Prawn curry

So finally I am back to blogging after a small gap. The last 2 weeks have been a really busy week for me. One I have been busy with my son' s2nd bday celeration & other is I will be starting work after 2 years of gap. So now its "Corporate2kitchen- kitchen2corporate"

Now coming back to todays post. This is an old dish that I made a week ago. As mentioned in my earlier posts, You already know that I am a great fan of Shrimps. Found these in the market after a long time as these are not very frequent visitors. The moment I spot them & I buy them immediately. These gets sold really fast. Shrimps have a natural sweetness & they taste good anyway you cook them. Just the salt & pepper is enough to season & this will still taste delicious. This curry is a very easy recipe & I have used the basic spices in this. Just the chili powder & turmeric powder. Just these 2 spices are enough to season this & make it delicious. BTW there are many other seafood which has natural rich flavour so overkilling them with lot of masalas/spices will spoil its natural taste.

Ingredients:

• 1/2 kg cleaned shrimps
• 1 onions chopped small
• 1 big tomato chopped
• 1 Tbsp minced ginger
• 1 tbsp Garlic
• 1 Tbsp Red Kashmir chili powder
• 1/4 tspn Turmeric powder
• Less than 1/4 tspn tamarind paste
• salt as per taste
• 1/4 Tspn sugar
• 3 Tbsp of thick coconut cream or milk
• 1/2 cup of hot water
• Coriander leaves to garnish
• 1 Tbsp oil

Method:

1. In a pan add oil fry ginger, garlic, onions until translucent for about 3 to 4 mins
2. Now add in the tomatoes, chili powder, turmeric powder, salt & fry until fat separation. The tomatoes need to become totally soft.
3. Now add in the tamarind paste, shrimps & cook this for about 2 to 3 mins.
4. Combine the coconut cream, sugar, hot water & bring this to a boil for about 2 mins.
5. Turn off the flame & garnish it with coriander leaves.

 

A small tip when cooking seafood:

 when making certain seafood dishes make sure you dont kill the natural goodness with overpowering spices. Keep it simple & it will taste good.

Shrimp Masala

Shrimps are so versatile & they taste good however you make them. A simple salt & pepper also will bring out a nice taste. Well shrimps are smaller prawns & they are tastier than the bigger ones. In India we mostly get Shrimps & in Singapore these are not very common. Its easier to get the dried shrimps here than the fresh ones. Fortunately the wet market near to  my new place has them every time I visit. Whenever I go there I pick like about 2 kgs & stock them in the fridge. Since these are so easy to cook, I make them whenever I want to make some quick meal. This one is so easy & can be done under 10 mins. BTW chemeen in malyalam means Shrimps. since I have mostloy used south Indian spices for this preparation, I named it Chemeen Masala.

Serves: 3 people
Cook time: 10 mins

Ingredients:

• 1 cup of cleaned shrimps (1/2 kg)
• 1 tbspn souf (whole jeera)
• handful of curry leaves
• 1 Tspn red chili powder
• 1/4 tspn turmeric powder
• 1/4 Tspn of pepper powder
• 1 Tbsp coarsely ground ginger garlic pieces
• 1 tbsp oil
• 1 Tspn lemon juice
• 1/4 Tspn sugar
• Salt as per taste

Method:

In a pan add oil, fry ginger garlic, sauf, curry leaves for less than a minute, Now add in chili powder, turmeric powder, pepper powder fry for 4 seconds on very low flame, Now  add in the shrimps & fry them for about 3 to 4 mins or until the water is drained off. Add lemon juice & some curry leaves to garnish.

Note:

• Do not over cook the shrimps. Maximum cook time will be 5 mins

Prawn Ghee Roast

Prawn Ghee roast is a Mangalorean delicacy. In this dish a ground chili paste is fried in Ghee (Clarifies butter) & then the semi cooked Prawns is added to it. You can try this dish with Shrimps, chicken & Paneer too. This is our all time favorite & a little spicy but very tasty dish. I have posted the recipe for this earlier also, but this one has some modification. The earlier one had onion paste in it & can be made as curry.  I feel this one is much better than the earlier one. Even the picture & presentation is better here. This is a dry dish and can be had both as starters & main course. Goes very well with steamed rice, neer dosa & Pundi.

Serves: 4 people
Making time: 30 mins

Ingredients

1. 20 medium size prawns ( half to 3/4 th kg)
2. 10 to 15 roasted Long Red Chilly (Byadgi) . You can remove the seeds if you don't like it spicy. (Generally these chilies are not very spicy but gives a nice color)
3. 1/4 tsp tamarind paste
4. 1 tsp Coriander powder
5. 1/4 tsp Cumin Powder
6. 1 Tspn Garlic & 1 Tspn Ginger
7. 1/4 Tspn turmeric powder for marinade
8. 7 -8 Tbsp Ghee or 1/4 cup of Ghee (Clarified butter)
9. 1 Tbspn Coconut oil
10. Salt as per taste

Method:
 
1. Grind ingredients 2- 6 to a smooth paste.
2. Marinate the cleaned prawn with some salt & turmeric powder for about an hour.
3. In a Pan/ Kadai add 2 tbspn of ghee & fry the prawns for about 2 mins & remove.
4. In the same Pan add rest of ghee & add the ground masala paste, salt. fry this on low flame stirring for about 5 - 8 mins or until fat separation.
5. Finally add in the prawns stir well & cook this for about 2 mins. In the end garnish this dish with 1 Tbspn of coconut oil & mix well

This is how the ground Chili masala paste looks like

The masala after frying in ghee

Prawn Ghassi Video recipe

 

Now we have settled completed in our new home. The good part is there is a very big wet market near to my new house. I had been there couple of days ago & picked up tiger prawns. I am so impressed with the variety of fish available in this market. So here after any day I can just walk up to this market & bring home the days fresh catch:)

 

Well I made Prawn Ghassi - Mangalorean dish with half a kilo. Ghassi is a semi thick gravy & is made in every Mangaloreans house. Ghassi can be made with any fish, meat or even vegetables. I was able to take a video recipe for this one. Although the video clarity is not so good but its watchable:) This is a very simple & tasty dish. Its a must try...

 

 

Serves 4
Cooking time - 20 mins
Cuisine- Indian Coastal

· 1/2 Kg Tiger prawns

 

· 1 cup fresh/frozen coconut pieces or grated

 

· 4 to 5 red dried chillies (if you can handle more, increase it)

 

· 1 tea spn coriander seeds

 

· 1/4 Tspn cumin seeds

 

· 1/4 tspn black pepper corn

· 1/4 Tspn Kashmiri red chili

· 1/4 tspn Turmeric powder

· 1 medium tomatoes chopped

· 2 slit green chili's

· 1 large onion chopped

· 1 cup of water

· 1/4 tspn sugar

· 2 Tbspn coconut oil (can use any oil)

· 1/ tspn Tamarind paste (optional)

· salt as per taste

· Coriander leaves to garnish

Method:

1.       Dry roast red chillies, coriander seeds, cumin, Black pepper until fragrant.

2.      Now along with coconut, turmeric, chili powder, grind this to a fine paste with 1/4 cup of water. Do not add too much water (This needs a good Indian mixer).

3.      In a pan add coconut oil, fry onion & green chili until translucent.

4.      To this now add in the ground masala paste, tomatoes & 1/4 cup of water. Close lid, cook this for about 5 to 8 minutes until the raw smell goes off & you see some oil floating on top or sides(On medium or low flame)

5.      Add in salt, sugar & Prawns in this. Now cook for another 3 to 5 mins with lid closed. Add some water if required.

6.      Turn off flame & garnish with coriander leaves. Prawn ghassi is ready.

Click here for video recipe

Prawn Chili

I cant tell you how busy I was in last 2 weeks. I had 2 cake orders plus many other stuff going around. I was so stressed out. From yesterday I am a kind of relaxed & able to take deep breath & enjoy my routine at home. I also got some time to pamper myself by getting a nice pedi mani done:)

Well I know that I have so many recipes pending. I will try & post as many recipes as possible in the following week. Till then please bear with me:) I picked up these Jumbo Prawns in the market last week & made this dish last week. This is kind of same as my Chili Chicken recipe. Its very simple to make & tastes divine. Here is how I made it.

Ingredients:500 Gms cleaned prawns (I used Jumbo Tiger)1/2 small green Capsicum diced1 Tbsp Garlic Chopped1 Tbs Ginger Chopped2 Tbsp Light Soya Sauce1 Tsp Oyster sauce1 Tbsp Black Pepper2 Tbsp Corn Flour2 Tbsp Maida/ All purpose flour1 tsp all seasoning powderOil for deep fryingSalt as per taste
Spring Onions to garnish

Method: Make a batter of Corn flour, Maida, pepper & salt Mix Prawn in this & deep fry this for about 2 to 3 mins until done. Remove Prawns & set aside. In the mean time take a heavy bottom pan add 2 tbsp of oil, fry garlic, ginger, Onion, salt & 3 mins. Add green chili , all sauces, seasoning powder & cook on medium flame for about 2 minutes. Finally add in the crispy fried Prawns & capsicum. Give this a good mixture so that the sauces blends in well. Yummy Prawn Chili is ready. Serve this immediately to enjoy the crispness. This is very good Appetizer. I love this recipe & make this more often. You can also follow the same for Chicken, Paneer, Mushrooms, Baby corn, Pork, Cauliflower & anything that you can think off:) Isn't that cool...

The picture has not come out well as I took it at night.

Prawn in Yogurt Sauce

This dish is nothing but Dohi Maach (Bangali Fish Curry )Earlier I have shared with you all this recipe. I thought of trying out the same recipe with Prawns & it turned out very good. Prawns always adds an extra punch to any recipe. Well never cook your Prawn for too long as it becomes very rubbery & tasteless. It should be always added at the end & cook not more than 5 mins. Many of my friends keep compaining that when they cook prawns at home it dosnot turn out the way it does in the resturant. Thatz become most Indians overcook fish & Meat. Tip to resturant taste Fish & Meat is to not to cook them for too long. This is a very easy & simple recipe. Please follow the same recipe as Doi Maach.
http://corporatetokitchen.blogspot.sg/2012/07/doi-maach-is-very-popular-bengali-dish.html

Note: You neednot pre fry the Prawns. Add them at the end & cook them for about 3- 5 mins. If you cook them for long time it becomes very rubbery:). If you want to marinate the Prawn you can do with salt & Turmeric which I didnt do.

Stir fried Prawns in Oyster Sauce

Prawns are so easy to cook & I get these fresh ones at least once in 2 weeks and store them in the fridge. In 1 Kg I would have made more than 4 varieties in 2 weeks. This dish was made in less than 10 minutes. Here is the recipe..


Ingredients

• 1/4 Kg cleaned medium Prawns (Around 15 prawns)
• 2 Tbsp. Garlic Chopped
• 6 Cherry tomatoes
• 2 Green chili chopped
• Half Capsicum diced
• 1 Tbsp Oyster Sauce
• 2 Tbsp Dark soya sauce
• 1 Tbsp Light Soya Sauce
• 1/2 Tsp Black Pepper powder
• 1 Tbsp Oil 
• Salt as per taste

Method:
In a Pan add oil fry garlic for a minute. Add in the prawns Capsicum, all the sauces & the black pepper. Close lid & cook this for 5 minutes on medium flame. Now remove lid & cook for another 2 - 3 minutes. Finally add in the cherry tomatoes & stir well. 

Serves 4 People

Prawn Kebab

Prawn Kebab

Well I had some left over marinade of Chicken Kebab & I marinated prawns in them to make these tasty Prawn Kebabs.

For the Kebab Marinade recipe: Click here

Note:

• ·  Prawns get cooked very fast so fry those not more than 2 minutes.
• ·  If you don’t want to deep fry you can bake them or Tava fry them as well (I did Tava fry the 2^nd batch)

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Prawns Masala

This is a very easy quick gravy recipe. Can be made in just 20 mins.

Prawns in Spicy Tomato Gravy

½ Kg Cleaned Prawns

1 Medium Onion Chopped

1 Tbsp. Chili Powder

1/ 4 Tsp Turmeric Powder

½  Tsp. Cumin Powder

½  Tsp. Garam Masala

2 Tbsp Tomato Paste or Chopped tomatoes

6 Cloves of Garlic Chopped

1 Inch Ginger chopped

1 Tsp. Chopped Coriander leaves

1 Tbsp. Oil

Method: In a Pan add oil; fry Ginger Garlic & Onions for 3 minutes. Now add in tomato paste & all the masala powder mentioned above. Fry this for 3 to 5 minutes till the fat separation. Add in the cleaned Prawns mix well & add a cup of water close lid. Bring to a boil not more than 4 minutes on medium flame. Garnish with coriander leaves.

Prawn Biriyani

One of my favourite food is Biriyani. For me Biriyani is the easiest & fastest food that I can make. Its tasty & can be eaten with or without Raita (Salad) Not all the time my Biriyani turns out to be perfect. The main problem is Rice. You need to cook it right to avoid it from breaking or getting over cooked. Many times this has happened to me. Never try out new brand of Basmati when you have guests coming over. Coz you really don't know how it will turn out. I use India gate Basmati Rice & Its perfect. You just need to cook the rice in the boiling water till its 80% done. When I say 80% it means till you see its become long but at the same time its not fully cooked.


ingredients:

1. Prawns – 500 g cleaned (I make a deep cut on the back of the prawn) Marinate it with Turmeric powder – 1/2 tsp, Chilly powder – 1 tsp, Lime juice – 1 tsp, Salt – To Taste
2. Onion – 3 large, thinly sliced
3. Tomato – 2 medium, chopped
4. Fresh ginger-garlic paste – 1 tbsp
5. Green chillies – 5-7 (If you red Chili powder is very hot than reduce the number of green chili)
6. Turmeric powder – 1/4 tsp
7. Coriander Powder- 1tbspn
8. Cumin Powder - 1/2 tbspn
9. Yogurt – 2 tbsp
10. Garam masala – 1 tsp ( I use MTR brand)
11. Whole Garam Masala : 3 Elachi, 3 Cloves, 1 inch Cinamon stick, 1 bay leaf, 1 tspn whole Cumin, Fennel seeds – 1/2 tsp
12. Coriander leaves – 2 tbspn, chopped
13. 2 tbspn Lime Juice
14. Salt – To taste
15. Oil/ Ghee – As required ( I use 3 tbspn Oil & at the end 1 tbspn Ghee)
16. 2 Cups Basmati Rice (I use India Gate)

For preparing the rice

1. Wash the rice; soak for 30 minutes and drain.
2. Boil enough water in a deep vessel to cook 2 cup rice.
3. Add the whole spices if required and enough salt to the boiling water.( I dint add this time)
4. Add the rice and cook till its 80% done. Drain the water immediately.

 Method:

1. Marinate the prawns with the ingredients mentioned above for at least 1 hr in the refrigerator. ( i did not marinate this time)
2. Heat oil ( 2 tbspn) in a large non-stick pan and shallow fry the whole garam masala, Onions Once its brown add tomatoes & the masalas. Fry this well till the fat separates & tomatoes becomes like puree. Now add in curd.
3. Add the prawns and cook for just 3 mins( If you over cook its gonna get rubbery) Once the prawns are cooked just remove them from the masala. ( Yes you heard it right. If you cook them again along with rice it will get rubbery and becomes tasteless)
4. Add in the 80% cooked rice to the masala give it a quick stir. Press the rice well to the bottom of the Pan. Add in 1 tbspn of Ghee on top & coriander leaves. Cover this pan with a tight lid and cook this on top of a tava (Flat Pan) on low flame for about 30 mins. (If you want you can bake this in the oven at 150 for about half an hour) If you want you can layer the masala with rice and cook.
5. At last add in the prawns to the Biryani Rice & give it a quick stir with wodden spatula. If you use steel poon the rice can get damaged.

Note: If you want it rich you can add fried onion, cashew nuts, Saffron & more ghee.

I make Chicken Biriyani also the same way but I cook the chicken till its half done and then add in the rice. In this method the masala remains at the bottom & rice on top.

Prawn Shiraz

Fresh Prawns are very easily available in Singapore. I love to go to the fish  market and pic up fresh seafood. I tried this new recipe with Wine. Shiraz is a stronger wine and has more alcohol content. If you want you can use other wine as well.

1/2 kg cleaned Prawns

1 tspn Chilli Powder

4 to 5 cloves garlic chopped

1 inch Ginger chopped

1/4 spn Cumin powder

1/2 spn Black Pepper powder

1/2 spn Coriandar powder

1 tbspn Tomato ketchup

1/2 cup Wine (Shiraz)

Marinate Prawns with the above except Ginger & garlic. In a pan add 1 tbspn of oil. Fry ginger & garlic for few minutes and then add in the prawns. Fry this for about 4 to 6 minutes. Prawns cook really fast & if you cook for too long than Prawn will become very rubbery.

Prawn Ghee Roast (Prawn roasted in Clarified Butter)

 

This is one dish I crave for all the time. I had this in Bangalore Coast to coast resturant for the first time and after which I have been trying to master this recipe and finally I did it:) This is a really rich food and goes well with Rice, Bread, Roti and even just as starter (if you make it a lill dry). Its finger licking good I bet.

Ingredients
20 medium size prawns ( half to 3/4 th kg)
10 to 15 roasted Long Red Chilly (Byadgi) remove the seeds& boil the red chilis and wash it well to remove the spice.
1/4 tsp tamarind paste
1 tsp Coriander powder
1/4 tsp Cumin Powder
1 Tspn Garlic & 1 Tspn Ginger
Half onion (if required)

Method:
Grind all the above ingredients to a smooth paste. In a kadai fry this masala with 50 gms pure ghee. Once the fat seperates add the cleaned prawns and cook for 7 to 8 mins. Add 1/4 spoon sugar & salt as per taste. Once done pour one tsp of coconut oil over. Yummy dish ready to eat:)

Tip: if u want more gravy add more onions. If u want it dry don't add onions:). U can make chicken, paneer, fish also.