Ingredients:

• Prawns/Shrimps – 1 lb peeled, deveined and cleaned
• Onions – 2 big (sliced)
• Tomatoes – 2 big (sliced)
• Green Chillies – 2 or 3
• Ginger garlic paste – 2 to 3 tsp
• Turmeric powder – 1/2 tsp
• Chilli powder – 2 to 2 1/2 tsp
• Coriander powder – 1/2 tsp
• Garam masala items – 2 cloves, 1 bay leaf, 1 cardamom, 2 medium sized cinnamon sticks, a pinch of saunf (if not available, substitute with 1 tsp garam masala)
• Salt – to taste
• Oil – 5-6 tbsp
• Vermicelli/Rice sticks (thin variety) – 3 cups
• Mint leaves (pudina) – 1/4 cup
• Coriander leaves(Cilantro) – 1/4 cup

Method:

In a pressure cooker, heat oil and add the garam masala items and onions. Saute the onions for a while.
Then, add the mint leaves, ginger garlic paste and saute for a few minutes till the nice smell of ginger garlic and mint come out.? Then, add the tomatoes, green chillies, turmeric powder, chilli powder, coriander powder, green chillies and salt. Fry this mixture for a while maybe adding a little bit of water. Then, add the prawns and saute for 10-15 min. Make sure the mixture is not too watery at this stage. If so, allow the water to evaporate so that the mixture is almost like a gravy.

Separately cook the vermicelli in water and salt. (3 cups vermicelli – about 4 cups water). Drain the water and rinse again with cold water so that the semiya is not sticky and is separated. Add the vermicelli to the prawn gravy and mix well. Pressure cook for 2 minutes. Garnish with cilantro leaves and roasted cashews.

Miscellaneous:

• Tips: Can be served with any raita of your choice or as-is.
• Serves 4-5
• Cooking Time: 20 min
• Cuisine: Indian

Ingredients:

• Prawns/Shrimps – 1 lb peeled, deveined and cleaned
• Onions – 2 big (sliced)
• Tomatoes – 2 big (sliced)
• Green Chillies – 2 or 3
• Ginger garlic paste – 2 to 3 tsp
• Turmeric powder – 1/2 tsp
• Chilli powder – 2 to 2 1/2 tsp
• Coriander powder – 1/2 tsp
• Garam masala items – 2 cloves, 1 bay leaf, 1 cardamom, 2 medium sized cinnamon sticks, a pinch of saunf (if not available, substitute with 1 tsp garam masala)
• Salt – to taste
• Oil – 5-6 tbsp
• Basmatic rice – 3 cups
• Mint leaves (pudina) – 1/4 cup
• Coriander leaves(Cilantro) – 1/4 cup

Method:

In a pressure cooker, heat oil and add the garam masala items and onions. Saute the onions for a while.
Then, add the mint leaves, ginger garlic paste and saute for a few minutes till the nice smell of ginger garlic and mint come out.? Then, add the tomatoes, green chillies, turmeric powder, chilli powder, coriander powder, green chillies and salt. Fry this mixture for a while maybe adding a little bit of water.? Then, add the prawns and saute for 10-15 min. Make sure the mixture is not too watery at this stage. If so, allow the water to evaporate so that the mixture is almost like a gravy. Then, add the basmati rice and required amount of water for the rice to cook (For 3 cups of rice, add 4 – 4.5 cups of water). Note: If using regular rice, instead of Basmati rice, use the appropriate proportion of water, say 1 cup rice, 2 cups water. Pressure cook for 2 whistles. Garnish with cilantro and some fresh mint sauted in oil/ghee and serve.

Miscellaneous:

• Tips: Serve with raita. If you don’t prefer it to be spicy, you can limit the chilli powder and use just green chillies, and use coconut milk with water when cooking the rice as an alternate preparation.
• Serves 4-5
• Cooking Time: 20 min
• Cuisine: Indian

Ingredients:

• Shrimps/Prawns – 3/4 lb peeled, deveined and cleaned
• Onions – 1 medium (sliced)
• Tomatoes – 1 small (chopped) (optional)
• Green Chillies – 2 big (chopped roughly) and 1 slit lengthwise
• Ginger – 1/4 inch chopped
• Garlic cloves – 4 roughly chopped
• Coconut grated – 1/4 cup
• Turmeric powder – 1/2 tsp
• Coriander powder – 1/2 tsp
• Cumin seed powder – 1/2 tsp (optional)
• Saunf – 1 tsp
• Garam masala items – 1 tsp (cloves – 1, cinnamon stick – 1, bay leaf – 1)
• Salt – to taste
• Oil – 3 tbsp
• Coriander leaves(Cilantro).

Method:

Grind the ginger, saunf and chopped green chillies with little water and set aside. Grind the grated coconut with some water and set aside. In a pan, heat oil and add the garam masala items and then the onions. Saute the onions for a while. Then, add the chopped garlic, slit green chilli and saute till the nice smell of garlic comes out. Then, add the chillies-ginger-saunf paste and saute. Then, add the turmeric powder, coriander powder, cumin seed powder, tomatoes and salt. Fry this mixture for a while adding a little bit of water. Then, add the shrimp (can pre cook the shrimp and add) and very little water and cover the pan with a lid and allow to cook for 20 min or until done. Then stir in the coconut paste with some water and bring to a boil. Add the coriander leaves for garnish.

Miscellaneous:

• Tips: Serve hot with rice
• Serves 4-5
• Cooking Time: 20 min
• Cuisine: Indian

Ingredients:

• Shrimps/Prawns – 1/2 lb peeled, deveined and cleaned
• Onions – 1 medium (chopped fine)
• Tomatoes – 1 small (chopped)
• Garlic – 3-4 cloves chopped finely
• Mustard seeds – 1/2 tsp
• Turmeric powder – 1/2 tsp
• Chilli powder – 2 tsp
• Coriander powder – 1/2 tsp
• Tamarind paste – 1/4 – 1/2 tsp
• Salt – to taste
• Oil – 4 tbsp
• Curry leaves – few

Method:

In a pan, heat oil, splutter mustard seeds and then add the onions and chopped garlic. Saute for a while. Then, add the curry leaves and the shrimp (can pre cook the shrimp earlier or can add raw) and saute for a while. Then, add the tomatoes, turmeric powder, chilli powder, coriander powder and salt. Fry this mixture for a while maybe adding a little bit of water.? Mix well, cover and allow the shrimp to cook. When the mixture slightly begins to thicken (oil will come out to the top), add the tamarind paste and some water and bring to a boil.

Miscellaneous:

• Tips: Goes well with rice, idli/dosas.
• Serves 4-5
• Cooking Time: 20 min
• Cuisine: Indian

Ingredients:

• Shrimps/Prawns – 1 lb peeled, deveined and cleaned
• Onions – 2 medium (chopped fine)
• Tomatoes – 2 small (chopped)
• Ginger garlic paste – 2 tsp
• Turmeric powder – 1/2 tsp
• Chilli powder – 2 to 2 1/2 tsp
• Coriander powder – 1/2 tsp
• Garam masala – 1/4 tsp (optional)
• Salt – to taste
• Oil – 4 tbsp
• Coriander leaves(Cilantro) and Curry leaves

Method:

In a pan, heat oil and add the garam masala and onions. Saute the onions for a while. Then, add the ginger garlic paste and saute. Then, add the tomatoes, turmeric powder, chilli powder, coriander powder and salt. Fry this mixture for a while maybe adding a little bit of water. When the oil is coming to the top, add the shrimp (can pre cook the shrimp earlier or can add raw). Mix well, cover and allow the shrimp to cook. Add some water if need be. Once the water starts to evaporate and mixture thickens (oil will come out to the top), add in the curry leaves and coriander leaves and mix well.

Miscellaneous:

• Tips: Goes well as a side dish with rice and sambhar or rasam.
• Serves 4-5
• Cooking Time: 25 min
• Cuisine: Indian