PRAWN CURRY

Ingredients:

Prawn - 300 grams

Small onions (sliced) - 1/2 cup

Ginger (finely chopped) - 1 tsp

Green chili - 1

Tomato (chopped) - 1 cup

Turmeric powder - 1/4 tsp

Coriander powder (dry roasted and powdered) - 1/4 tsp

Red chili powder - 1 tsp

Chopped curry leaves to garnish

Oil - 1/4 tsp

Coconut milk (thickly extracted) - 1 cup

Salt to taste

Preparation:

Set flame to medium and heat oil in a pan.Saute onion for two minutes.

Then add prawn.

After color is changed and add ginger.

Set high flame and close with a lid and allow to cook for about 10 minutes.

Now add salt, turmeric powder, coriander powder and chili powder.

Mix well and now add tomato and green chili. 

Mix well, lower flame to medium and close with a lid to cook for another 10 minutes. Finally add coconut milk.

After about 5 minutes garnish with curry leaves. Serve hot with white rice, idiappam, appam, chapathi or poori.

PRAWN FRY-2

Required:
Prawn (2 inch sized)-20 numbers
Green chilly-5
Ginger-1 ¼ inch piece
Salt to taste
Oil to fry

Preparation:
Grind green chilly, ginger and salt to a fine paste. Marinate prawn with this paste for 15 minutes. Fry in hot oil. Prawn should be half-immersed in oil. When done on one side turn and fry the other side.

PRAWN FRY-1

Required:
Prawn (2 inch sized)-20 numbers
Chilly powder-1 tsp
Turmeric powder-1/4 tsp
Ginger garlic paste-1/4 tsp
Salt to taste

Preparation:
Mix all the ingredients except prawn to make a paste. Clean prawn and marenate with the paste. After 15 minutes fry in a fry pan in hot oil. Prawns should half immersed in oil. When done on one side turn and fry the other side.

PRAWN CURRY

Required:
Prawn-1/2 kg
Small onion-1 handful
Ginger-1/2 inch piece
Coconut scrapping-3 cups
Green chilly-1
Chilly powder-1 tsp
Turmeric powder-1/2 tsp
Oil-1 tsp
Mustard seeds- 1 pinch
Curry leaves-1 sprig

Preparation:
Prepare thick milk from coconut. Heat oil in a pan (earthenware is best for prawn) splutter mustard seeds and curry leaves. Then saute chopped onion, chopped green chilly and finely chopped ginger for 1 minute. Then add prawn and saute until it changes color to white. Now add turmeric powder. Add little water, salt and allow to cook. Then add chilly powder and coconut milk. Allow to boil. Serve hot with plain rice.

Variation:
Omit coconut milk. Grind 1 cup coconut to fine paste and 1/4 tsp coriander powder.