Radish/Mulangi Curry With Prawns

I don't make prawns at home often but when I cook them its always in combination with some vegetable.

I bet most of you might not have heard about this dish, but it is a favourite in the areas around Cuddalore and Pondicherry in TamilNadu. Whenever Prawn is in the menu for the sunday lunch, my mom always keeps aside a handful of them in the freezer to make this delicious thokku/curry the next day. 

Other vegetables that can be used in combination with Prawns are Ridgeguard, Bottleguard, Drumsticks and  Raw Plantain.

Ingredients:

1 medium white daikon raddish 

8 - 10 large Prawns, cleaned (if small use about 1/2 cup)

1 large onion

6 cloves of garlic

1 tsp of fennel seeds

1 1/2 tsp chilli powder

1/2 tsp turmeric

curry leaves

salt as required

Method:

Take 1 tblsp of oil in a pan

Add the fennel seeds and curry leaves when the oil is hot

When the fennel changes colour add the chopped garlic and onions, fry well till translucent

Now add the cleaned Prawns, chilli powder, turmeric powder and salt

Saute till the prawns turns pink for about 2 mins. 

Now add the chopped up radish and mix well to coat the masala.

Add about 1/2 cup of water , close with a lid and let it cook for about 10 mins.

Add some chopped coriander and switch of the stove. 

The consistency of the curry should be semi dry

Serve with plain hot rice.

Prawn Pulao

Last week the weather was pretty good (comparitively) with slight sunshine and temperature above 5 C, but again this week its back to the usual,  cold and freezing . At times like this the craving for something hot and spicy starts creeping right from the morning as soon as you see the dark gloomy skies. Usually it ends up in a deep fried snack in the evening, but this time I made this delicious pulao for lunch to satisfy my craving. A perfect winter lunch to keep up with the freezing temperature.

Ingredients:
2 cups basmati rice
15 jumbo sized Prawns
2 green chillies
1 medium tomato chopped finely
1 medium onion , sliced
1 cup of mint leaves(packed)
1 cup of coriander leaves(packed)
8 cloves of garlic
1 inch ginger piece
2 tsp coriander powder
1 inch cinnamon piece
3 cloves
1 cardomon
1 tsp turmeric powder
2 tblsp lemon juice

Method:
Remove the shells and devein the prawns.Wash thoroughly and butterfly the Prawns.(Make a slit at the top).
 Marinate with 1/2 tsp of turmeric,  little bit of salt and some lemon juice.
Slice the onions and chop the tomatoes finely.
Grind the mint -coriander leaves, green chillies , garlic and ginger to a fine paste.
In a heavy bottomed pan or a non stick pan add 2 tblsp of oil.
When the oil is hot add cinnamon, cloves and cardamom, and when the cloves pop add the onion and fry well.
To this add the marinated prawns  and stir for 2- 3 minutes till all the prawns turn pink in colour.
At this stage remove all the prawns and keep aside.
Now add the ground masala and fry till the raw smell leaves.
To this add the chopped tomatoes , turmeric and coriander powder and fry till oil leaves the side of the pan.
Add 3 cups of water close with a lid and allow to boil.
When the water is boiling well, add the soaked basmati rice mix well and close with a tight lid and cook for 5-6 mins in medium heat.
At this stage the water will be 3/4th absorbed.Now add the cooked prawns stir well. Close with the tight lid  and cook for 10 - 12 minutes in a very low flame.
Sprinkle some lemon juice before serving.

Serve with raita of your choice.

Note: Adding the Prawns in the last stage prevents it from becoming rubbery.
Adjust the amount of green chillies as per your taste.
If you are using the presssure cooker, follow the same method. After adding the Prawns close the cooker, put on the weight, reduce the heat to low and cook for 5 mins.(do not wait for the whistle).

Prawns varuval/fry

This weekend I made Prawns after a very long time.The taste of the prawns/shrimps that we get here nowhere matches the taste of those we get in India, I dont know why, may be because they are precooked, anyway..because of this we have stopped eating shrimp for quite a long time. Still once in a while when I get the cravings to eat shrimp we would get the uncooked ones from the store in small amount.
When we were kids, my mother used to make a dish called prawn thokku on sundays, which we would always prefer to eat with just white rice and rasam.The combination of rasam and this thokku is absolutely delicious.
I wanted to do the same this weekend... so made prawn thokku, sambhar and rasam for the weekend lunch.

Ingredients:
Prawns/Shrimp - 1 lb
1 mediun sized onions
1 medium sized tomato
1 tsp chilli pwd
1 tsp sombhu powder (fennel powder)
1 tblsp minced garlic
few curry leaves.

Method.
Clean and wash the shrimp.Sprinkle with turmeric pwd, mix and keep it aside
In a pan add 2 tsps of oil, when the oil is hot add garlic, onions, curry leaves and fry well.
When the onions is golden brown, add the chopped tomatoes and fry till oil seperates.
Now add the chilli powder, sombhu powder and salt. add 1/2 cup of water and close with a lid.
When the gravy is bubbling, add the shrimp and mix well till its coated well with the masala.
reduce the flame and allow it to be cooked for 5 mins or till the gravy thickens.
Switch of the stove and garnish with cilantro.