Thursday, May 23, 2019

Prawn curry


                                    Prawn curry



Fresh prawns 500 Gms
Tomatoes 1 medium
Onions 1 large
Green chillies 2
Fennel seeds 1 teaspoon
Curry leaves 8
Roasted curry powder 2 tablespoons
Milk 2 cups (Coconut milk is best)
Salt to taste
Oil 2 tablespoons
Tamarind Paste 1./2 teaspoon


Remove head, Shell, clean and wash prawns and set aside.

Slice tomatoes and dice onions, cut green chillies.

Dry roast fennel seeds, and when turned golden add oil and fry the onions until golden, add curry leaves and green chillies and temper.

Add the tomato pieces, curry powder and 1 cup water and bring to boil in low heat until tomatoes become soft.

Dissolve the tamarind paste in warm water and add this.

Add the prawns and milk and heat in low fire until the milk boils.

Now simmer on low heat until prawns are cooked and the gravy has thickened.

Remove from fire and rest for few minutes before serving.

If you save the head and shells of the prawns, wash and boil these in water and sieve the water off and save. Use this stock instead of water to cook the tomatoes.

Serve with: rice, string hoppers or pittu

Fried prawns


                              Fried Prawns



Fresh raw prawns 500 Gms
Onions 2 large
Chilli powder 1 tablespoons
Turmeric powder ½ teaspoons
Salt to taste


Remove shell and heads, clean and wash prawns.

Mix the prawns with salt, turmeric powder and set aside for 15 minutes.

In the mean time, slice onions thinly.

Heat the frying pan and fry the onions in oil until soft.

Drain and remove the onions and save.

In the same pan in hot oil, fry the prawns for 3 minutes without stirring.

Then stir and fry further until prawns are soft and firm.

Now add the fried onions and chilli powder and salt if necessary and fry in low heat further until onions have become crispy.

Stir intermittently. Drain from oil and serve.


1) Some people do not add onion slices but just fry the prawns with turmeric powder, chilli powder and salt in oil.

2) Still some others fry the prawns first until firm and then add the sliced onions and fry further. When the onions are soft add the chilli, turmeric powders and salt and mix and fry until crispier. Here the timing must be correct else prawns or onions may be fried too much.


Prawn Cutlets


Raw shelled prawns 200 Gms
Onions 1 medium
Potato 100 Gms
Eggs 3
Green Chillies 3
Turmeric powder ½ teaspoon
Salt to taste
Bread crumbs
Oil for frying


Dice onions and cut green chillies into small pieces.

Separate the egg white and yolk and save both.

Clean and wash prawns, mix with turmeric powder, salt and cook them in little water until they are soft and firm, do not overcook.

Grind this to a coarse consistency or cut into very small pieces.

Peel, clean and cut potato into cubes, boil in water and mash finely.

In a pan with little oil, fry diced onions until golden and add chopped green chillies and fry until chillies are soft.

Add the ground prawn, the egg yolk, stir and cook until the egg is well cooked.

Add potato mash and stir and mix well. Add salt if necessary. Set aside to cool.

Beat the egg white until it froths.

Make lime sized balls out of the prawn mixture, compress well and dip these in the egg white, coat with bread crumbs.

Deep fry in hot oil until crumbs are golden brown.

Drain and remove. Serve hot.

Serve with: on its own or with sauce or with rice and curry.


Prawn Varai



Raw prawns 500 Gms
Onions 1 large
Coconut scarped 150 Gms
Turmeric powder ½ teaspoons
Chilli powder 2 teaspoons
Curry leaves 6
Dried chillies 2
Salt to taste


Shell, clean and wash prawns.

Then mix the prawns with turmeric powder and salt and boil them in little water until soft and firm.

Drain if there is excess water and let prawns to cool.

When cool, grind in a grinder coarsely.

In a dish, transfer the ground prawns, add chilli powder, coconut scrapings, d curry leaves and mix by hand well.

Taste and add salt if necessary.

In a frying pan, fry some diced onions until soft, add cut dried chillies and fry further.

Add the prawn coconut mixture and keep stirring until the mixture is dry.

Do not over roast this.

Serve with: rice, pittu


 Prawn sambal


 This recipe is included in Sambals - Click here

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