Prawn Fry Recipe with Shrimp

Credits:
mykitchenaroma.blogspot.in


There has always been a galore of prawn lovers. Packed with taste,  these make any dish a delicacy.Despite the minimal ingredients and an easy recipe to work around, the flavor of the prawn fry was outstandingly good. I highly recommend all you prawn lovers to try this Andhra style prawn fry recipe and you will not be disappointed. Works great as a starter for a party or as a side with rice.

Ingredients

• Prawns 500gm/1/2kg
• Cinnamon 1''pc
• Cloves 1
• Onions cut into length wise 1
• Green chillies slited 2
• Curry leaves few
• Ginger garlic paste 1 tbsp
• Turmeric powder 1/4 tsp
• Chilly powder 1/4 tsp
• Coriander powder 1/4 tbsp
• Garam masala powder 1/4tsp
• Salt to taste
• Oil 3 tbsp

Method:

Wash prawns thoroughly and de-vein the prawns.

Boil prawns with little salt for 3-4 minutes.Drain water and keep the prawns aside.

Heat oil in a kadai,add cinnamon,cloves,curry leaves,onions and green chillies.Saute until onions change colour.

Now add ginger garlic paste and saute till the curry changes into brown colour.Now add prawns, salt, turmeric powder and coriander powder.

Saute for a while maybe for 5-6 minutes until the prawns are dry.

Lastly add red chilly powder and garam masala powder.

Serve hot as side dish or as party snacks

Watch And Learn:

MALABAR CHEMMEEN KARI RECIPE

Credits:
mykitchenantics.blogspot.com
youtube.com

Ingredients:

1 kg. (small) prawns
6 pieces kodumpuli
4 curd (dahi) chillies
2 green chillies
2 raw mangoes
2 sprigs curry leaves (kari patta)
4 red chillies whole
1 tblsp red chilli (lal mirch) powder
1 tsp turmeric (haldi) powder
1 tblsp coriander powder (dhania powder)
1 tsp fenugreek seeds (methi seeds)
6 tblsp oil (tel)
1 tblsp coconut (narial) oil (tel)
salt to taste
1/2 cup sambar onions ( pyaj)
2 drumsticks
2 cups coconut (narial) (scraped)

Method:

·    Clean, de-vein and wash the prawns. Pat them dry and marinate in turmeric powder and little salt.

·    Peel and chop the onion, wash and slit the green chillies and the curd chillies.

·    Cut the drumstick into 3" pieces. Peel the mangoes and cut into wedges.

·    Lightly pound the methi seeds and keep. Soak and grind coconuts with ½ cup warm water and extract thick milk and keep. Keep the coconut residue also.

·    Heat 4 tablespoons of oil in a vessel, add the onion and fry till transparent. Add the masala powders and stir.

·    Put in the green and curd chillies, curry leaves and the kodumpuli. Add the coconut residue and 4 cups of water. Boil till it reduces by half and thickens.

·    Strain the curry through a mesh pressing well to extract all the flavors. Keep aside.

·    Heat the remaining oil and coconut oil, add the methi seeds and the whole red chillies and stir well.

·    Add the marinated prawns, drumsticks and mangoes. Cook till the prawns are 3/4th done.

·    Pour in the curry and simmer till it combines well, add salt to taste.

·    Remove from heat and add the coconut milk and reheat to simmering point.

Watch & Learn:

YERA PONDU MASALA RECIPE

Credits:
kitchencorner.blogspot.com
youtube.com

Ingredients:

36-40 medium prawns
1 onion (pyaj)
1 tomato (tamatar)
4 green chillies (slit)
30 cloves (lavang) garlic (lasan)
1/2 lemon
6 tblsp gingelly oil (tel)
e saltto taste to tast
for masala paste
4 red chillies whole
1 tblsp coriander seeds
1 tblsp cumin seeds
1 tsp pepper corns
for tempering
1/2 tsp mustard seeds (raai)
1 tsp black gram split (urad dal)
10-12 curry leaves (kari patta)

Method:

·    Shell, de-vein and wash the prawns thoroughly. Squeeze the lemon, add little salt and mix with the prawns.

·    Peel and chop the onion and tomatoes finely. Peel the garlic and keep aside.

·    Heat a pan and dry roast the masala ingredients along with 10 cloves of garlic. Grind to a smooth paste with little water.

·    Heat oil in a wide kadai and temper with mustard seeds, dal and curry leaves.

·    Add the remaining garlic, slit green chillies and masala paste. Stir-fry on high heat till the fat separates.

·    Add the tomatoes and continue cooking till the masala starts drying up.

·    Add the prawns, toss well and cover with a tight fitting lid.

·    Let it sweat on low heat, stirring frequently for about 10 minutes.

·    Open the lid and cook the prawns over high heat to thicken the masala. Add salt to taste and serve hot.

Watch & Learn:

IGGARU ROYYA RECIPE

Credits:
fprecipes.blogspot.com
youtube.com

Ingredients:

36-40 medium prawns
2 onions ( pyaj)
2 tomatoes (tamatar)
1 tsp peppercorns
1/2 cup coriander leaves (dhania patta)
1 inch ginger (adrak)
10 cloves (lavang) garlic (lasan)
10-12 curry leaves (kari patta)
12 tblsp groundnut (moong fali) oil (tel)
salt (namak) to taste
1 cup coconut (narial) (scraped)
4 red chillies whole
1 tsp cumin seeds
1/2 tsp fenugreek seeds (methi seeds)

Method:

·    Shell, de-vein, wash and pat dry the prawns.

·    Peel and chop onions and tomatoes. Peel and grind the ginger and garlic to a fine paste.

·    Wash curry leaves and the coriander leaves.

·    Heat 2 tablespoons of oil and fry the masala ingredients and grind to a coarse paste.

·    Heat the remaining oil, add onion and fry till golden brown. Now add the ginger garlic paste and fry till all the water evaporates. Add the masala paste and stir.

·    Add tomatoes, salt, curry leaves and sauté on a low heat for a few minutes.

·    Add the prawns, toss well and cook till the prawns are done.

·    Sprinkle chopped coriander and serve hot.

Watch & Learn: