Prawns (Konchu) Kizhi | Prawns Parcel

Do you love prawns ?? My kids go mad over prawns and so I frequently buy prawns whenever I get fresh ones. This time I had fresh banana leaves and so prepared this prawns kizhi (konchu kizhi). These taste best with steamed rice or appams.

Prawns parcel is a delicious recipe that is prepared as a kizhi or parcel. The prawns are shallow fried and then added to the masala in the parcel which get cooked again with the banana leaf flavours and coconut milk adds the richness to the gravy. The masala can be prepared in advance and kept. The prawns can then marinate and prepared instantly if you have fresh banana leaves at hand.This recipe is similar to meen pollichathu, but prawn have no bones and prawns have a peculiar taste than fish. Do try and enjoy with your loved ones !!

                                               

Preparation time ~ 10 minutes

Cooking time ~ 20–25 minutes

Author ~ Julie

Serves ~ 2 prawns kizhi (parcels)

Ingredients

prawns 250 g cleaned, deveined

salt 1/3 tsp

turmeric powder 1/4 tsp

pepper powder 1/2 tsp

hot chilli powder, 1 tsp

ginger garlic paste 1 tbsp

tamarind 1 amla size, soaked (2 tsp extract)

onion 2 medium size, fine chopped

tomato 2 medium-sized chopped

garlic sliced 2 tsp

ginger sliced 2tsp

green chillies 2 fine chopped

curry leaves, a sprig

coriander powder, 1 tsp

kashmiri chilli powder 1 tsp

turmeric powder 1/4 tsp

roasted fennel powder 1/2 tsp

roasted fenugreek powder 1/4 tsp

coconut oil 3 tbsp

Watch on YouTube-

Method

• Wash and clean, devein the prawns. Add salt, turmeric powder, pepper powder, hot chilli powder, ginger-garlic paste. Mix well. Marinate and leave for 30 minutes.
• Soak the tamarind in little water. Squeeze out the extract then, keep aside.
• Heat a pan and add oil. Slide in the prawns as a single layer. Fry for 2 minutes each side and flip other side. Cook the same, drain from oil. Keep aside.
• To the same oil, add chopped onions, sliced garlic, ginger, green chillies and curry leaves. Sauté until lightly browned. Then, add the splice powders on low flame and sauté. Finally add in the tomatoes, tamarind extract and cook till tomatoes are soft and mushy. Mash the tomatoes as much as possible. 
• Add coconut milk on low flame and give a quick mix. Cook till the liquid is dried up, switch off flame. Masala is ready.
• Wash a banana leaf. Cut the mid-ridge slightly of the leaf without cutting the leaf as in video. This will be used to tie the parcels. On flame, place the leaf and wilt lightly, exposing to heat on all sides. Keep aside.
• Divide the masala in four. Add one part of the divided masala, then place half of the prawns. Top it with another part of the masala. Hold all ends together and tie the parcel using the cut mid-ridge. Similarly, make the other parcel with remaining masala and prawns.
• Place the prepared kizhi in a mann chatti and cook the parcels by turning all sides(2-3 minutes each side) until the masala and prawns get nicely cooked and coated with masala.  The leaf gets shrunk and the oil starts to appear on the leaf. Switch off, open the parcels and enjoy with steamed rice.

NOTES

* Use fennel seeds and fenugreek seeds if you don't have roasted fennel powder and roasted fenugreek powder. In that case, add the seeds to the oil just before adding onions.

* I took 1/2 cup of thick coconut milk but added only 1/3 cup.

Related Posts

* Venad Paal Konju

* Prawns Manchurian
* Chemmeen Manga Curry
* Konju(Chemmeen) Roast
* Shrimp Jalfrezi
* Chemmeen Thengapaal curry
* Prawns Pepper Fry
* Malvani Prawns Curry
* Chemmeen Theeyal
* Kadai Prawns

* Unnakka Chemmeen Chammanthi

* Churakka - Chemmeen Ularthiyathu

* Chilly Garlic Prawns

Venad Paal Konju (Chef Pillai Special)

Venad Paal konju is a simple recipe that can be made in no time if you have fresh prawns ready at hand. The prawns are cooked in thick coconut milk, which is then converted to virgin coconut oil as the prawns get cooked. So there is no need to add any extra oil. The prawns are soft, juicy and has the nutty flavours of the coconut. This is Chef Suresh Pillai's recipe that he showcased in his page, I always wanted to try this out because of the simplicity. Am glad that I finally tried this out, all loved it at home. As Christmas is around the corner, do try this out if you are looking for some easy appetizer for Christmas lunch.

Preparation time ~ 15 minutes

Cooking time ~ 15 minutes

Author ~ Julie

Serves ~ 3-4

Ingredients

for marination 

prawns / konju 500 gms, cleaned & deveined

turmeric powder 1/2 tsp

pepper powder 1/2 tsp

chilly flakes 2 tsp

salt to taste

coconut oil 1 tsp

garlic crushed 2 tsp or 5-6 cloves

for cooking

coconut milk 1/2 cup

curry leaves 2-3 sprigs, cut 

coconut oil 2 tsp

ginger julienne 1 tsp

                                           

Watch on YouTube

 

Method

• Wash, clean and de vein the prawns. Drain the water and add the ingredients listed under marination.Crush the garlic and add to the marination, leave marinated for 30 minutes.
• Mix the coconut milk, coconut oil and curry leaves. Keep aside.
• Heat a pan and add the marinated prawns (NO NEED TO ADD OIL). Add as a single layer and cook for 2 minutes. Flip the prawns in the other side and cook another 2 minutes.
• Now add a spoonful of coconut milk mixture. Finally, add the full coconut milk as it gets absorbed.
• Cook the prawns in the coconut milk, adjust salt if needed. Add in the julienne ginger and green chillies (if using).Finally dry up the coconut milk and switch off flame.
• Serve warm as a starter or appetizer. Enjoy !!

NOTES

* You can add 3-4 vertical slit, green chillies along with ginger.

Related Posts

* Prawns Manchurian
* Chemmeen Manga Curry
* Konju(Chemmeen) Roast
* Shrimp Jalfrezi
* Chemmeen Thengapaal curry
* Prawns Pepper Fry
* Malvani Prawns Curry
* Chemmeen Theeyal
* Kadai Prawns

* Unnakka Chemmeen Chammanthi

* Churakka - Chemmeen Ularthiyathu

* Chilly Garlic Prawns

Chilli Garlic Prawns ~ Step by Step Pics

Prawns are a great source of some of the major minerals like selenium,zinc, copper, phosphorous, copper and magnesium. They are also rich source of omega 3 fatty acids which help reduce the risk of heart disease and arthiritis. They also are rich source of unsaturated fats that help improve blood cholesterol levels. Kids love prawns the most in sea food but as prawns spikes uric acid levels I hold them back thinking of H. He also loves prawns if he gets to taste them. So cutting back prawns is the best idea. Indo chinese or chinese recipes is a big 'yes' here at home and they love munching them without any fuss. This chill garlic prawns is a perfect appetizer or can be paired as a side with egg fried rice or veg fried rice or even hakka noodles.

The garlic is added in the marination and sauteeing which adds a dominant flavor. The outer cover of the prawns is crisp soon after frying but the prawns are soft inside which when added to the sauces combines well. The soy sauce and chilli sauce is added in the recipe along with corn starch/ corn flour slurry to thicken the sauce. Though the list of ingredients may look long but it hardly takes any time to cook and put together. This tastes best when served warm, try this out !!

For more seafood recipes, check this link here.

Preparation time ~ 15 minutes
Cooking time ~ 20 minutes
Serves ~ 4-5
Author ~ Julie 
Ingredients
first marination
prawns 350 gms medium sized
chilli powder 1/2 tsp
pepper powder 1/2 tsp
salt to taste

second marination
all purpose flour (maida) 2 tbsp
corn flour 2 tbsp
garlic 1 tsp paste
garlic 1 tsp paste
egg 1
dark soy sauce 2 tsp

for sauce
minced garlic 1 tbsp
minced ginger 1 tbsp
medium sized onion 1 cubed
capsicum(green bell pepper) 1 cubed
green chillies 2 vertical slit
dark soy sauce 2 tsp
chilli sauce 1 tsp
pepper powder 1/2 tsp
salt to taste
corn flour 1 tbsp
white vinegar 1/4 tsp or lemon juice 1/2 tsp
water 2 tbsp

oil to fry

Method

• Clean the prawns, de vein and rinse under running water. Drain water completely and marinate using the ingredients listed under ' first marination'. Mix well and keep aside for half an hour(min) to overnight if possible.
• Thaw the prawns if you left for marination in refrigerator and then proceed to the 'second marination. Combine this marination well and leave aside for half an hour.

• Heat oil in a kadai/ wok and deep fry the prawns sliding one by one. Deep fry until golden on medium flame. Drain on a paper towel and keep aside.

• Take 2 tbsp of the fried oil in a non stick pan for making sauce and add in minced garlic and ginger. Saute until the raw smell disappears and then add in the vertical slit green chillies an then cubed capsicum and cubed onion. Make a slurry of corn flour/ corn starch in 2 tbsp of water, keep aside. Add in the sauces to the sauteed mix along with pepper powder and salt(note that soy sauce has salt in it so add accordingly). Add the corn starch slurry to thicken the sauce and then add the fried prawns. Give a quick toss on high flame and then finally add the vinegar or lime juice. Switch off flame.
• Serve warm with egg fried rice or veg fried rice.

NOTES

* Adding dark soy sauce to the second marination is optional if you don't wish to have a dark coloured fried prawns or use light soy sauce for marination and dark soy sauce while making the sauce.

RELATED POSTS
* Chilli Fish
* Chilly Chicken 

Unakka Chemmeen Chammanthi | Dried Prawns Chutney (Step by Step Pics)

Parenting isn't that easy as you see and every day is a new learning for me. I think this is what I sometimes feel my parents referred to as their vast experience in dealing with us. Today's kids are not easy to convince unlike our generation. The other day my younger son told me that he was selected for march past for school sports day. He wasn't very willing to do the same and told me to write a note to the class teacher so that there is a valid excuse to not participate. His reasons of not participating includes to be in the sun for half an hour practice daily and also his classmates were getting a note from their parents the similar way. I told him its good to participate in such events and you should feel proud to be part of it. The march past practice is just a week and then its the sports day. Though I was feeling bad as a mom for sometime that my decision might have hurt his feelings but am sure many moms here would agree with me that it may help in the long run.These new gen kids have developed an aversion to be in the hot sun for sometime too as kids hardly go out to play in the sun. We as kids grew up playing in the same sun, standing in assemblies, doing PT once a week but we hardly complained about such things and were happy to be out most of the time. The comfort level of kids are so high these days which makes me scary at times. Anyways, got him convinced to participate and in the later days,he wasn't complaining much about the heat, probably got used to it.

Anyways, that's not part of our recipe but I felt should pen down my thoughts and so just shared. Today's recipe is a traditional one from Kerala made with dried prawns. Let me be honest here, I have no fans at home of this recipe except me. I love this flavorful prawns chammanthi with some hot steamed rice. Mom used to make this at home and I loved relishing the podi. This is a coarse powder like chutney that you can sprinkle over steamed rice (nadan kuthari choru) and enjoy. There are different variations of making this chutney but I make my mom's version and have followed the same recipe. If you lie tangy flavors in this chutney,then feel free to add a piece of tamarind when you grind. If you love dried prawns flavor, then am sure you will love the chammanthi too.

Preparation time ~ 5 mins
Cooking time ~ 10 mins
Serves ~ a small bowl
Ingredients
unakka chemmeen (dried prawns) a fistful
grated coconut 1/2 cup
shallots 3-4
dry red chilies 4-5
ginger 1 small piece
curry leaves a sprig
salt to taste

Method

• Heat a pan and dry roast the dried prawns for 3-4 minutes on low flame. switch off and leave to cool slightly. Remove the prawn heads and tail slightly i.e the cleaning part. Keep the cleaned prawns in a plate aside.
• Heat the pan once again and dry roast the red dry chillies. If you wish you can add a tsp of oil to do so. Leave to cool slightly.

• In a blender jar, add the fried prawns and dry red chillies, pulse twice in the mixer. Then add the grated coconut, shallots, ginger and salt. Coarsely grind the mix without adding any water, the moisture in the coconut and shallots is good enough to grind the mix.
• Transfer to a bowl and serve with hot steamed rice.

NOTES

* Dried prawns have salt in them so add salt accordingly.

* If you like tangy flavor in chammanthi/ chutney then add a piece of tamarind too and grind. Mom makes it without tamarind and so I prepare this way.

RELATED POSTS
Thenga Chammanthi
Pacha manga Chammanthi
Chammanthi Podi 

Kolambi Bhaat | Maharashtrian Style Prawn Rice(Step By Step Pics) | Lunch Box Ideas

Kolambi bhaat is an authentic one pot meal from Maharashtra which is prepared from rice, prawns and whole spices.When I first learnt about this prawn pulao, I fell for it immediately as the meal had few similarities to the tastes of Kerala food.It's nothing else but the use of coconut and coconut milk, and I was sure my family would love it.The addition of coconut paste and coconut milk adds a nice flavour to the bhaat and the spices are just right to match them.All loved this pulao at home and the best part is that you hardly require any side to this dish.You can make this for kids lunch box or for weekend meals.The prawns are cooked along with rice and remains juicy and curled up.The whole spices add a nice aroma along with freshly ground garam masala.The bhaat is garnished with coriander leaves, just like we do for biriyanis.If you love prawn dishes and love coconut flavours, then definitely you must try this one and enjoy at home !!

Preparation time~30 minutes (after prawns are cleaned)
Cooking time~ 30 minutes
Serves ~7-8
Ingredients
to marinate
prawns/shrimp/konju;peeled and deveined 1.14 lb or 500gms or 30-35 medium-sized
turmeric powder 1/2 tsp
pepper powder 1/4 tsp (optional)
lemon juice 1 tbsp
salt 1/3 tsp

*to grind
coconut grated 3/4 cup

basmati rice 2.5 cups (500 gms)
onions finely chopped 2 large
green chillies 3-4 vertical slit
tomato 2 large finely chopped

ginger-garlic paste 1 tbsp
red chilli powder 2 tsp

coriander powder 2 tsp
turmeric powder 1/2 tsp
garam masala 1tsp
whole spices cloves 4,star anise 1,cinnamon 1" piece, bay leaf 2 
cumin seeds 1/ 2 tsp

shahjeera 1/4 tsp (optional)

coconut milk 3/4 cup thick
boiled water 4 + 1/4 cups
salt 3/4 tsp
oil 2-3 tbsp

to garnish
coriander leaves/cilantro 2tbsp

WATCH ON YOUTUBE - 

Method

• Peel, clean and de vein prawns.Rub the prawns with lemon juice and coarse salt.Wash under running water and drain water.Keep aside and add the marination ingredients.Mix well and leave for half an hour.
• In the meantime, wash and soak the basmati rice for 20 -30 mins.
• Also, grind the ingredients under 'to grind' to a smooth paste by adding a little water.Keep aside.
• In another pan or cooker, add the water and leave to boil parallel so that the water can be added to the rice when needed. 

• Heat oil in a non-stick pan or cooker.Add the whole spices, fry till fragrant.
• Add sliced onion and sauté until translucent.Add the spice powders on low flame.Then add the ground paste, chopped tomatoes.Cook this mixture for 3–4 minutes until tomatoes gets mushy.
• Then finally add prawns (along with marinade) and sauté till prawns starts to change colour.Top it up with soaked rice.
• Add the required boiling water (4.5 cups-5 cups) and coconut milk(1 cup), add salt (prawns marinade has salt, don't forget) if required and bring to a boil.
• When the mixture starts to boil, add half of the chopped coriander leaves (reserve remaining for garnish).
• Reduce heat to low to medium and cook covered for 10–12 minutes until the rice and prawns gets cooked.
• Garnish with remaining cilantro.Serve warm with a pappad.

NOTES
* The recipe is adapted from here and here.I have adapted the fusion of both recipes which really worked good.

* You can add mint leaves too along with coriander leaves for added flavour.

* Ideally peanut oil should be used for original flavours, but I have used canola oil.
* Adding green chillies and pepper powder is optional.Omit if you don't like it spicy.Also, please keep in mind that coconut paste and coconut milk will definitely reduce the spices, so add accordingly otherwise you may end up tasting a bland bhaat. IMP :I have not added coconut paste in the video recipe and only added coconut milk.
* I have made a large batch of this bhaat but if you wish to make half the measure or for 1.5 cups rice and 14–16 prawns, then just reduce all the spices and ingredients to half and make.
* I have used 2 cups of water for each cup of rice.And so added 5 cups of water and 3/4 cup of coconut milk for 3 cups of rice.But if you cook the rice(1 cup) with 1.5 cups of rice then add water accordingly and don't forget about coconut milk.
* I have used my homemade garam masala to make this pulao, but you can always make using Maharashtrian goda masala.

For more prawn recipes, click here.

Chemmeen(Konju) -Churakka(Bottle Guard) Ularthiyathu | Prawns- Lauki Stir Fry

Chemmeen(konju) recipes are always a hit at home and finishes off even before you could click some pics.Kids love this fish as it is boneless and love the curled forms.There are many prawn recipes that I have posted in this space too.Churakka(bottle guard) on the other hand has many popular healthy benefits of which the common ones are helps in weight loss,reduces high blood pressure,alkalizes urine thereby reduces chance of urinary infection,promotes healthy digestive health and has many important vitamins,minerals too.Churakka(bottle guard/lauki) is a bland vegetable that gets its flavor from the masalas and spices.This combination was something new that I tried accidentally but worked out really good.The duo gets cooked evenly and the bottle guard gets all the prawn flavors along with spices.This serves perfect for a side with rice or rotis.Enjoy this quick version of prawns !!

Preparation time~10 minutes
Marination time~1 hr-overnight
Cooking time~ 15 minutes
Serves 4-5
Ingredients
for marination 
prawns/chemmeen 20-25 medium sized or approx 1lb(400g)
pepper powder 1/2 tsp
turmeric powder 1/4tsp
salt to taste

for stir fry
lauki /churakka/bottle guard 2 cups diced
shallots 5-6 sliced
garlic finely chopped /crsuhed 1.5tsp
ginger finely chopped/crushed 1.5tsp
tomato 1 fine chopped
red chilly powder 1/2 tsp
kashmiri chilly powder 1/4tsp
turmeric powder 1/4tsp
salt to taste
curry leaves a sprig
oil 1tbsp

Method

• Clean and de vein prawns,rub with salt and lemon juice.Wash under running water 4-5 times until water runs out clear.Marinate using the ingredients listed and leave overnight or at least an hour(I usually do overnight).
• Heat oil in a pan and add finely chopped garlic and ginger.Saute until raw smell disappears.Add in sliced shallots,saute until translucent.Add in spice powders,saute on low flame and then add finely chopped tomato.Saute until tomatoes are finely cooked(about 2minutes).Now,add in diced lauki(churakka) pieces and marinated prawns.Toss it well and add salt lightly(as marinated prawns has salt).

• Then,cover and cook for 5-6 minutes on low medium flame until the churakka pieces and prawns are well cooked(don't add any water as churakka leaves out water and that's enough to cook the prawns).Uncover lid,adjust salt if required and dry out the moisture by stirring with a spoon or spatula(If you would like to leave a little gravy for serving with rotis then,just leave just like that and not dry it up). 
• Serve hot with rotis or steamed rice !

NOTES
* If you use only kashmiri chilly powder or the hot chilly powder alone then alter spices accordingly.
* You can use ridge gourd or snake gourd(padavalanga) too in place of bottle gourd(churakka).
* Try not to use the over matured(with thick seeds) churakka as it takes time to cook,else in that case cook its separately and then add to the prawns.


Related Posts
* Prawns Manchurian
* Chemmeen Manga Curry
* Konju(Chemmeen) Roast
* Shrimp Jalfrezi
* Chemmeen Thengapaal curry
* Prawns Pepper Fry
* Malvani Prawns Curry
* Chemmeen Theeyal
* Kadai Prawns

Malabar Style Chemmeen Curry | Prawns Curry (Step by Step Pics)

Prawns are favourite among kids in my family.They love the curled up shape and also prawns are easy to pop in the mouth (no bones).I am not sure if this is the authentic style prawns curry recipe practised in Malabar regions, but I saw this video recipe(in a cookery show), where in the show they mention this as Malabar Prawns curry.I have tried this curry twice now, and you know the reason-all loved it.Hope you all like it !!

The recipe reel is here, check out YouTube #shorts .

Preparation time~20 minutes
Cooking time~20 minutes
Serves ~5-6

Ingredients
prawns 1 lb(1/2 kg)
shallots 2 tbsp sliced
ginger chopped 1tbsp
garlic chopped 1tbsp
green chillies 2-3
tomato 1 chopped big pieces
pepper powder 1/2 tsp
turmeric powder 1/2 tsp
*kashmiri chilly powder  1 tsp
fenugreek seeds 1/2 tsp
coriander powder 2 tsp
tamarind paste 2tsp
salt to taste
coconut oil 2tbsp +1 tbsp

to grind
shallots 2-3
ground coconut 1/2 cup
garlic 1 clove
aniseed/ perinjeerakam1/2 tsp

Method

• Clean,de vein the prawns.Rub a little salt and lime juice,leave aside for15 minutes.Wash under running water 5-6 times or until water runs clear.(I marinated the prawns with 1/4 tsp turmeric powder and 1/4 tsp pepper powder for half an hour but that is optional)
• Heat a clay pot,add 2tbsp of coconut oil and wait till its hot.Add the fenugreek seeds.Saute and then add shallots,curry leaves followed by chopped ginger,garlic and green chillies.Saute till the shallots turn lightly golden in color.
• Now add the spice powders(turmeric,chilly,coriander and pepper powder) on low heat and saute until the raw smell disappears.Add in the tomatoes and cook until tomatoes turn mushy.
• Slide in the cleaned prawns and combine well with masala.Add a cup of water,salt and bring to a boil.Cook covered for 5 mins.

• In the meantime,grind coconut,shallots,garlic and aniseed with water until a smooth paste.
• Add the tamarind paste,ground paste and 1/2 cup water(if you want the gravy more watery then add more water).Let the mix come to a soft boil on medium heat and then simmer for 2 minutes,you can see oil separates slightly.Switch off flame and add a tbsp of coconut oil,few curry leaves on top.
• Leave covered for 10 mins and then serve.

NOTES
* You can use ginger-garlic paste too instead of finely chopped ginger and garlic
*If you wish to have very spicy curry then add 1/2 tsp of hot chilli powder + 1/2 tsp of kashmiri chilly powder.
*I have included the turmeric powder and pepper powder used for marination in the ingredient list.I just divided and used but if you aren't marinating then use the mentioned just like that.
*If you don't like the aniseed/perinjeerakam flavors in fish curry,omit while grinding coconut.
*Don't overcook the prawns else it becomes rubbery.

Kadai(Karahi) Prawns

Kadai Prawns is a delicious side dish that can be served with Indian staple breads.The prawns are coated well with the masala and makes it even more delicious.The dish is spicy and we loved it.Kids sipped a glass of water after enjoying the curry.I used tomato paste and so is the bright colour of the gravy.I don't usually buy tomato paste, but my husband accidentally picked up from the store and in a way that was good as the dish had a bright color gravy.Do give this a try & enjoy !!!

Watch the YouTube #shorts on the making of kadai prawns.

Ingredients
for marination  
prawns 1 lb
chilly powder 1tsp
salt to taste

for masala
onion 1 large chopped fine
ginger julienned 1 tbsp
garlic chopped fine 1 tbsp
tomato 2 or tomato paste 2tbsp
*green chillies 2 chopped fine
kashmiri chilly powder 1 tsp
coriander powder 2 tsp
turmeric powder 1/2 tsp
pepper powder 1/2 tsp
garam masala 1/2 tsp
cilantro chopped 2tbsp
oil 2 tbsp
salt to taste

Method

• Wash, clean and de vein prawns.Rub salt and lemon juice, wash under running water for 5 times.Drain water.Keep aside.Marinate the prawns using chilly powder, salt.Leave for 15 minutes.
• Heat oil in a pan and add the chopped garlic and julienne garlic.Sauté until the raw smell disappears.
• Add in the chopped onion and green chillies (if using).Add in the tomato chopped and tomato purée. Cook covered till its cooked and gets mushy.
• Add in the spice powders and wait till the raw smell disappears.
• Add in the chopped cilantro(1tbsp) and adjust salt.
• Add in the prawns and cook covered for 5–6 mins on medium flame.Reduce flame and stir well.
• Wait till the gravy thickens and add the remaining cilantro.
• Serve warm with chapathis/naan / cooked rice.

Servings ~4 adults

NOTES
* If garam masala already has pepper powder,omit the additional pepper powder.
* I haven't used green chillies as kids don't like biting through it.
* I have used tomato paste and so the color is bright.

Malvani Prawn Curry | Prawns cooked in Coconut sauce

Malvani cuisine is a blend of Maharashtrian cuisine and Goan Cuisine.'Malwan' is a small town in Sindhudurg district on the west coast of Maharsahtra.The Malvani prawn curry is famous for its flavors and is made in a rich coconut gravy.So,am sure my south indian friends would definitely nod a big 'yes' to this recipe and all others too if you love the coconut flavor.Its similar to chemmeen(prawns) theeyal ,a recipe from Kerala that I had posted sometime back.We enjoyed this dish with rotis,lip smacking flavors but you can always serve with steamed rice as well.Hope you guys will give this a try !!!

PS: I made this curry for dinner and so lighting was poor,will update better pics as I make it again :)

Preparation time ~ 20 minutes

Cooking time ~ 15-20 minutes

Serves ~ 4-5 

Author ~ Julie
Ingredients
prawns/ chemmeen  medium-sized 20-25(1.15lb)
turmeric powder 1/2 tsp
kashmiri chilly powder 1/2 tsp
salt 

to dry roast
red onion, 1 medium-sized finely chopped 
garlic 1 clove 
dry spices(1.5 tsp coriander seeds, dry red chillies 4-5,cloves 2,cardamom 2,cinnamon 1" stick, fennel seeds 1 tsp)
coconut grated 1/2 cup
oil 1tsp

to make gravy
red onion, 1 small finely chopped
minced garlic, 1 clove
coriander leaves 2tbsp
tamarind pulp 2-3 tsp /tamarind 1 lemon size
coconut milk 2-3 tbsp
salt to taste
oil 2-3 tsp

Watch on YouTube -

Method

• Wash and clean, de vein the prawns.Rub it with salt and wash under running water for 5-6 minutes.Pat dry the prawns and marinate with turmeric powder, chilly powder and salt.Leave aside for 15-30 mins.
• Heat the oil listed under dry roast in a pan.Add the dry spices listed and keep sautéing till a nice aroma comes out.Drain in a plate and add onions.Sauté till it's soft and translucent and lightly browned.Add in the grated coconut and keep sautéing for another 5 minutes on medium high flame till the coconut and onion is browned.Turn off flame and wait to cool.Add the dry roasted spices to a blender once cooled and grind coarsely.Add the onion, coconut mixture in it and add 1/2 cup warm water, grind to a smooth consistency. (In the Video recipe, I have just warmed the coconut and not roasted, so the gravy colour is on the lighter side. In this recipe, you can roast or just warm up the coconut, both ways works fine).
• Heat another pan and add oil, listed under gravy.Add in the minced garlic, sauté for a minute.Add onions and sauté the onions till it turns translucent.Add the marinated prawns with marinade and sauté for about a minute.
• Add a cup of water, cover and cook for 5-7 mins until half cooked.Add the ground paste on low to medium flame.Let it cook covered, simmer for another 3 minutes.
• Add the tamarind pulp, adjust salt and cook covered on low flame for 3 mins.Add water if the consistency turns too thick (adding coconut milk further thickens the gravy).
• Add the coconut milk on lowest flame and switch off.Garnish coriander leaves and serve warm with rotis/ rice !!

NOTES
* You can use the spices without roasting and the coconut without roasting.Grind it fresh, both ways this curry is made.
*You can use lkokum/gamboge/kudampuli instead of tamarind, but tamarind tastes better.
* Adding coconut milk at the end is optional, it just reduces the spice levels and gives a predominant coconut flavour.
* If you wish to add spices more, then add 6-7 peppercorns along with dry spices and grind.I haven't used pepper corns, as this curry was moderately spicy.
* Some people even add 1tsp raw rice, but I have omitted that as I didn't understand the reason to use.
* Some recipes marinate the prawns in the ground masala too.

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Prawns / Shrimp Curry in Coconut milk

Prawns are my kids favorite among sea food.They love prawns not only to look at the tiny curled up ones but also love as there are no fish bones in it.This is a very old recipe from my draft which I almost forgot to post.This is a very simple and delicious curry that goes well with rice or even rotis too.Do try this out at home and enjoy !!

Ingredients
Prawns/shrimp large ones 30
onion 1large thinly sliced
shallots 3-4 vertical slit
tomato 1 medium sliced
ginger-garlic paste 1 1/2 tsp
green chillies 2-3 vertical slit
chilly powder 1tsp
turmeric powder 1/3tsp
pepper powder 1/2 tsp (optional)
coconut milk thick 1/2 cup
coconut milk thin 1 cup
curry leaves
oil(preferably coconut oil) 2tsp
salt

Method
-Wash the prawns after rubbing with lemon juice and salt.(I usually leave it for 10 minutes rubbed)and then wash under running water.Drain in a colander and keep aside.
-Heat oil in a pan and add the sliced onions,shallots,curry leaves.Saute till translucent.
-Add the ginger- garlic paste and add the green chillies.Saute till raw smell disappears.
-Add the tomatoes and cook till slightly mushy.
-Add the spices and mix well on low flame.Add thin coconut milk.
-Add the prawns and cook covered for 10 minutes.
-Uncover the lid,mix again and cook uncovered for another 5 mins.
-Add the thick coconut milk on low flame and remove from flame when one or two bubbles appear at the surface.

Servings~ 3-4 adults

Sending this to Spotlight: Curries /Gravies ,The Kerala Kitchen at my space

Shrimp Jalfrezi

I saw this recipe in one of the TV shows in Asianet on Chicken jalfrezi ,which I could successfully replace it with prawns/shrimp,otherwise the recipe remains the same.The best thing I liked about this recipe is that it has a balance of both veg and non veg in one recipe.The dish is a semi dry version without much gravy and spice.Also,the tomato is just added as a garnish at the end without any cooking.You can modify this recipe with your desired veggies and also try out a vegetable jalfrezi or a chicken jalfrezi too !!

Ingredients
prawns (large)1lb(1/2 kg)
mix vegetables (beans,carrot,corn,peas) 1cup (I used the mix veg frozen pack)
potato 1/3 cup cubed
onion 1 medium sliced
tomato 1 chopped (after removing the seeds and pulp)
cinnamon 1"size
ginger shredded 1 tsp
green chilli 2 round sliced
chilli powder 1/4 tsp
pepper powder 1/4 tsp
tomato ketchup 2 tsp
cilantro 5-6 sprigs chopped
salt
oil 3tsp

Method
-Add the prawns,and vegetables (beans,carrot,corn,peas and potato),cinnamon,shredded ginger1/2 tsp,salt and 1/2 cup water in a thick bottomed vessel and cook till done.(about 15 minutes)
-Heat oil in a non stick pan and add sliced onions.Saute till translucent,add remaining 1/2tsp ginger shredded and green chillies.Add turmeric powder.
-Add the chilli powder on low flame,pepper powder .
-Add the cooked vegetables and prawns and toss gently not to break and mash the veggies.
-Adjust salt and add half of cilantro.Add the tomato ketchup and put off flame.
-Now toss the ketchup with mix.Add in the chopped tomatoes just before serving.
-Garnish with cilantro & serve it with rice or chapathis!!

Servings ~3 adults

NOTES
* You can do the same with equal amount of chicken instead of prawns.
* You can also prepare a vegetable jalfrezi without non veg.
* Adjust the spice powders as per your tolerance.