Ruby red prawns emanating the flavors of Bay of Bengal – a cholesterol nightmare, you say? No. Prawns are low in fat and are extremely good for you. So much so that they help lower your blood cholesterol. Whether you decide to go all ‘Madras’ with your prawns, take a northern detour or try an international stint, you can’t go wrong with this luscious crustacean; provided you know how to cook them.

MADRAS PRAWN CURRY

 

Ingredients

 1 tsp coriander seeds
5-6 fenugreek seeds
2 tsp cumin seeds
1 tsp mustard seeds
2 dried red chillies
5 cloves
1 tsp turmeric
750 gm small peeled prawns
8 tbsp coconut cream
2 tsp tamarind concentrate
3 tbsp tomato puree
1 large thinly sliced onion
2 tsp ginger-garlic paste
2 tbsp chopped fresh coriander leaves
Salt
3 tbsp lemon juice

Method

1. Make a paste out of turmeric powder, ginger-garlic paste, salt and lemon juice and marinate the prawns in it for 15-20 minutes.
2. In a blender, grind coconut milk with cumin seeds, coriander seeds and fenugreek seeds to a fine paste.
3. Soak a medium sized ball of tamarind in 4-5 tablespoons of water.
4. In a saucepan, pour the oil and switch the heat to high. Plop the mustard seeds and as they start to splutter, throw in the cloves and dried chillies.
5. Now, add the chopped onions, remaining ginger-garlic paste and simmer the heat a bit. Sauté the onions until they brown. Pour the tomato puree and add ½ cup water and cook till the onions become soft.
6. Then, add the coconut paste and tamarind concentrate and cook until the curry bubbles.
7. Stir in the prawns and simmer for 10 minutes or until the prawns turn pink and are soft.
8. Garnish with fresh coriander leaves and serve the prawn curry with rotis or steamed rice.

Serve with rotis, rice or puris. 

HOME-STYLE PRAWN FRY

 

 

Ingredients

1 kg – Prawns
2 tbsp – Ginger-garlic paste
3 tsp- Chilli powder
1/2 tsp – Turmeric powder
Juice of 1 lemon
Salt to taste
3 tsp – Oil (Use gingerly oil for better flavor)

Method

1. Clean and wash the prawns. Drain well.
2. Mix together all the ingredients except the oil and marinate the prawns in this paste for about an hour.
3. Heat the oil in a frying pan, add the marinated prawns and fry till they are well done.

Goes excellent with beers and other spirits.  

PRAWN KORMA

 

 

Ingredients

1/2 kg- Prawns
Potatoes – 3 nos (boiled and cubed)
3 big onions
Tomatoes – 4 nos
2 tbsp- Ginger-garlic paste
3 tsp- Cumin (jeera) powder
Green chillies – 3 nos
3 tbsp – Coriander (dhania) powder
3/4 tsp -Turmeric powder
Salt to taste
1/2 tsp – Garam masala
1 cup – Coconut milk
2 sprigs – Curry leaves
Coriander leaves to garnish
Oil as required
 

Method

1. Heat some oil in a kadai. Add onions and sauté till they become light brown.
2. Now add green chillies, ginger garlic paste, jeera powder and curry leaves and sauté well.
3. Next, add tomatoes, dhania powder, turmeric powder and garam masala and sauté until the oil starts to separate.
4. Now add the prawns and sauté for about 2-3 minutes.
5. Add some water to the mixture and bring the gravy to a boil.
6. Finally, add the boiled potatoes and let the gravy simmer for a while.
7. Once the gravy reaches the korma consistence, add the coconut milk and let it simmer in low heat for a couple of minutes.
8. Remove from heat and garnish with coriander leaves.

Tastes best with hot idlis, dosais and idippams. 

GRILLED GARLIC BUTTER PRAWNS

 

Ingredients

1 pound- uncooked medium prawns, peeled and deveined
2 cloves- garlic cloves, minced
1/4 cup-butter
3 tbsp – lemon juice
2 tbsp- fresh flat leaf parsley, chopped
1 tbsp- fresh basil, finely chopped
1/4 tsp -salt
1/8 tsp- black pepper

Method

1. In a large wok, sauté the minced garlic in butter in low heat.
2. Now, add the prawns and sauté till the prawns turn pink and they are cooked through.
3. Remove from heat and add the lemon juice.
4. Add salt and pepper to taste.
5. Garnish with parsley and basil.

Yet another killer dish to go with your spirits.

PRAWN THAI CURRY

 

 

Ingredients

1 tbsp- vegetable oil
1 onion (chopped)
1 tsp -fresh root ginger
1-2 tsp-Thai red curry paste (available ready made)
400 gm – Chopped tomatoes
50 gm – Coconut milk
400 gm – Frozen prawns
Coriander for garnishing

Method 

• Heat the oil in a medium saucepan. Tip in the onion and ginger and then cook for a few minutes until softened.
• Stir in the curry paste and then cook for 1 more minute. Pour over the chopped tomatoes and coconut milk. Bring to a boil, then leave to simmer for 5 minutes.
• Add the prawns and then cook for 5-10 minutes more, depending on how large they are.
• Garnish with coriander.

Tastes best with plain white rice (preferably basmati)