Prawns Dry Fry With Red Chilli Flakes

Ingredients

Prawns cleaned- 500gms

Crushed red chili flakes: 2tbsp

Onion crushed: 1 /shallots crushed: 8nos

Curry leaves: few

Coconut oil: 2tbsp

Salt: needed

Lemon Juice: 1tsp

Method Of Preparation:

In a pan add prawns, crushed onion, chilli, salt, curry leaves and oil.

Sprinkle some water. Keep on stove and close with lid and lower the flame.

When water starts oozing from prawns increase the flame and open the lid and cook. Stir frequently when the gravy becomes thick and till it gets dry.

Then add coconut oil and curry leaves and lemon juice and switch off the flame.

CRISPY FRIED PRAWNS

Ingredients

Jumbo Prawns: 10

Toothpicks: 10

Salt: needed

Lemon Juice: 2tbsp

Plain Flour: ½ cup

Corn Flour: 1tbsp

Rice Flour: 1tbsp

Baking Powder: ½ tsp

Salt: needed

Pepper powder: 1/4 tsp

Chilli powder: 2pinch

Oregano: ¼ tsp (optional)

Egg: 2

Oil: for deep fry

Method Of Preparation

Insert toothpick on each prawns so that it won’t swirl.

Just boil in some water by adding salt and lemon juice for 5minutes and drain the water and keep aside.

In a bowl add plain flour, rice flour, corn flour, baking powder, salt, pepper powder, chilli powder and oregano. Mix this well.

Take beaten eggs in another bowl.

First dip the prawns one by one each in egg and then roll it in the flour mix and again dip in egg and roll in flour.

Heat the oil in a wide pan and deep fry the prawn until they turn golden brown on both sides.

Prawns Roast

Ingredients

Prawns: 1kg

Marination

Kashmiri Chilli Powder: 2tbsp

Garam Masala Powder: 1tsp

Turmeric Powder: 1tsp

Salt: needed

Lemon Juice: 1tsp

Refined Oil: 2tbsp

Curry leaves

Masala

Onion: 3

Chilli powder: ¼ tsp

Garam Masala: ¼ tsp

Coriander leaves chopped: few

Lemon Juice: 1tsp

Fennel seeds: 1tsp

Oil: needed for shallow frying

Method Of Preparation

In a bowl add chilli powder, turmeric powder, garam masala powder, refined oil, lemon juice and salt. Add curry leaves too. Mix with hand, if needed you can sprinkle some water.

Add in cleaned washed and drained prawns.

Heat oil in a pan; shallow fry the prawns until done. Take the prawns and keep aside.

Heat another pan and add the same oil in which the prawns are fried. Then add the grated /finely sliced onion. Saute till the onion turns translucent and light brown. Then add in chilli powder , garam masala, fennel seeds and lemon juice. If needed salt too.

Then addd in the fried prawns and keep in low flame for 5 minutes.

Then add chopped coriander leaves and switch off the flame.

Unakka Chemmen Manga ittu Vacha Curry/ Dry Prawns With Raw Mango Curry

Ingredients

UnakkaChemmeen/ Dry prawns: ½ cup (roasted and cleaned)

Raw Mango: 1 big (if not tangy you can used 2 mangoes)

Shallots: 10

Tomato: 1

Kashmiri Chilli Powder: 1 ½ tbsp.

Turmeric Powder: 1tsp

Curry leaves: few    

Salt: needed            

Coconut Oil: 4-5tbsp

Method Of Preparation

Peeling Mangoes is as per your choice. I added without peeling.

Crush the shallots.

In a clay pot/pan add crushed shallots, chopped tomato, few curry leaves, 2tbsp coconut oil, sliced mangoes, chilli powder, turmeric powder and salt.

Mix this well with hand. Then add 2 ½ -3 cups water to it and keep on flame.

When it boils, put the flame in medium and close with a lid. Let it be on flame to about 20-25 minutes. So that the gravy becomes slight thick.

Now add the roasted and cleaned dried prawns.

Increase the flame, when boils lower the flame.

When the prawns get cooked, switch off the flame and soon add 2-3tbsp coconut oil and curry leaves and close with a lid (This step is important). Don’t open the lid for 5 minutes so that the aroma of curry leaves and coconut oil will spread to the curry.

Unakka Chemmeen-Manga Chammanthi/Dried Prawns-Mango Chutney

Ingredients

Coconut Grated: 1 cup

Dry Prawns: ¼ cup

Dry red chilli (roasted): 4

Raw Mango: 1

Ginger: ¼” piece

Salt: needed

Method Of Preparation

Remove the head and tail portion of dried prawn. Wash and pat it dry.

Heat a pan and roast the prawns. 

In a blender add the roasted prawn, coconut, chilli, chopped raw Mango, ginger and salt.

Blend it well.                              

Serve with rice or rice porridge

Prawn Masala

Ingredients

Tiger Prawns: 1kg (with shell)

Onion: 4

Capsicum: ½ of 1

Tomato: 1 small

Coriander leaves: few

Green chilli: 3

Chilli Powder: 1tsp

Coconut Oil: 5-8tbsp

Lemon Juice: 1tsp (optional)

Salt: needed

Marination

Kashmiri Chilli powder: 2 tbsp

Lemon Juice: 2tbsp

Ginger-Garlic paste: 1tbsp

Coconut oil: 1tbsp

Curry leaves: few

Salt: needed

Method Of Preparation

Clean and wash the prawns and keep aside.

In a bowl add chilli powder, lemon juice, ginger garlic paste, coconut oil, curry leaves and salt.

Mix this well with hand and then add the prawns to it. Keep this aside for 2 hours.

Heat oil in a pan and shallow fry the prawns on both sides till done.

Take out the prawns from the oil and add the chopped onion to the same oil.

Stir in low flame till it becomes slight brown, add chilli powder, salt, lemon juice and then add the fried prawns to it. Put in very low flame by stirring occasionally for 10-15 minutes.

Then add chopped capsicum to it. Switch off the flame after 3 minutes.

As soon as the flame is off, add the chopped tomato, green chilli and coriander leaves.

Serve hot.