Tomato Chilli Prawn / Shrimp

I suck at coming up with a name for a dish....when I came across this recipe.....from my neighbor...who got it from her ex neighbor....who got it from her ex neighbor(figure that out) , it was known as Kashmiri Prawn.....I get it....Kashmiri chilli powder ----extreme north......but.....Curry leaves-------extreme south, so I totally refused to name this dish Kashmiri Prawn......for a second I was so fed up I even thought of naming this dish "Some Prawn"....but that's just me being silly.....I settled with Tomato chilli prawn...you can name it whatever you want.

Recipe Source : Neighbors - ex Neighbors- ex Neighbor (whoever you are....thank you )
Ingredients
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• 1kg Prawn , shelled and de veined (you can use chicken )
• 1/2 cup Curds / Yogurt
• 1 1/2 tbsp Ginger garlic paste
• 3 Green Chillies , chopped
• 1 tsp Salt
• 1 tsp Turmeric powder
• 3 medium Tomatoes ,ripe
• 3 tsp Kashmiri chilli powder / Red chilli powder
• pinch Red colour ,optional
• 1 tbsp Lemon juice
• 4 tbsp Oil
• 15 to 20 Curry leaves

Method

1. Squeeze out excess water from the prawn* and transfer into a clean bowl, add curds/yogurt ,ginger garlic paste,turmeric powder,green chillies and salt and let it marinate in the refrigerator for 30 minutes.
2. Roughly chop tomatoes and grind in a mixie or blender to a fine paste.
3. In a large non stick vessel or wok add 3 tbsp oil and place on medium flame, when oil is hot add add the tomato paste,salt to taste,red color and red chilli powder and stir for 2 to 3 minutes. Now add the prawns and mix well.increase the flame to high and cook the prawn till all the liquid is evaporated and you are left with thick red sauce that coats the prawn.Take off the flame and add lemon juice and mix well.
4. Place a small pan on medium flame,add 1 tbsp oil,when hot add curry leaves and stir for few seconds. Add this seasoning to the prepared prawn and serve hot.

*It is important to squeeze out the excess water from the prawn as it releases a lot of water when cooked,if there is lot of water content it will take longer for the liquid to evaporate which means you will have to cook the prawn for a longer time, this will lead to overcooked tough prawn.

Prawn in Garlic Sauce

 My sister Devs and me like to be adventurous and try out different kind of restaurants...my family does not think the same...they are a hard bunch to please....its a tedious job choosing a restaurant for them....coz if they don't like it then we will have to hear from them for rest of the week.....thats why ,whenever my family wants to go out for dinner,we always take a safe bet and choose a Chinese restaurant......universally accepted....and what more I love Chinese food.  

Though I got this recipe from a Thai cookbook...I actually did not find any difference, it tasted like any other Chinese gravy.Must try out this one....goes very well with Noodles and Fried Rice.

Recipe Source: Neeta Mehta

Ingredients

• 1/2 kg Prawn (Shelled and de veined)
• 250 g Mushroom (sliced)
• Spring onion for garnish
• Oil for deep frying

Marinade

• 1 egg - lightly beaten
• 1 tsp salt
• 1/2 tsp sugar
• 1/4 tsp ajinomoto (optional)
• 1 tsp pepper
• 1/3 cup cornflour
• 1 tsp oil

Sauce

• 4 tbsp garlic paste
• 4tbsp oil
• 4 tsp soya sauce
• 3 tbsp Tomato sauce
• 3 cups water
• 2 tsp Pepper powder
• Salt to taste
• 2 pinch Sugar
• 1/2 tsp Ajinomotto (optional)
• 2 tsp Red chilli flakes
• 2 dried red chillies
• 2 tbsp cornflour mixed in 1/2 cup water

Method

1. Beat egg with salt, sugar, ajinomotto, pepper and cornflour.
2. Add the prawns and mix well, keep aside for 30 minutes.
3. Heat oil in a wok, drain off  excess marinade and deep fry the prawns till they turn golden brown. Drain and place on paper towel.
4. Now prepare the sauce:-heat oil and add garlic paste and stir on low flame till it starts to change color.
5. Add tomato sauce, soya sauce, pepper, salt. red chilli fakes, dried red chillies and cook for a minute.
6. Now add the sliced mushroom and stir for 3 minutes.
7. Add sugar and ajinamotto.
8. Add water. Bring it to a boil and simmer for 2 minutes.
9. Add the cornflour paste, keep stirring until the sauce thickens.
10. Add the fried prawns and combine. Cook for 2 minutes and take off the flame.
11. Garnish with chopped spring onions.

one pot prawn biryani

This prawn biryani is exactly like chicken biryani,the difference -its a one pot dish and spicier. I have used my electric rice cooker,you can use any vessel .I find rice cooker very convenient.

 Ingredients
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• 600 grms prawn (shell removed and de veined)
• 3 small onion (roughly chopped)
• 1 1/2 inch cinnamon
• 5 cloves
• 4 cardamom
• 1 bay leaf
• 15 garlic cloves
• 1 inch ginger
• 6 tbsp coriander leaves(chop 3 tbsp finely and keep aside)
• 4 tbsp mint leaves(chop 2 tbsp finely and keep aside)
• 1 tsp turmeric powder
• 4 green chillies
• 10 to 12 cashew nuts
• 2 small tomatoes (chopped finely)
•  10 green chillies (slit slightly in the top)
• juice of 1 lemon
• 1/2 cup ghee or more (be very generous)
• 2 small onion finely sliced
• 2 1/2 cup basmati rice (washed and soaked)
• salt to taste
• 4 cups water

Method
1.Grind onion, turmeric ,ginger,garlic,1 inch cinnamon,3cloves,cashew nuts,4 green chillies,3 tbsp coriander leaves and 2tbsp mint leaves into very fine paste .
2. Place a vessel on medium high flame, add ghee,when ghee is hot add 1/2 inch cinnamon,2 cloves,cardamom and bay leaves.

 3.When it start sizzling add sliced onion and fry till it turns light brown.

 4.Now add chopped tomatoes and slit green chillies and little salt.Fry for 2 minutes.

 5.Now add the ground masala paste and fry till the raw smell disappears and ghee leaves the sides of the masala.

 6.Add prawns and mix well.Cook for 3 minutes.

 7.Now add basmati rice and mix well.Cover and cook for 3 minutes.

8.Add lemon juice,salt and chopped coriander and mint leaves.Pour 4 cups of water (don't add more water,because prawn will release a lot of water)
9.Cover and cook on low flame till all the water dries up -10 to 12 minutes.
10.Serve with raita 

prawn pakoda

Recipe from:Julie Sahni-Classic Indian Cookery

 Ingredients
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• 500 grms prawn
• 3 tsp ginger garlic paste
• 3 green chillies finely chopped
• 1/2 tsp salt
• juice of 1/2 lemon
• 1tsp turmeric powder
• 2tsp red chilli powder

The batter

• 1 1/2 cup cornflour
• 5 tbsp flour
• 2 tbsp vegetable oil
• 1 tsp salt
• 1 tsp red chilli powder
• 2 tsp baking powder
• 1 egg
• 5 tbsp cold water
• oil for deep frying

 Method

1. Remove the prawn shell,leaving the tail part on and de vein the prawns and clean.
2. Marinate the prawns in ginger garlic paste,salt,lemon juice,green chillies,turmeric powder and red chilly powder. Cover and refrigerate for 2 hours or overnight.
3. In a bowl whisk cornflour,Flour,oil,egg,red chilly powder,salt ,baking powder and cold water.Adjust water to required consistency.The batter should be thick and coat the prawns.whisk until well combined and lump free,keep this aside for half an hour.
4. Heat oil in a pan, when oil is hot,hold the marinated prawn by its tail and dip into the batter.Hold it over the batter bowl to let the excess batter drip off.
5. fry the prawn for about five minutes or till they turn golden brown.(notice that at this point the oil will look frothy,this because of the egg in the batter)
6. remove from oil and place on kitchen paper to absorb the excess oil.
7. serve with sauce.