Prawn Thick Gravy

Ingredients:

• Prawn - 250gm
• Onion - 1+1
• Tomato - 1
• Red chilli powder - 2 tsp
• Turmeric powder - 1 tsp
• Tamarind juice - 1 tbsp
• Ginger garlic paste - 1tsp
• Salt - to taste
• Oil - 2 tbsp
• Bay leaf - 1
• Cinnamon stick - 1"
• Fresh cream - 2 tbsp
• Curry leaves - 2 string
• Coriander to garnish

Method:

Clean and wash the prawns.
Grind 1 onion. Chop the other onion and tomato.
Heat oil in a kadai, add bay leaf, cinnamon stick and curry leaves.
Fry the chopped onions followed by the onion paste and ginger garlic paste, when the raw smell evaporates add the chopped tomato and all spice powder and tamarind juice. Cook till oil separates.
Add the prawns and cook with a little water.
Simmer for few minutes transfer it to a bowl garnish with chopped coriander and top it with fresh cream.
Serve with naan, roti or rice.

Prawn Green Curry

Ingredients:

• Prawn - 250 gm
• Onion - 1
• Tomato - 1(small)
• Green chilli - 3
• Ginger garlic paste - 2tsp
• Turmeric powder - 1 tsp
• Garam masala powder - 1/2 tsp
• Salt - to taste
• Oil - 2 tbsp
• Coriander leaves - 1/4 cup

Method:

Clean and wash the prawns well.
Chop the onion very fine.
Puree the tomato along with the green chillies.
Heat oil in a kadai fry the onion, when done add the ginger garlic paste and then followed by the tomato pulp.
Cook well till oil separates, add turmeric powder and salt.
Add the prawns and cook with a little water if needed.
Mix in the chopped coriander simmer for a minute till the flavor of coriander blends in.
Turn off and garnish with fresh coriander and serve with Chapathi or rice.

Prawn curry

Ingredients

• Prawn - 1/2 kg
• Onion - 1
• Tomato - 1
• Somph - 1 tsp
• Chilli powder - 1 tbsp
• Coriander powder - 1 tbsp
• Turmeric powder - 2 tsp
• Coconut milk - 1/4 to 1/2 cup
• Salt - to taste
• Oil - 2 tbsp
• Coriander leaves - to garnish

Method

Wash and clean prawns.
Chop onion and tomato.
Heat oil fry somph and the onions, till the onions change color.
Add the tomatoes and saute till the tomatoes are cooked well.
Add chilli powder, turmeric powder, coriander powder and salt.
Sprinkle little water and close and cook till it turns out to be a thick gravy letting oil out.
Add the prawns and cook it closed for 5 to 10 minutes.
Turn off the stove and mix in the coconut milk.
Transfer it to a serving bowl and garnish with coriander leaves.

Notes: you can alter the coconut milk with fresh cream or thick milk though the taste differs with each and coconut milk stands on top. But health conscious people can avaoid all.

Prawn Cashew fry

Ingredients

• Prawn - 1/2 kg
• Cashew nut - 10 to 15
• Small onions - 10 to 15
• lemon Juice - 2 tsp
• Ginger - 2"
• Garlic - 4 pods
• Somph - 2 tsp
• Chilli powder - 2 tsp
• Turmeric powder - 1 tsp
• Salt to taste
• Oil - 2 tbsp

Method

Slice the small onions very finely.
Clean the prawns and wash them well.
In a bowl mix the prawns, small onions(half of the quantity), chilli powder, salt and lemon juice. Let this marinate for 30 minutes to an hour.
Crush ginger, garlic and somph coarsely.
To that marinated prawn add half a cup of water and cook on low fire for 5 to 10 minutes.
In a frying pan heat oil fry the cashew nuts, add the sliced onions and fry till slight brown. Now add the crushed paste and saute well for 2 minutes and then add the prawns. Cook well untill it gets dry.

Note: Actually this fry do not take in much oil, even still if you are much health conscious you can even avoid the cashew nuts. Prawns generally get cooked faster. so keep littl;e water and cook. Cooking for a long time will make the prawns harder. 

Prawn Curry

Ingredients:

• Prawn - 250 gm
• Small Onions - 1/4 cup
• Garlic - 5 to 6 pods
• Green chilli - 2
• Tomato - 1
• Chilli powder - 1 sp
• Turmeric powder - 1 sp
• Jeera - 1/2 sp
• Somf - 1/2 sp
• Fenugreek - 1/2 spoon
• Pepper - 1/2 sp
• Kasa kasa - 1 sp
• Cashew - 3
• Coconut - 3 tbsp
• curry leaves
• Salt to taste
• oil

Method:

Remove the prawns from the shell and clean well. Blend coconut, small onion ( 3 or 4), half tomato, Jeera and somf, kasa kasa and cashew to a paste.

Cut the onion and garlic into two or three pieces. slit the green chilli and chop the tomato.

In a kadai heat 2 table spoon oil and fry the pepper and fenugreek seed followed by the curry leaves, onion and garlic and green chilli.

sauté for a while and then add the tomatoes and cook we..

Add chilli powder, turmeric powder and salt, sauté till the raw smell goes.

Add a little water and the cleaned prawns.

Cook it closed for a minute and then add the ground coconut paste.

Bring it to boil slightly and turn off the stove.

Note: Prawns get cooked faster. Clean the prawns in lot of water as it will have fine sand in it. If the prawns are bigger cut them into two. you can reduce the coconut if you want it as a think masala.... increase the quantity if you want it as a gravy for rice or chapathi.