PRAWN PICKLE

I love prawns in any forms. When it comes to Pickles, I will make sure I have some at least twice a day ;) The flavour of methi seeds, coriander seeds, and hing is the super hit flavours of the pickle and when its comes on prawns, its just incredibly yummy. In short its the finger licking side shows in our plate with every meal :)

INGREDIENTS FOR MARINATING PRAWNS

1/2 Cup Mini Prawns(deveined)

Pinch of Haldi

Salt to taste

INGREDIENTS FOR SPICY GRAVY

9 to 10 Kashmiri dry chilly

3 to 4 Methi seeds

1 tsp Coriander seeds

1 tsp Mustard seeds

1 tsp Grated Coconut

Gooseberry shaped Tamarind

2 tsp Oil

1/2 tsp Hing

1 tsp Vinegar.

Salt to taste

Water as needed.

METHOD

Clean the prawns and remove all the moisture using kitchen tissues. Then marinate it with salt and turmeric powder.
Heat 1 tsp oil in a pan. Add dry chillies, followed by methi seeds, coriander seeds, tamarind and coconut. Fry till red chilly release its fry ed aroma. Allow to cool and then grin them into smooth paste using adequate amount of water.
In a same pan, add remaining oil and fry the prawns for a min. No need to add water as it gets cooked up in its own releasing water. Once its half done, add the spicy paste with some water. Allow to boil and then sim for 2 min. Add hing and mix well. Remove from flame. When its cooled up add vinegar and store it in an air tight container.

Serve with curd rice.

Enjoy!!

PRAWN PEPPER FRY

I am a prawn lover :) I just love them a lot. I dont look for any time I just pop these in my mouth . Fresh prawns sauted in coconut oil with a aroma of curry leaves with a dash of crushed peppers tastes fab. Its a must recipe to try guys :)

INGREDIENTS FOR MARINATING PRAWNS

1/2 Kg Baby Prawns.

1/2 tsp Turmeric pd

Pinch of hing.

Salt to taste.

INGREDIENTS FOR MASALA.

1 Onion

2 tsp Chopped Garlic

1 tsp Chopped Ginger

Curry leaves.

1 tsp Coriander power

2 tsp Pepper pd (according to ur spicyness)

Salt to taste.

1 tbsp Coconut oil

METHOD

Marinate the prawns with the above ingredients mentioned. Heat oil in a kadai. Add ginger and garlic and fry till its semi cooked. Then add curry leaves and the onions and fry till slight brown. Add coriander pd and mix well along with marinated prawns. Cover with a lid for 5 min under low flame. Then add crushed pepper and toss well. Fry in oil for 4 to 5 min for crispy prawns.

Enjoy!!

GARLIC PRAWNS

Prawns are all time favourites. This is the simple and quick sidedish with less spice and lots an lots of garlic flavours. Its a treat for garlic lovers and specially kids would prefer having this because of less spice.

INGREDIENTS

1/2 kg Prawns.

1 tbsp Butter.

2 tbsp Chopped Garlic.

1/2 tsp Crushed Pepper.

Salt to taste.

Coriander leaves.

METHOD.

De vein prawns. Wash and clean prawns under water 2 times adding vinegar and path them dry on tissues . Heat butter and add garlic. Fry till it becomes roasted. Add prawns, salt and pepper and fry. Once its done, place them on a plate and garnish with coriander leaves.

Enjoy!!

PEPPER PRAWNS FRY

Pepper prawns are the simplest form of masala which goes very well with cocktails ;) This dish consumes very less ingredients and is done within minutes. Still I am drooling while writing this post. Its so simple with a fantastic flavour.

INGREDIENTS:

1/2 Kg Prawns.

1 Big Onion.

1 tsp Ginger Garlic paste.

2 tsp Kashmiri chilli pd.

1/2 tsp Turmeric pd.

2 tsp Lemon juice.

2 tsp Pepper pd.

1 tsp Coriander pd.

Sprig of Curry leaves.

1 tbsp of Coconut oil.

Salt to taste.

METHOD:

Clean the prawns and marinate with salt, chilli pd, turmeric pd and  lemon juice. Let it sit for half hour covered in fridge.

Heat oil and fry onions till golden brown. Add ginger garlic paste, curry leaves and saute till the raw smell disappears. Drop in the marinated prawns, coriander pd and cook till it becomes dry. Sprinkle with pepper pd and remove from flame. Serve hot.

Enjoy!!

THAI ASPARAGUS MINI PRAWN SOUP

Soups are the best appetizer to have specially on cold days or for the people who down with cold. I prepared this soup when I was in US. I was very much interested using asparagus when I see them in grocery shop in stalks and thats somthing news that I didn't ever found in India. I wanted to know how it taste. So gave a try first with making a soup under ''Thai Cuisine'' which I would like to dye for. I used mini prawns as a best combo with asparagus and gave it a nice fresh flavour of bazil leaves which has turned into hearty, perfect and filling soup.

INGREDIENTS

1 Onion.

2 Asparagus.

Handful of Mini prawns.

1 tbps Thai curry paste.

2 Cups of Vegetable or Fish stock.

2 tbsp Chopped Garlic.

Handful of Chopped Bazil leaves.

1 tsp Butter.

1 tsp Fish sause.

Salt and pepper to taste.

Method.

Clean and wash the asparagus and cut them into medium size of 3 to 4 inch long. Heat butter in a kadai. Add diced onions, garlic and asparagus with a pinch of salt. Saute for 2 to 3 min till they are half cooked. Add thai paste and pour in the stock and fish sause. At the time of boiling drop the mini prawns. Cover with a lid and sim for 1 min. Season with pepper and garnish with fresh chopped bazil leaves.

Enjoy!!

SPICY MINI PRAWNS FRY

This is the fabulous dish thats just perfect as an appetizers or a snack. I adopted this recipe from one of my hubbies friend 'ANIL'. Hez expert in cooking specially preparing non veg items. We offen have a gettogether on weekends at our home or their home. So his recipe will be there for sure :). He prepares the recipe with raw medium prawns or shrimps. But I taught of giving a try on mini cooked prawns which also tasted delicious. The real flavour comes when its cooked and fryed in Coconut oil.

INGREDIENTS.

1 LB Cooked mini prawns.

1 1/2 Cup Chopped Shallots.

2 tbsp Chilli Powder.

1 tsp Turmeric Powder.

1 tsp Hing.

2 tbsp Lemon juice.

1 tsp Grounded Pepper.

Few Curry leaves.

3 tbs Coconut oil.

Salt to taste.

METHOD.

Marinate prawns with chilli pd, turmeric pd, hing, lemon juice, pepper and salt. Let it sit for half an hour.

In a kadai, add 3 tbs of oil and fry the shallots. Once its half cooked add the curry leaf and marinated prawns. Mix well under low flame to uniformly incorporate everything.

Fry nearly for 15 to 20 min till they are slighty crispy. At the time of removing from flame, drizzle extra coconut oil on the top.

Serve hot.

AWARDS.

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Enjoy!!