Need recipie for an indian dish, made of prawns..easy too?

Answer 1

Prawn Curry

Ingredients :

Prawns - 200 gm (medium size is good)
Chilly powder - 1 tbsp
Salt - As reqd
Onion(medium) - 1 no
(cut into round pieces)
Tomato(medium) - 1 no
(cut into small pieces)
(One tomato should have minimum 16 pieces)
Curry leaves - 2 sprigs
Oil for frying

Method :

1)Clean the prawns and mix with chilly powder and salt and keep it for 20 minutes.

2)Heat oil in a non sticky frying pan.

3)Fry the prawns in it.

4)Once it is cooked in oil, add tomato and saute for 6 minutes, stirring continuously.

5)Add onions and curry leaves.

6)When the onions are half cooked, add salt (if necessary ).

:- Serve warm.

Answer 2

Serves: 4
Cooking time (approx.): 15 minutes
Style: South Indian (Mangalore) Non-Vegetarian

500 gram(s) fresh headless prawns shelled, deveined and cleaned
2 tablespoon(s) coconut oil
1 teaspoon(s) asafoetida powder
salt to taste Grind to a fine paste:
1 medium coconut grated
8 dry red chillies roasted in coconut oil
1 tablespoon(s) tamarind paste
water as required



Combine the ground paste, prawns, asafoetida powder and salt in a heavy-bottomed pan. Add water (to make a gravy of thinner consistency if desired) and mix well. Bring to a boil on medium heat.
Mix in the coconut oil and keep on low heat for about 15 minutes or till the prawns are cooked and the gravy is thick.
TIPS:

Coconut oil and asafoetida form the essence of the flavor in this curry; hence, they are an absolute must. Any other oil will make a considerable difference in taste and would not be as flavorful.
The amount of asafoetida can be increased or decreased as per taste.
Mussels can be used in place of prawns. Mussels can be cooked the same way as clams as in Clams Stir-Fry (Teesrya Koshimbiri) except that both the shells have to be discarded in this case.
There is an abundance of coconuts on the Mangalore coast, so naturally the Mangaloreans are liberal in using coconuts and simply love their gravies to be thick and spicy!
Serve hot with: plain boiled rice

happy eating~:)

Answer 3

CHETTINAD PRAWN CURRY

Ingredients and Quantities

Prawns - 1/2 kg
Ginger paste - 1tbsp
Garlic paste - 3/4 tbsp
Onions - 2
Green Chilli slit - 4
Garam masala - 1tsp
Tomato puree - 1/2 cup
Chilli powder - 1tsp
Coriander powder - 1tbsp
Turmeric powder - 1/2 tsp
Peppercorns crushed - 5
Limejuice -1 tbsp
Oil -1/4 cup
Curry leaves - 1 sprig
Salt As required

Method of Preparation

Clean the prawns, keep aside. Heat oil in apan, add chopped onions and sauté till onions turn brown. Add ginger paste, garlic paste, chopped green chillies, and cook for a while. Add coriander powder, chilli powder and turmeric powder. Sauté for a while. Add tomato puree and keep cooking till the mixture becomes semi-dry. Then add the prawns, crushed peppercorns, garam masala, curry leaves and lemon juice. Cover and cook till prawns are done. Garnish with coriander leaves and serve.

Generally the Indian - especially South Indian and Chettinad food are spicy and Hot. You have to reduce the spices by 1/4 to 1/3 if you do not want it spicy. It is your option.