Another tried and tested prawn recipe

Another simple yet a whole hearty recipe. Coming from my mother, this is a tried, tested and a very tasty dish. This has no recipe as such. It is all by instinct or by what appeals to ones palate. The best way is to do a taste test when you are done preparing the marinade. The marinade makes use of the simplest ingredients that I am sure will always be available in the pantry.


The marinade consists of ground ginger, ground garlic, lots of pepper and salt to season. Stir them to form a paste. Do a taste test at this stage and adjust as per your taste. Marinate the prawns and set aside for an hour or so. Ideally, when you have time on your hands, marinate the prawns and freeze or refrigerate for a later use. In doing so, the flavours seep in really well. All you have to do is shallow fry these prawns and you have a wholesome dish to enjoy. For a more classier touch, shallow fry them in coconut oil with a lot of curry leaves. I enjoy the aroma and the flavour of any food that is enriched with coconut oil and curry leaf. Which Keralite wouldn't?

Prawns Olathiyathu

I am enjoying a few days at home with my folks with all the worries regarding the chores of a house behind me. Waking up late with no hurrying up to make breakfast or rather any meal is a luxury now before I get back to the old grind. I cannot say enough of the luxuries I enjoy. Guess there's no place like home!

What I have for you today is a recipe for Prawns courtesy my mother. Her recipes are the only ones I blindly eat not thinking twice of whether I would like it or not. This is a recipe for Prawns Olathiyathu. This is similar to another recipe of Amma's featured on this blog. The recipe is the most popular recipe according to the stats. So here's another one that is equally delicious. It is spicy, so adjust the ingredients accordingly. This recipe features Cocum while the older one uses tomatoes.

What you need for this recipe:

Prawns – 1 kg
Small Onions – 2 ½ cups (thinly sliced)
Green chillies – 2 nos (slit)
Curry leaves – 4 sprigs
Ginger – 1 ½ tbsp ( finely cut)
Garlic – 1 ½ tbsp ( finely cut)
Turmeric powder – ½ tsp
Chilli powder – 2 tsp
Coriander powder – 1 ½ tsp
Pepper powder – 1 tsp
Cocum – 2 pieces (small)
Mustard – ½ tsp
Cooking oil – ½ cup
Salt – To taste
Fish sauce – 1 tsp ( optional)

Clean the prawns and drain in a colander.
Crackle the mustard in a pan when the oil is hot.
Sauté onion, ginger, garlic, green chillies and curry leaves.
When it is golden brown, add in chilli powder, coriander powder, turmeric powder and pepper powder. Mix well and sauté until the oil comes out.
Add in the cocum pieces, prawns and salt. Add fish sauce (optional) and mix well.
Cover and cook for 5 minutes.
Mix well and transfer to a serving dish.

Prawn and Green Peppers

Of recent, I am addicted to stir-fries of any kind and of course prawns. Stir fries are an easy fix. Moreover, I have this passion for the variety that I can cook with prawns...Until one day, My mother calls up just to say..To much of anything is bad..Oh well!!! Sigh!!!

When it comes to any food, flavour is what matters the most to me..And I have always believed in the beauty of simplicity..The serving may look small but makes you feel full in a nice way...



What you need are

Prawns cooked as per this
Green Bell Peppers- 2 chopped
Onion-1 chopped
Green Chillies-6 to 7 chopped
Olive oil
Salt
Pepper

Saute the onions in oil until they turn translucent. Add in the chopped peppers,salt and pepper and the green chillies . Stir the fried prawns into this and mix them well adding required salt and pepper. Watch the amount of salt and pepper because you add them when you fry the prawns as well.



I served it atop a toasted bread...another option would have to have it stuffed in rolls...Or just eat it as it is like I did!!!!






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Thank you Jz for the yummy Blog award and the rocking girl blogger.

Thank you Shubha for Rocking girl Blogger award.

I'd like to pass these on to

1. Swati
2. Aparna
3. Sunita
4. Jz
5. Kamini

Spicy Prawn Fry

I prefer to buy fresh seafood from the hawkers who bring them home... prawns are the easily most popular food in my family. There are never leftovers surprisingly only when prawn is made..It is served at lunch, dinners, family gatherings et al. I wouldn't mind having it for breakfast as well...

Prawns taste best when bought fresh..deveining and peeling the prawns is not difficult as it is thought to be..So long I had the fisherman doing it for me..The secret lies in making yourself comfortable wit the task. All you need is a sharp knife and you are set.

Cut the head of each prawn and pull off the dangling legs on either side.Follow this by removing the shell. It will come off easily. Pull off the tail as well.
To devein, make a cut along the longer side on the back side right from the head to the tail.The thread that you see is the vein. Pull this out.. There you are done.

I made these very simple, easy to make prawn fry using just three spice powders.



What you need are

Prawns 1/2 kg
Chilli Powder-2 tbsp
Turmeric Powder-1 tsp
Pepper Powder-1 tbsp
Salt- as per taste
Coconut Oil-for frying
Curry leaves

Marinate the prawns using the spice powders and salt and set aside at least for an hour. When you heat oil for frying, add a sprig or two of curry leaves for the lovely aroma and then fry the prawns until done.


Serve them with the fried sprig of curry leaves along with rice, pooris or just as an appetizer.

Kerala Masala Prawns

Prawns are a top priority in my weekly menu..I make it twice a week no matter what. The simple and valid reason being all three of us love it .

Prawns are the most easiest to cook up except for the cleaning and the deveining involved.. Thankfully, the man who brings seafood home, cleans and deveins it for me. The only thing that I need to do is to give it a good rinse and it is all set for cooking!

The Kerala Prawn curry recipe that i present below is again from the recipes handed down to me by my mother.

Prawn- 1 Kg (cleaned, de-veined)
Onions- 2 (sliced)
Tomatoes-2 (chopped finely)
Ginger paste-1 1/2 tsp
Garlic Paste- 2 1/2 tsp
Red Chilli Powder- 2 tsps
Turmeric Powder- 1 tsp
Curry Leaves- 1 sprig
Mustard seeds- 1 tsp
Oil preferably coconut oil
Salt as per the taste

Heat the oil in a pan and add the mustard seeds. When they crackle, saute the onions, followed by the garlic and ginger and fry until they are mixed in well together. Now add the chilli powder and the turmeric powder and add in the chopped tomatoes as well... When you see the oil separating from this mixture, add a little water and salt. When the water boils, add in the prawns and stir well ensuring that the masala coats the prawns well. Add the curry leaves and cook no more than 3 minutes.

The tangy and spicy masala with the flavour of the coconut oil and the curry leaves make this an ideal accompaniment for both chapathis as well as rice...



My only weakness being the temptation to pick out prawns and eat them before the entire thing reaches the dining table....Don't many of you do it as well???? How could you not with the above tempting bowl before you...