Shrimp or prawn curry is one of the most popular  south India non-vegetarian dishes. I’ve learnt this recipe from my Mother-in-law. Her shrimp curry has to be the tastiest shrimp I’ve had. It goes very well chapathi, sambar rice and rasam. You can make this in different consistencies depending on your taste.
You could make it as a gravy so it goes well with chapathi or naan or you could make it as a dry dish by leaving it in low heat for a long time. That’s how my husband likes it. have fun cooking this spicy shrimp curry and let me know if you try this recipe.

Preparation Time : 45 minutes
No of servings : 3-4
Spice level : 3 out of 5

Ingredients:

• Shrimp : 500gms (washed and cleaned) (deshelled)
• Onion : 1(large)(finely chopped)
• Tomatoes :2 (finely chopped)
• Ginger & Garlic paste : 1 tbsp
• Red chili powder : 1 tbsp
• Coriander powder : 11/2 tbsp
• Coriander Leaves : 1/4 cup
• Curry Leaves : 7-8

For Seasonings :

• Oil : 2tbsp
• Cloves : 2
• Cinnamon : 1 “
• Bay Leaves : 2

Method Of Preparation:

1. Heat Oil in a pan add cloves, cinnamon and bay leaves . Then add chopped onions fry them till it becomes golden brown.
2. Now add the ginger & garlic paste, fry them for few more minutes till the raw smell goes off.
3. Now add the chopped tomatoes and curry leaves, fry them for 3-4 minutes.
4. Add salt, turmeric powder, red chili powder and coriander powder(you can also substitute sambar powder 2 tbsp instead of red chili and coriander powder). Fry them for 4-5 minutes in slow heat.
5. Finally add the shrimp(deveined), coriander leaves and a cup of water. Cook them in slow heat till the shrimp gets fully cooked.
6. You can adjust the thickness of the gravy by adjusting cooking time.
7. Once it’s done garnish with coriander leaves and remove from heat.
8. Serve it hot with rice or chapathi.

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In  my recent India trip, my sister (sujatha) cooked this biryani for me. Since then I become a big fan of it. The flavors are too good and not overpowering.  Recently I’ve tried this recipe and it came out very well. My sister made this biryani with prawn, but I don’t get prawn here. So I made it with shrimp. I love shrimp and I always wanted to try shrimp biryani.

This recipe is very easy to make and it tastes as good as chicken biryani.

Preparation Time: 45 minutes
Serves: 3-4
Spice level: 3 out of 5

Ingredients:

• Shrimp : 500gms (washed and cleaned) (deshelled)
• Onion : 2 (medium) (Finely chopped)
• Basmati Rice : 2 cups (soaked for 20 minutes)
• Tomato : 2 (finely chopped)
• Fennel seeds : 2tsp
• Cinnamon : 1″
• Cloves: 3
• Bay leaves : 1
• Ginger & Garlic Paste : 1 1/2tbsp
• Green chili : 4-5 (according to your spice level)
• Curry Leaves : 5-6
• Mint Leaves : 1/2 cup
• Yogurt : 1/2 cup
• water : 3 cups
• Coriander leaves : a handful
• Red chili powder : 1 1/2 tbsp
• Coriander powder : 2 tbsp
• Biryani masala : 1/2 tbsp (optional)

Method of Preparation:

1. Soak the Basmati rice for 20 minutes.
2. Grind the mint leaves and coriander leaves into coarse paste and keep them aside.
3. In between that heat oil in a pressure cooker and add fennel seeds, bay leaves, cinnamon and cloves.
4. After 2 minutes add onions(chopped) and fry them for few minutes or till it becomes translucent.
5. Now add Ginger & Garlic paste and fry them again for few minutes.
6. After the raw smell goes off add tomatoes, curry leaves and green chilies .
7. Fry them all together by adding salt for 3-4 minutes.
8. Now add turmeric powder, red chili powder, coriander powder and biryani masala.
9. Fry them all together for few more minutes and add the shrimp(deveined) and 1/2 cup yogurt.
10. Cook in medium heat for 5-6 minutes till the shrimp becomes little soft and add  3 1/2 cups of water.
11. Bring  into boil and add the rice (soaked) and some oil on top of it.
12. Now add the ground mixture (mint and coriander leaves) mix it all together.
13. Pressure cook the biryani for one whistle or in medium heat for 20 minutes.
14. Remove from heat and wait till the pressure goes off.
15. After that remove the lid squeeze some lime juice on top of it.
16. Serve it hot with raitha  and shrimp curry

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Our good friends, Romie & Peter had invited us over for dinner. Romie had made several delicious dishes for us. She is an excellent cook and every time we go over to her place, I am looking forward to a new dish she would have made. And this time was no different.

She had made multiple mouth watering dishes and I really loved perai (Kerala dish) and Curried Shrimp Skewers. I couldn’t resist to take pictures of them and share it with you all. And I am posting the Curried Shrimp Recipe here on behalf of her. I will be posting the Perai (kerala dish) recipe very soon.

The first thing that struck me, probably you too, is the presentation. Doesn’t it look so inviting? Here is an awesome recipe and pictures from Romie’s kitchen.
(...)
Read the rest of Curried Shrimp Skewers (253 words)

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Post tags: non-veggie, shrimp

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Paella is a traditional spanish dish. But it tastes almost like Indian Briyani. The speciality of paella is its used to cook in a special paella pan which is a large, shallow, flat pan.
From Wikipedia,

Paella is a typical Valencian rice dish from Spain. The origin of the name paella is in the Valencian for frying pan. This word in turn derives from Latin patella and is akin to French poêle, Italian padella, Old Spanish padilla and New Mexican Spanish puela. Paella is usually garnished with vegetables and meat or seafood. The three key ingredients are rice , saffron, and olive oil. An important part of the flavor comes from the addition of saffron and the sofrito, or the combination of tomatoes, and garlic (and sometimes peppers).

if you are a vegan one can  substitute vegetables instead of meat . My husband used to talk about this dish and he said its tastes so like Fish biriyani . So, I wanted to try this at home and made this for a party. Everyone loved it and I was a happy camper.
(...)
Read the rest of Seafood Paella (Traditional Spanish Recipe) and an Award (469 words)

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Post tags: Meat & Seafood Entrées, Rice dishes

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Preparation Time: 30 minutes
No of servings: 3-4
Spice Level: 2 out of 5

Ingredients:

• Shrimp : 1 lb (Raw Shrimp – peeled )
• Spaghetti : 1/2 lb (cooked)
• Garlic : 5 to 6 (finely chopped)
• Red pepper flakes : 1tbsp
• onion : 1 (medium) (finely chopped)
• Tomatoes : 3 (finely chopped) (You can use diced canned tomatoes)
• Parsley : 2 tbsp (finely chopped)
• Olive oil : 3 tbsp
• Black pepper : 1tsp
• Salt : required to taste

Method Of Preparation:

1. Heat a tbsp of olive oil in a large pan and add a tbsp of chopped garlic fry them in a low flame.
2. Now add the shrimp (peeled) toss them in the olive oil and garlic fry them for 3 minutes.
3. Sprinkle 1/2 tbsp of red pepper flakes and some salt on top of the shrimp toss so it mixed well.
4. Let it stand on the heat for 5 minutes or until the shrimp becomes cooked, little firm and crispier.
5. Remove it from heat and keep it aside.
6. Heat the same pan with a tbsp of olive oil.
7. Add 2 tsp of garlic just fry them for a minute in high heat.
8. Now add the cooked spaghetti in to it and add some red pepper flakes, salt and few parsley toss them all well.
9. Let it stand in the low heat for 3 minutes. Remove from heat and keep it aside.

You can serve this shrimp spaghetti with onion and tomato salad.

Onion & Tomato Salad:

1. Heat the remaining olive oil in a pan and add the remaining garlic fry them for few seconds.
2. And add the chopped onions in to it fry them till it turns in to light golden brown.
3. Now add the tomatoes in to mix it well with it.
4. Sprinkle some parsley, red pepper flakes, black pepper and salt .
5. Mix it all together and let it stand in the heat for 3 minutes in high flame and remove it from heat.

Serve the shrimp spaghetti with onion & tomato salad and bread .

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Post tags: non-veggie, seafood, spaghetti

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Ingredients

• Shrimp : 15 (number)
• Onion : 3/4 big(chopped finely)
• Tomato : 1 (big) (chopped finely)
• Green chili : 1 (slit into four)
• Cumin seeds : 1/4tsp
• Fennel seeds : 1/4 tsp
• Mustard : 1/4 tsp
• Coriander Powder : 1/4 tsp
• Red chili powder : 1tsp (or according to your spice level)
• Ginger paste : 1/2 tsp
• Garlic paste :1/2 tsp
• Turmeric powder : a pinch
• Vinegar : 1tsp
• Oil : 50ml
• Salt : to taste

Method of Preparation

1. Heat oil add mustard seeds,allow mustard to crack ,add cumin seeds,fennel seeds,fry lightly.
2. Add onion fry until light brown,add ginger paste and garlic paste fry until oil separates.
3. Add turmeric,red chili powder,coriander powder,green chili strip, and tomato , saute for 10 minutes.add salt to taste.
4. Add prawn ,cook till it becomes tender.
5. Add vinegar and stir once.
6. Garnish with cilantro.

Credit : Kathija

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Post tags: non-veggie, seafood

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