Ingredients :

For the Prawns Marination

Prawns – 1/4 kg
Ginger Garlic paste – 1/2 tsp
Egg white – 1 slightly beaten
Maida – 1 – 2 tsp
Cornflour –  1- 2 tsp
Salt to taste
Pepper – 1 tsp
Vinegar -1 tsp
Oil for deep frying

For the Sauce

Spring onions – 2 tbsp
Chopped Ginger – 1 tsp
Chopped Garlic – 1 tsp
Chopped Green Chillies – 2 tbsp
Ajinomoto – a pinch (optional)
Soya Sauce – 1 tsp
Tomato Sauce – 1 tbsp
Corn Flour -1  tsp mixed with 1/2 water
Salt to taste
Oil – 2 tsp

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How to make Prawn Manchurian

Wash the prawns and drain. Just before marinating, was with vinegar and salt. Drain again.
In a bowl, add all the ingredients listed under for the prawns marination and mix well with prawns. Let it sit for 10 mins.
Then heat a small Kadai and deep fry the prawns till golden brown and drain on a kitchen towel.

For the Sauce

Heat a non-stick pan with oil, add the chopped onions, green chilies, garlic and ginger. Saute well.
Then add all the sauces and combine well. Finally add the corn flour water and bring to boil.
When the sauce turns slightly thick, add the fried prawns and combine well.
Finally add the greens of the spring onions and serve hot.




Prawns – 500 gms, cleaned
Onions – 2, finely sliced
Garlic, – 3, finely minced
Ginger green chili paste (1″ ginger and 3 green chilies)
Red chilli pwd – 1 1/2 tsps (adjust)
Turmeric pwd – 1/4 tsp
Coriander pwd – 1 tsp
Saunf pwd – 1/2 tsp (optional)
Kasuri methi – 1/2 tsp (optional)
Coconut – 2 tbsp (grated)
Garam masala pwd (3 cloves, 1″ cinnamon stick, 1 elaichi)
Lemon juice OR curd/yogurt – 1 tbsp
Salt to taste
Curry leaves – 15-20
Cooking oil – 1 1//2 tbsps

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How to make Prawn Fry

. Marinate the prawns in ginger green chili paste, 3/4 tsp chilli pwd, turmeric pwd, lemon juice and salt for 10 mts.
. Add 1/4 cup of water to the marinated prawns and bring to a boil, reduce to medium flame cook for 6-8 mts.
. Turn off heat and drain the excess water, if any.
. Heat oil in a pan, add the finely minced garlic and saute for half a mt.
. Add sliced onions, kasuri methi and curry leaves and saute till the onions turn a light caramlized brown, approx 7-8 mts.
. Add the cooked prawns,1/4 tsp chili pwd, saunf pwd, coriander pwd and garam masala pwd and stir fry for 3 mts.
. Add the grated coconut and saute for 3 mts.
. Adjust salt and turn off heat.
. Serve hot as a starter or as a stir fry with rice.



Prawns – 500 gms
Sorrel Leaves/Gongura Leaves – 5 Cups loosely packed
Green Chillies – 7-8
Oil – 2 tbsp
Mustard Seeds – 1 tsp
Asafoetida/Hing – A Pinch
Curry Leaves – Few
Onion – 2 (medium)
Ginger-Garlic Paste – 1 tsp
Coriander Seeds Powder – 2 tbsp
Cumin Powder – 1 tsp
Turmeric Powder – 1/2 tsp
Salt – To Taste
Pepper Powder – 1/2 tsp or to taste [optional] Water – 1 Cup [optional]

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How to make Gongura Prawns

. Pluck leaves from branches and wash well gongura leaves, chop onion keep aside.
. In a pan add 1 tsp oil add chilli and saute, add gongura leaves and saute until well cooked around 10 minutes in low flame.
. Remove from pan allow to cool and grind to fine paste, use water only if required.
. In the same pan heat remaining oil add hing, mustard seeds, curry leaves and allow to splutter.
. Add chopped onion and saute until soft. Add ginger garlic paste and saute for 2 minutes.
. Add coriander, turmeric and cumin powders mix well.
. Now add washed prawn, stir and cook for 5-7 minutes or until prawn starts leaves water and gets almost cooked.
. Add gongura paste and mix well saute for a minute.
. Now add water if using and adjust salt, add pepper powder(if using) and simmer for 10 minutes in slow flame.
. Our prawn curry is ready enjoy it warm with steamed rice.

gongura prawns


  To Marinate:

500 gms – Prawns
1/2 tbsp – Ginger-Garlic Paste
1/2 tsp – Turmeric Powder
2 tsp – Red Chili Powder
1 tsp – Salt
1 tbsp – Lemon Juice

For Curry:

4-5 tbsp – Oil
6-7 – Curry Leaves
5 Large or 4 Cups – Onion
4 – Green Chilies
1/2 tbsp – Ginger-Garlic Paste
3 Large or 2.5 Cups – Tomatoes
1/2 tbsp – Red Chili Powder (or to taste)
2 tsp – Coriander Seeds Powder
1/2 tsp – Turmeric Powder
1/4 tsp – Nutmeg Powder
1/2 tsp – Cloves Powder
1/2 tsp – Cinnamon Powder
1 tsp – Cumin Powder
1/2 tsp – Garam Masala Powder
1/2 Cup – Granted Coconut
3 tbsp – Chopped Coriander Leaves

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How to make Prawn Coconut Curry

. Clean and wash prawn well, marinate with ingredients listed under to marinate and keep aside until required.
. Or you can also marinate it for 1-2 hours if you have time but by the time we required prawns it’s good more than 30 minutes.
. Grind coconut with 2-3 tbsp of water.
. Finely chop onion, tomato, coriander seeds and slit green chili.
. In a pan or wok heat oil add onion, curry leaves, green chili, ginger-garlic paste and saute until onion becomes soft.
. Cook in medium flame with regular stirring for around 6-7 minutes or until onion becomes golden brown.
. Add red chili, coriander seeds and turmeric powders and mix well.
. Add tomato, stir cover and cook until mashed gets almost mashed for around 7-8 minutes in medium flame with regular stirring.
. Now add cumin, cloves, cinnamon, garam masala, nutmeg powder and give a stir.
. Add marinated prawns stir and cook in medium flame until prawn gets cooked around 15-20 minutes, do stir regularly.
. Water from prawns itself is enough to have thick curry consistency, if you wish add 1/2 to 1 cup water
. Add coconut paste, salt and mix well. Simmer for 5 minutes in slow flame, garnish with coriander leaves and off flame
. Serve with steamed rice.

prawn coconut gravy


250 grams of prawns / royyalu
2 medium sized onions chopped finely
1 green chili slit or chopped
1 sprig curry leaves
¼ tsp cumin / jeera
Salt to taste
Generous Pinch of turmeric
½ tsp. ginger garlic paste, + ½ tsp. for marination
¼ tsp red chili powder, + ¼ tsp. for marination
1 tbsp. Lemon juice (adjust to suit your taste)
1 tsp. garam masala powder
Coriander leaves few for garnishing
1 ½ tbsp. oil (adjust to suit your taste)

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How to make Prawn Curry

. Clean and wash prawns. Drain water thoroughly, marinate with ½ tsp. ginger garlic paste, ¼ tsp. red chili powder, little salt and lemon juice. Set this aside till you prepare the rest.
. Heat a pan with oil, add cumin, and curry leaves and green chili. Sauté till the curry leaves turn crisp
. Add onions, sprinkle salt and fry till they turn golden, reduce the flame to minimum (sim), continue to fry till they caramelize. Take care not to burn them.
. Add ginger garlic paste and give a quick stir. Since the onions are already caramelized the ginger garlic can get burnt. Take care
. Add the marinated prawns and fry for 2 to 3 mins
. Add the rest of the red chili powder, turmeric and garam masala. Give a good stir and fry for a min
. Sprinkle some water just enough to bring in some moisture for the prawns to get cooked. I used almost 90 ml water.
. Cover and cook on a medium flame till they are completely cooked. I understand them to be cooked when they curl up and turn pink or orange. If there is more water left, you can evaporate by cooking further without a lid
. Garnish with coriander leaves

prawn curry


1 ½ cups basmathi rice
1 small bay leaf
2 to 3 green cardamoms
½ tsp shahi jeera

marination ingredients

250 grams (cleaned prawns)
1 tsp ginger garlic paste
⅛ tsp turmeric
½ tsp biryani masala
½ tsp red chili powder
1 ½ tsp lemon juice
very little salt

biryani gravy ingredients

2 to 2.5 tbsp. oil
1 bay leaf
1 inch cinammon stick
1 small star anise
2 green cardamoms / elaichi
4 to 5 cloves
½ tsp shahi jeera
1 large onion sliced thinly
1 tsp ginger garlic paste
1 medium tomato
handful of coriander and pudina leaves chopped
1 tsp biryani masala
½ tsp red chili powder
salt as needed
¼ cup thick coconut milk

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How to make prawn dum biryani

. Marinate prawns with ingredients under marination. Keep it aside for 30 minutes.
. Soak rice for 30 minutes and cook until fully done. Drain the rice to a colander.
. Saute cloves, cinnamon, bayleaf, shahi jeera and star anise in hot oil.
. Fry onions until brown. Fry ginger garlic paste until the raw smell goes away.
. Saute tomatoes and mint, coriander leaves in the same pan.
. When the tomatoes turn mushy, add chili powder, biryani masala, salt and turmeric. Cook until the oil begins to ooze out.
. Add the prawns and fry until the raw smell is gone
. Cover and cook for 3 minutes.
. Pour coconut milk and stir. cook until the gravy thickens.
. Grease a pot for making biryani, add half of the rice to the pot.
. Add the prawn garvy and level it.
. Add the rest of the rice.
. Seal with a foil or tight lid and cook on a hot tawa for 20 minutes.
. Allow to rest for 15 minutes.
. Serve biryani with Raita.

prawn dum biryani


8-10 Prawns
10-12 dry red chillies
4-5 Garlic cloves
1 tsp Coriander seeds
1 tsp Cumin
1 tsp Shahijeera
50 ml Olive oil
1 Lemon
Salt to taste

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How to make Chilli Prawns

. Soak dry red chillies in boiling water for 10 minutes

. Grind together these soaked red chillies along with garlic, coriander, cumin shahi jeera and salt,

. Add olive oil to this paste & mix well,

. Marinate prawns with this paste and leave aside for at least 20 minutes.

. Heat a grill pan,

. Add 1 Tbsp. olive oil,

. Fry the marinated prawns,

. Garnish with fresh coriander leaves and serve.

chilli prawnsnew-330


8-10 prawns
1 tsp ginger-garlic paste
3 lemons
1 tsp red chilli powder
1 tsp coriander powder
1 tsp kasuri methi powder
1 stem of coriander
250 gms maida
250 gms semolina
250 ml oil

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How to make Masala Prawn Popcorn

. Cut prawns into popcorn size & marinate with ginger-garlic paste, lemon juice, red chilli powder, coriander powder, kasuri methi powder & salt.

. Break eggs & beat it.

. On two separate plates, spread out some maida & semolina.

. Dip marinated prawns in maida, eggs & semolina.

. Deep fry and serve hot garnished with coriander & lemon.



100g basmati rice or long-grain rice
85g frozen pea
1 tbsp sunflower oil
1 egg,beaten
1 garlic clove, chopped
3 spring onion,sliced on an angle
½ red pepper, deseeded and chopped
good pinch five spice powder
1 tsp soy sauce
100g beansprout (optional)
50g peeled prawn

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How to make Special fried rice with prawns

. Boil the rice following pack instructions, adding the peas for the final min. Drain.
. Heat half off the oil in a wok. Pour in the egg and stir-fry until scrambled.
. Tip onto a plate and set aside.
. Wipe the wok with kitchen paper, then heat the remaining oil.
. Toss in the meat, garlic, spring onions and pepper, and stir-fry until the pepper starts to soften.
. Add the five-spice, rice, peas and soy, then stir-fry for 5 mins more.
. Finally add the beansprouts, if using, the egg and prawns, and stir-fry to heat through.

recipe-image-fried rice with prawns



8-10 tiger prawn head

10 cups water

2 tsp red chilli

2 tsp turmeric powder

Salt to taste

Marination of prawns:

8-10 tiger prawns

1 1/2 tsp garlic paste

3/4 tsp ginger paste

1/2 tsp turmeric powder

3/4 tsp chilli powder

2-3 tsp vegetable oil

For the pulao masala:

3/4 cup vegetable oil

8-9 green cardamoms

2 cinnamon sticks

10 cloves

4 medium onions, chopped

3 green chillies, chopped

2 1/2 tsp garlic paste

2 1/2 tsp ginger paste

3/4 tsp turmeric powder

1 Tbsp coriander powder

3-4 tomatoes, chopped

1 cup coconut, grated

Some water

4 cups rice (you can use any rice), washed and soaked for half an hour

6-8 cups prawn stock

1/2 a lime, juice

10-15 mint leaves

Coriander for garnishing

Salt to taste

How to make Prawn Pulao Recipe:

Boil prawn head in water.

Add red chilli, turmeric and salt and let it boil for 15-20 minutes. Strain the stock liquid and keep aside.
For pulao:

Mix all the marinade ingredients. Coat the prawns well with the marinade and let it marinate for half an hour.

Heat oil in deep cooking pan, add green cardamom, cinnamon sticks, cloves and saute for a minute.

Now add the aromatics.

Start with the onions and saute till it is light brown.

Add green chillies and cook it again for a while.

Then add garlic paste and ginger paste. Stir well.

Now add the powdered spices.

Add turmeric powder and coriander powder. Mix well

Add the tomatoes and a little bit of water to de-glaze the pan.

Now add the grated coconut, stir for a minute or two.

Toss in the rice and mix well.

Turn up the heat a bit now and add the prawn stock.

Cover and cook till the rice is done to about 80 percent, keep checking the level of the liquid.

Once done, add the marinated prawns and gently mix.

Finish the pulao with a squeeze of lime and some chopped mint leaves. Let it all cook on low heat for a 5-7 minutes.

Garnish with coriander leaves and serve hot.




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