Ingredients
Prawns – 1/2 kilo
Onions – 3
Green chillies – 8
Ginger – 1 Inch piece
Garlic – 15 small pods
Somph – 2 Teaspoon
Cinnamon – 1/2 Inch piece 2
Cloves – 6
Ghee – 200 gms
Turmeric powder – 1/2 Teaspoon
Coconut – 1
Pulao rice – 1/2 kilo
Cashewnuts – 50 gms (25)
Pudhina (mint leaves) – 1 Large bunch
Bay leaves – 2
Cardamom – 3
Salt – To taste

Method
Wash and clean prawns well. Mix with the turmeric powder and 1 teaspoon salt and boil for 10 minutes till well cooked remove and keep.
Fry green chilies in 2 teaspoons of ghee. Then grind and keep.
Crush, ginger, garlic, somph, cinnamon and cloves, using a little water and keep aside.
Grate the coconut, extract milk to make up 1 litre of coconut milk keep aside.
Clean pudhina (mint) take the leaves and keep.
Heat a heavy bottom vessel, put the ghee, then the cinnamon leaves and cardamom, then put the cashewnuts, fry till golden brown in colour.
Then add cut onions. Fry the onions for a while add ground green chillies, fry and then add the crushed masala. Fry well, add the coconut milk, salt and turmeric powder. Cover and let it boil.
When the mixture is boiling, add well cleaned pulao rice. Cover and cook till rice is half cooked.
Then add cooked prawns, cook on low fire and keep the vessel covered with a little hot charcoal on top.
Keep stirring slowly from time to time till the pulao is done.

Ingredients

Prawns – 1/2 Kilo
Onions – 2 (Cut into fairely large pieces)
Tomatoes – 2 (Cut into cubes)
Grated coconut – 3 Tablespoon full
Potatoes – 2 Peeled and cut into cubes
Turmeric powder – 1/2 Teaspoon
Chilli powder – 1 Teaspoon
Khus Khus – 4 Teaspoon full
Ginger – 1 Inch piece
Garlic pods – 6 small pods peeled
Somph – 1 Teaspoon
Cinnamon – 2 Small pieces 1/2 inch
Cloves – 4
Green chillies – 5
salt – To taste
Oil – 3 Tablespoon

Method

Wash and clean the prawns well.
Grind coconut and khus khus to a smooth paste using a little water.
Fry the green chillies in 1 teaspoon oil and grind to a paste.
Crush ginger, garlic and saunf to a coarse paste using a little water.
Take two glasses of water, mix the ground coconut mixture. Then add chilli powder, turmeric powder and salt and the ground green chilly paste and mix well.
Heat a vessel with oil. First put cinnamon and cloves. Then the cut onions. After the onions are fried to a golden brown colour add cut tomatoes the crushed ginger garlic and somph and cut potatoes. Mix well.
Now add the cleaned prawns and fry well after 5 minutes. Add the masala mixture in water, cover and cook for 15 minutes. Then open and stir well. Cook for 5 minutes till gravy is thick then remove from fire.

Ingredients

Prawns – 1 Kilo
Chilli Powder – 6 teaspoon
Turmeric powder – 1/2 Teaspoon
Salt – 2 Teaspoon or too taste
Onions – 3
Ginger – 1/2 inch pieces
Garlic – 8 Small pods peeled
Somph – 1 Teaspoon
Cashewnuts – 15
Oil – for frying

Method

Wash and clean the prawns well.
Cut onions into small pieces. Crush ginger, garlic and somph coarsely using a little water.
Mix the cleaned prawns with half the cut onions, chilli powder, salt and turmeric powder.
Heat half a glass of water in a vessel, put in the marinated prawns and cook for 5 to 10 minutes till the prawns are well cooked and all the water is absorbed. Remove from the fire.
Heat a frying pan with the oil. First fry the cashewnuts, then the remaining cut onions. Fry for a few minutes then put in the crushed masala. When the onions are well cooked, add the cooked prawns, mix well and cover till all the water is absorbed and the prawns are well cooked.

Ingredients

Prawns – 1 Kilo
Onions – 5 Big & 20 small
Tomatoes – 5
Ginger – 25 gms (22 inch pieces)
Garlic – 3 Full pods
Curds – 1/4 cup
Cinnamon – 1/4 Inch pieces
Somph – 2 Teaspoon
Chilli Powder – 2 teaspoon
Turmeric powder – 1 Teaspoon
Oil – 4 to 5 tablespoon
salt – To taste
Method

Clean the prawns well.
Cut onions and tomatoes into small pieces. Grind ginger and garlic to smooth paste.
Heat a deep frying pan with oil, add cinnamon and somph.
Add cut onions, fry well. Add cut tomatoes fry well.
Add cleaned prawns, ground ginger garlic past, turmeric powder, chilli powder and fry well till the raw smell of the masala goes.
Add 1 glass of water, Reduce the fire and let it cook, well stir from time to time.
When the prawn is well – cooked and dry and red in colour remove from fire.

Ingredients
Cleaned and shelled prawns – 1/2 Kilo
Big onion – 2
Tomatoes – 2
Chilli powder – 1 Teaspoon
Dhania powder – 2 Teaspoon
Lime – 1/2
Turmeric – 1 Teaspoon
Salt – To taste
Somph – 1/2 Teaspoon
Curry leaves – A few
Coriander leaves – 2 Teaspoon
Oil – 2 Teaspoon

Method
Heat oil in a frying pan
Add cut curry leaves, saunf, then add cut big onions, turmeric powder, when onions are brown, add cut tomatoes.
When tomatoes are cooked, add masala powder and cook well till the oil comes up.
Then add 1/2 glass hot water, when the gravy boils, add cleaned prawns cook well till prawns are well cooked, add coriander leaves and juice of lime and then remove from fire.

Ingredients
Cleaned and shelled prawns – 1/2 kilo
Onions – 2
Coconut water – From 2 Tender coconuts
Onions – 2
Tomato – 2
Oil – 4 Teaspoon
Turmeric powder – 1/2 Teaspoon

Grind to a paste
Ginger – 2 Inch
Garlic – 2 Full pods
Green chillies – 5
Khus khus – 1 Teaspoon
Somph – 1 Teaspoon
Method
Clean the prawns well. Heat oil in a vessel add cut onions, cook well, add cut tomatoes, cook well, then add the ground masala, when the masala is cooked well and oil comes up, add the cleaned prawn, cook for 10 mins. Till all the water comes out, when the water dries add the tender coconut water and cook well, and add salt to taste. Add 1/2 teaspoon turmeric powder, when the gravy is thick, add prawns and when cooked remove from fire.

Ingredients:-
Prawn - 1 kilo
Red dried chilli - 125 No.s
Jeera - 5 Table spoons
Ginger - 2 inch pieces – 5 nos.
Garlic - 10 whole pod
Green chilli - 40
Gingelly oil - 1-1/4 kilo
Vinegar - 5 cups
Salt - 100 gms (add more taste)
Mustard seed - 2 table spoons
Curry leaves - 1 Handful
Turmeric powder - 1 table spoons

Method:-
Heat the oil and keep it in a vessel.
Clean the prawns and mix with turmeric powder and salt and keep aside for 15 minutes.
In frying pan fry the prawn using a little oil (do not deep fry) turn the slices and when it is well cooked and the water is evaporated remove the fish from the fire.
Remove the skin from the sides of the fried fish, remove all the bones and break the fish into small pieces and keep aside.
Clean the green chilli, keep only little bit of the stem, slit 1/2 inch, with a sharp knife on the thick part of the chilli, this is to help the chilli marinate and soak.
Peel the garlic and keep the small flakes whole, if the flakes are too big, cut into two.
Peel the ginger and cut into small pieces.
Grind the red chilli, using vinegar.
Keep aside two table spoon peeled garlic, 2 table spoon ginger to put whole along with green chilli. Soak them in vinegar.
Grind ginger and garlic and jeera using vinegar.
Heat the remaining oil in a thick bottom pan. When the oil is hot, add mustard seeds, add curry leaves then add the ground masala, cook till the masala is well cooked and the raw smell goes, then add green chilli, ginger and garlic soaked in vinegar, cook well and when the oil comes up, add the fish pieces and salt and cook till the fish is well cooked and mixed with the gravy. Then remove from fire and store in bottles or jars.

Ingredients:
1/2 Kilo – Prawns
1/2 Tbsp Chilli Powder
Salt to taste
1/2 Tsp Turmeric Powder
1 Tsp Pepper
4 Green Chillies
2 Eggs
1/2 Tsp Fennel
Oil For frying

Method:
Wash and clean prawns well.
Grind together chillies, fennel, pepper, turmeric powder and chilli powder.
Marinate the prawns with a ground mixture add salt to taste.
Cook marinated prawns with little water, so that the water from the prawns comes out and it gets cooked dry.
Beat the eggs well, add little salt and pepper, dip the cooked prawns and deep fry in hot oil.