PRAWN TEMPURA RECIPE

HOW TO CLEAN AND CUT THE PRAWNS FOR PRAWN TEMPURA :

INGREDIENTS :

METHOD :

• Pull off the head and the outer shell, leaving the shell at the lower & tail portion intact.
• Carefully, devein the Prawns and Cut the tip of the tail.
• Hold the cleaned Prawn and make few small incisions on the belly side.  Care should be taken not to cut the Prawns into pieces.
• Hold the Prawns with both your hands and carefully bend it backwards and make it straight.
• Bend the Prawns carefully, until it is totally straightened.
• Sprinkle some Potato/Corn Starch over the cleaned Shrimps and leave it aside for few minutes.
• Potato/Corn Starch absorbs the smell and dirt from the Prawns.
• Rinse the Starch coated Prawns under running water and discard the water.
• Add Sake/Rice Wine Vinegar along with a dash of salt to the Prawns and leave it aside for 10-15 minutes.
• Remove the Prawns from the liquid and drain them over clean Kitchen Towel.

HOW TO MAKE PRAWN TEMPURA 

INGREDIENTS :

To Deep Fry :

To Garnish :

Dipping Sauce for Prawn Tempura :

METHOD:

• Pat Dry the cleaned Prawns until they are totally dry.
• Spread the All-Purpose Flour and Japanese Bread Crumbs on separate plates.
• Beat the Eggs with a dash of Salt and leave it aside.
• First, dredge the Prawns in Flour, next dip them into the beaten Egg.
• Lastly coat them lavishly with Japanese Bread Crumbs.
• Follow the suit for the rest of the Prawns and line them up on a large platter.
• Heat Oil in a deep pan and allow it to smoke off.
• Reduce the flame to medium-high and wait for few minutes.
• Deep fry the Bread Crumb coated Prawns on a medium flame until they turn into light golden colour.
• Remove the Fried Prawn Tempura from oil and drain them on a Paper Towel.
• Serve Prawn Tempura hot with any dipping sauce of your choice.
• Garnish with finely grated Daikon Radish(Optional).

Dipping Sauce for Prawn Tempura :

• Finely grate or chop the Ginger.
• Dry roast the White Sesame Seeds on a low flame until they pop and turn aromatic.
• Mix all the ingredients mentioned under 'For Dipping Sauce' in a bowl.
• Taste the Dipping Sauce and add Salt if necessary.

NOTES:

• Make incisions on the belly side of the Prawns carefully.  
• Care should be taken not to cut them into pieces.
• Gently press the Prawns until they are well straightened.
• This way, the Prawns stay straight and do not curl up once deep fried.
• Make sure the Prawns are totally dry before dipping them into the flour.
• Dredge the Prawns in Flour... Egg Batter... Breadcrumbs.
• Fry the Prawns on a medium flame.
• Panko Bread Crumbs/Japanese Bread Crumbs can be substituted with any other breadcrumbs.
• Can try using coarsely ground Corn Flakes or Nestum instead of Bread Crumbs for a slight variation in the recipe.

FEW OTHER KALLU SHAPPU GRUBS:

• Kappa Puzhungiyathu
• Kappa Ularthiyathu 
• Kappayum Irachiyum Ularthiyathu
• Beef Roast - Kerala Kallu Shappu Style
• Meen/Fish Pollichathu
• Meen Vevichathu/Mulakittathu -Kerala Style Red Fish Curry
• Kerala Fish Curry 
• Alleppey Fish Curry
• Kappayum Meenum
• Chemmeen/Prawns Varattiyathu
• Chemmeen/Prawns Roast
• Chemmeen/Prawns Ularthiyathu
• Kozhuva Meen/Anchovies Fry
• Karimeen Thilappichathu
• Fried AnchoviesNadan Fish Fry

PRAWN BIRIYANI RECIPE - ERAL BIRIYANI

HOW TO COOK PRAWN BIRIYANI/ERAL BIRIYANI

PRAWN BIRIYANI RECIPE - ERAL BIRIYANI

INGREDIENTS:

To Marinate the Prawns/Shrimps: 

For Biriyani Masala Paste:

METHOD:

• Rinse the Rice once or twice, moving your fingers through the rice, wash it until the water runs clear.
• Soak the washed rice for about 20 - 30 minutes.
• Grind the ingredients mentioned under ' For Biriyani Masala' into a fine paste & keep it aside.
• Clean, De-shell & De-vein the Prawns/Shrimps.
• Wash it and drain it in a colander.
• Marinate the Prawns/Shrimps with the ingredients mentioned under 'To Marinate' and leave it aside for 20-30 Minutes.(Can be left marinated overnight in a refrigerator).
• Heat Oil in a pan and Shallow fry the marinated prawns until 3/4 done.
• Fry the Prawns/Shrimps on a low flame, otherwise the Prawns may turn rubbery.
• Prawns may tend to ooze out water, cook until all the water is absorbed.
• Remove the shallow-fried Prawns from the Oil and keep it aside.
• Heat the remaining Oil used for shallow frying the Prawns for making Biriyani.
• Add 1/2 the amount Ghee to the above Oil and heat it.
• Saute finely chopped Onions and saute until it turns translucent.
• Add Garlic Cloves and Green Chillies slit into two and fry for a while.
• Add the ground Biriyani Masala Paste to the above and saute until fragrant.
• Add Turmeric Powder, Red Chilli Powder and fry it on a low flame for few minutes. 
• If you have any leftover marinade, add it to the above masala at this stage and cook for a few minutes.
• Add finely chopped Tomatoes and cook until it turns soft & oil separates from the masala.
• Add the shallow-fried Prawns and give a quick stir.  
• Pour 1 Cup of Curd/Yogurt to the Masala and mix well, leave this on a low flame until the Mix turns a bit dry.
• Drain the soaked Rice and add it to the above Masala and mix well, fry this on a low flame for about 3-5 minutes.
• Sprinkle a handful of Mint and Coriander Leaves.
• Pour in the Thick Coconut Milk and cook this on a low flame for few minutes.
• Pour Lemon Juice along with Salt and Mix well.
• In a separate pan, boil the 11/2 Cups of Water and pour it into the Prawn Biriyani Mix. 
• I have used 1:11/2 Cups of Rice: Water Ratio. So for 2 Cups of Rice 21/2 Cups of Water + 1/2 Cup of Curd.( I have substituted 1 Cup of Water with Thick Coconut Milk)
• Cover the lid of the pressure cooker and cook for one full whistle, then lower the flame and cook for 15 - 20 minutes.
• Meanwhile, heat a Chapati Griddle on a high flame for a few minutes or until the griddle is very hot.
• While lowering the flame to cook biriyani, keep this preheated Chapati griddle below the pressure cooker to give a dhum effect.
• After 20 minutes switch off the flame and leave the pressure cooker on the stovetop untouched, until the pressure is totally released.
• Once cooked, add the remaining Ghee to the Prawn Biryani and fluff-up the rice gently.
• Serve Prawn Biriyani/Eral Biriayni along with Curd-Onion Raitha and Kathirikai Pachadi or any preferred vegetarian or non-vegetarian side dishes.

PRAWN BIRIYANI RECIPE - ERAL BIRIYANI

NOTES:

• Well-seasoned Basmati / Jeerakasamba Rice plays a vital role in the texture of Biryani. 
• Soaking the rice helps in getting perfectly cooked rice.
• Use the water ratio to suit the type of rice you are using.
• Usually, 1:11/2 Cups of Rice Water Ration is perfect for Basmati and Jeeraka Samba Rice.
• If you like your Rice to be cooked 'Al dente' follow the instructions in the package.
• For a softer version add some extra water(1/2 Cup preferably).
• Substitute 1 Cup of water for Curd.
• Adjust the amount of Green Chillies to suit your spice level.
• Adjust the amount of spices to your preference.
• Use ample of Ghee while cooking Biriyanis, this plays a major role in the texture and gives an awesome aroma to the dish.
• Adding lemon juice is to avoid rice from getting sticky.
• The same recipe can be prepared with Mutton/Beef/Chicken or convert it into Vegetable Biriyani by adding your preferred Classic Vegetables in the Biriyani. 
• Adjust the cooking time suitable for the meat used.
• Can keep a hot Griddle/Tawa beneath the vessel while cooking the Biryanis in Dhum.
• This is to avoid rice from getting scorched at the bottom of the vessel.

PRAWN GHEE ROAST

HOW TO COOK MANGALORE STYLE PRAWN GHEE ROAST

PRAWN GHEE ROAST

INGREDIENTS:

To Marinate the Prawns:

For the Masala Paste:

For Prawn Ghee Roast :

For Garnishing:

METHOD :

For the Masala Paste:

• Dry Roast the spices mentioned under For the Masala Paste one by one.
• First dry roast the Dry Red chillies on a low flame until it fluffs up, remove and keep it aside.
• Next, dry roast the Coriander Seeds on a low flame until it turns fragrant.
• Add Fenugreek Seeds and Cumin Seeds and dry roast it on a low flame until the spices splutter.
• Dry roast all the ingredients on a very low flame. Care should be taken not to burn the ingredients.
• Switch off the flame and allow the ingredients to cool.
• Heat 1 Tbspns of Oil in a pan, saute Onions on a medium flame until it turns into light brown in colour.
• Add Garlic cloves and saute it along with onions on a low flame for few minutes.
• Switch off the flame and allow it to cool.
• Combine all the ingredients and grind it into a fine paste and keep it aside.

To Marinate the Prawns:

• Clean, wash & de-vein the Prawns.
• Marinate the Prawns with the ingredients mentioned under 'To marinate.'
• Leave it aside for about 8-10 hours/overnight in the refrigerator.

For Prawn Ghee Roast:

• Heat the remaining Oil and 2 Tbspns of Ghee in a pan.
• Shallow fry the marinated Prawns on a low flame until cooked.
• Remove the Prawns and keep it aside.
• In the same Oil & Ghee, saute the ground paste on a low flame until the raw flavour goes and until oil separates from the masala.
• Add Tamarind paste and give a quick stir.
• Pour in the marinade(if any left) along with a dash of salt and cook for another few minutes on a low flame.
• Add shallow fried Prawns to the Masala and fry on a low flame until the masala is well coated to each Prawn.
• Drizzle the remaining Ghee and roast the Prawns on a very low flame for few more minutes or until you get the desired consistency.
• Switch off the flame and garnish the Prawn Ghee Roast with finely chopped Coriander Leaves.
• Serve Prawn Ghee Roast hot along with a Lemon wedge.
• Prawn Ghee Roast goes well with both Roti & Rice.
  
  

NOTES:

• Big Sized Prawns taste best in the recipe.
• Can prepare the same recipe with Chicken. Cook accordingly.
• Dry roasting the spices brings out the essential oil & makes it aromatic and flavorful. 
• I have sauteed an Onion until brown and ground it along with the Spices & garlic.
• Can substitute Onions with Browned Onion Paste or fried Onions.
• Freshly ground Masala Paste gives an authentic taste to this Mangalorean style Prawn Ghee Roast.
• Cooking the Prawns in ample of Ghee gives the authentic taste to the dish.  The name of the dish suggests so. 
• Cooking the recipe with Oil may not bring out the best of its flavours.
• Shallow frying the marinated Prawns will help to bring out the flavours and also makes the Prawns Juicy & succulent.
• Alternatively, if you add the marinated prawns into the sauteed masala, it tends to ooze out water which will totally alter the taste and texture of this Prawn Ghee Roast.

CHEMMEEN VARATTIYATHU / PRAWNS ROASTED WITH SPICES

HOW TO COOK CHEMMEEN VARATTIYATHU /  PRAWNS ROASTED WITH SPICES

INGREDIENTS:

To Marinate:

For Shallow Frying:

For Sautéing:

METHOD :

• Marinate the prawns with the ingredients mentioned under 'To Marinate' and leave it aside for 15-20 minutes.
• Heat Coconut oil in a pan and fry curry leaves in it. Remove and keep it aside
• Shallow fry the marinated Prawns in coconut oil.
• When prawns are done, remove from oil and spread them on a paper towel.
• In the remaining oil, splutter Fenugreek Seeds, Dry Chillies and Curry Leaves.
• Fry Coconut Bites in it for a while.
• Sauté Onions and Green Chillies until onions turn translucent.
• Add Ginger-Garlic paste and fry for a while.
• Add Turmeric powder, Red Chilli powder, Coriander powder, Garam Masala Powder, Fennel Powder and Pepper Powder to the above and fry for a few minutes.
• Now add Tomatoes and sauté until the tomatoes turn soft & cooked.
  
• Leave this mixture on a low flame until oil separates.
• Add in the fried Prawns and mix well.
• Leave this on a low flame, mixing frequently until the Prawns become dry and coated well with the masalas.
• Serve hot with fried curry leaves sprinkled over it.
• Chemmeen Varattiyathu goes well with Steamed Rice or along with Vegetarian or Non Vegetarian Curries.
• This Spicy Prawn Roast goes well with Rice Dishes, Biriyanis & Pulaos.
• Chemmeen Varattiyathu goes well with  Appam, Puttu, Parotta, Chapatis, Parotta etc.,

NOTES:

• Using Coconut Oil gives the authentic taste to the dish. 
• Feel free to use any preferred cooking oil.
  
• Can sauté the ingredients with the remaining Oil used for shallow frying the prawns.
• Can add thinly sliced Coconut pieces in this Chemmeen Varattiyathu Recipe.
• Dry roast the Fennel seeds on a very low flame and powder it.