add rice.
Cover and cook on low flame 10 to 12 mins until water is nearly disappearing then add fried prawns and cook the rice when completely done.
Serve hot along with raita or some less spice curry.

Its been a while i have written a rice recipe and i have quite few rice recipe in my recipe list...its simply because i am not that big fan of rice but Biryani is an exceptional and that to Hyderabadi Style.So today's recipe is Hyderabadi Prawn Dum Biryani which is quite easy to make and needs quite few ingredients going in...and to make it more interesting i have wrapped up Puff Pastry and baked. I wrap puff pastry to vegetable and non veg biryani's for some special treats to taste buds...So do try out for some special extra effects to awesome biryani's.
This week foodieMonday team have come up with #MughlaiCuisine and i was too excited to do this theme as #HyderabadiCuisine is fully influenced with it and Biryani was most famous among kebabs,koftas and other deliciousness.
Mughal's have ruled Indian Sub continent for more than 300 years and have given new dimension to the mixed culture and influenced in many areas from centralized imperialistic goverenment which brought smaller kingdom under one roof, new trades between Arab world, Mughal Architecture made its own into Indian Architecture and build buitiful architectures in the world with beautifuful Landscaping and gardening and many more and also the introduction of Mughlai cuisine which was loaded with kebabs, koftas, shahi cooking, biryani's yummy desserts too and many more.

Level: Easy
Total Time: 1hr

serves:3-4

1 cup:250 ml
1 tablespoon: 15ml
1 teaspoon:5ml

Ingredients
Marination

Prawns: 300 grams
Ginger Garlic Paste: 1 1/2 tablespoon
Red Chilli Powder: 1 teaspoon
Turmeric Powder:1/4th teaspoon
Garam Masala: 1 1/2 teaspoon
Yogurt/Curd: 150gms

Preparing Rice:
Basmati Rice: 500gm
Shah Jeera: 1 teaspoon
Clove/Laung: 4
Caradamom/Elachi: 3
Cinanom Stick/ DalChini: 2 inches long
Star Anise: 2
Mint: hand ful
Salt: 3 tablespoons

Layering
Brown Fried Onion: 1 cup
Coriander and Mint: 1 cup
Green Chillies: 4
Milk: 2 tablespoons
Orange Colour powder: 1/4 teaspoon
Ghee: 1 tablespoon
Oil: 4 tablespoon
Fried Cashews : 1/4 cup(optional)

Baking:(Optional)
Puff Pastry

Directions

Marination:
Clean the prawns and marinate with the ingredients under Marination list and marinate for 20-30 mins.

Preparing Rice:
Wash and soak rice for 20-30 mins
In a pan add water and all the spices under 'Preparing Rice' and bring it to boil.
Once water start boiling add soaked drained rice and keep stirring once in a while and cook until rice is 85-90% done. Drain the water and keep it side.

Layering:
In a heavy bottom cooker/pan add oil and staring layering
Marinated Prawns >> Fried Onions>>Chopped Green Chillies>>Chopped Coriander and Mint>>Rice >>Fried Onion,Chopped Coriander , Ghee,Cashews>> Mix Milk and Colour and pour it on one or two places.
Close the lid and cook on high flame for 5 mins and then cook on low flame for 15 mins.Then mix with light hand.
If you want to go ahead and make biryani more interesting then in a micro safe bowl take portion of biryani and wrap it up with puff pastry and bake until the top of the pastry turns crispy and brown.