Shrimp / Prawn Pulao

Shrimp pulao is a simple and flavorful recipe. Once the shrimp gets cleaned up, this recipe gets ready in no time.

Ingredients:

750 grams Medium sized shrimps / prawns
11/2 cups basmati rice
1/2 tsp turmeric powder
2 tsp ginger garlic paste
Salt to taste
1 tsp red chili powder
2 tsp lemon juice
3 tbsp oil
1/2 tsp cumin seeds
1” cinnamon
4 cloves
2 bay leaves
1 large onion, finely chopped
2 green chillies, slit lengthwise (optional)
1 tbsp coriander powder
1/2 tsp cumin powder
1/2 tsp garam masala powder
2 medium tomatoes, chopped
Handful of chopped cilantro

Directions:

Peel, devein and clean shrimp. Marinate with 1/4 tsp turmeric powder, 1/2 tsp red chili powder, 1 tsp ginger garlic paste, 2 tsp lime juice and 1 tsp salt. Keep aside for 1 hour.
Heat oil in a pan. Add cumin seeds, cinnamon, cloves and bay leaves. Once they start to sizzle, add chopped onions. Cook till they turn light golden brown.
Add 1 tsp ginger garlic paste and green chillies. Sauté for few seconds till the raw smell of the ginger and garlic goes away.
Lower the flame and add remaining turmeric powder, red chili powder, coriander powder, cumin powder and garam masala powder. Mix it well.
Add chopped tomatoes, increase the heat to medium high and cook till they become mushy.
Now add the marinated prawns and sauté till they change color slightly.
Add 3 cups of water and adjust the salt. Once it comes to a boil, add washed and drained basmati rice and mix it well.
Reduce the heat to low medium and cook covered with lid.
Once the rice is cooked, turn off the heat. Garnish with fresh chopped cilantro.
Serve warm with raita.

Prawn Rava Fry / Shrimp Rava Fry

                  Prawn or shrimp rava fry is one of the easiest recipes that is prepared by marinating prawns/shrimps in garlic, green chilies, cilantro and coated with rava to make it crispy.

                  I got this recipe from my cousin. This is a family favorite starter. I have been making these regularly since a long time.

Ingredients:

25 med. sized prawns/Shrimps
3 med cloves garlic
3-4 green chilies (adjust according to taste)
4-5 springs cilantro
Salt to taste
2 tsp rice flour
1 tsp cornstarch
1 egg
Oil, enough to deep fry
3/4 cup Rava/sooji

Directions:

Remove the head, shell and clean up the prawns.
Crush or coarsely grind garlic, green chilies and cilantro.
Take prawns/shrimp in a bowl. Add ground paste, salt and mix.
Add rice flour, cornstarch and mix it well. Refrigerate for at least 30 minutes.
After 30 minutes, break egg and add it to the prawns/shrimps and mix well.
Heat oil in a pan. Coat each prawn/shrimp in rava and deep fry till crisp.
Serve hot with lemon wedges.

Spicy Prawn/Shrimp Curry

               I am a great fan of prawns. I do find peeling and deveining prawns a bit difficult. But once it's done, making a curry is very easy. It gets ready in no time.
              This spicy prawn curry is my family's favorite. It goes really well with some rice and dal or fish curry. I got this recipe from my cousin Sangeeta Shenoy who is an amazing cook.

 

 

Ingredients:

500 grams prawns
2 tbsp oil
2 medium sized onions, chopped
4 large cloves of garlic
1" piece ginger
1 spring curry leaves
1/4 tsp turmeric powder
1 tbsp red chilli powder
2-3 medium sized tomatoes, chopped
Salt to taste
1/2 tsp garam masala powder
Salt to taste
3 tbsp chopped coriander leaves

Directions:

Peel, devein and wash prawns and keep it aside.
Grind ginger and garlic to a smooth paste by adding some water. Keep it aside.
Heat oil in a pan and fry the onions till golden brown.
Add ginger garlic paste and saute for few seconds until the raw smell is lost.
Add the curry leaves, turmeric powder and chilli powder. Saute for some more time.
Add chopped tomatoes and salt and cook till mushy and oil leaves the sides of the pan.
Add prawns and mix well. The prawn will release its own moisture, so there is no need to add any water. Once the sauce comes to a boil, simmer and cover for about 10 minutes or until the prawns are cooked.
Add garam masala powder and half of the chopped coriander and mix well. Cook for 2 more minutes.
Serve hot garnished with remaining coriander leaves.