Methi Prawns

Ingredients:

Prawns -250 gm
Oil -1 tbsp
Onions - 3 (chopped)
Ginger garlic paste - 1 tbsp
Turmeric powder- 1/2 tsp
Chili powder -1 tsp
Kasuri methi ( dry fenugreek leaves)-1 tbsp
Fresh coriander leaves -2 tsp (chopped)
Salt to taste
Water 1/2 cup

Method:

Clear ans wash the prawns properly.
Heat oil in a pan.
Add the onions and fry on medium flame till they turn golden brown.
Add the ginger-garlic paste and fry about 2-3 minutes.
Now add the prawns and cook for another 3 minutes.
Then add chili powder ,turmeric powder, salt and fry for a minute.
Add water, cover and cook for about 5-6 minutes on low flame.
After that, remove the cover and add the methi leaves.
Mix well and cook for another 5 minutes till the prawns are completely cooked.
Once done, switch off the flame, garnish with chopped coriander leaves and serve.

Sweet And Sour Prawn

Recipe of Sweet And Sour Prawn

Ingredients:

25 large prawns (heads & shells on)  prawns are much more fragrant cooked with shells and heads onSalt to marinate the prawns lightlyEnough oil for shallow-frying the prawns5 cloves black garlic, minced4 slices of ginger, sliced thinly3-4 red chilli peppers, sliced thinly 

For the sauce:

1/2 bowl of ketchup2-4 tbsp of sugar (or to taste)1 tbsp soy sauce (or to taste)1/2 tbsp white vinegar (or to taste)

Method:

1.First, shallow fry the prawns after marinating lightly with salt until prawns are lightly cooked and keep aside.

2.Now, prepare the sauce with the ingredients.

3.Next, saute the garlic, ginger and red peppers till fragrant - use medium to low heat. Now, pour in the previously prepared sauce and bring to a boil. Quickly add in the previously fried prawns and stir around well to coat evenly. Serve hot.

Lobster Curry( Puja Special)

Ingredients:

For The Marination:

1 lobster (500 gm)

3 tbsp coconut milk

Pinch of salt

Pinch of sugar

1/2 tsp ginger paste

For The Curry:

11/2 tbsp mustard oil

3 tsp onion paste

1/2 tsp ginger paste

1/2 tsp garlic paste

3/4 tsp green chili paste

3 tsp tomato puree

1-2 cardamom

1-2 cloves

11-12 tbsp coconut milk

1 ladle full of lobster stock

Salt to taste

Method:

De-shell the lobster and put only the shell into a pot of boiling water to make stock, let it simmer for at least an hour. 

Now devein the lobster meat and dice it into bite size pieces. 

Put the diced pieces in a bowl and marinate it with the coconut milk, salt, sugar and ginger. 

Mix well and put it in the fridge for half an hour.

Heat oil in a vessel. 

Add the onion paste, , then add the ginger paste, garlic paste and green chili paste. 

Cook till it becomes brown in colour. 

Add the tomato puree, mix well. Then add the cardamom, cinnamon and cloves. 

Stir well. Reduce the flame and stir in the coconut milk gradually, so that it doesn't curdle. 

Let this simmer for 6-7 minutes then add salt. 

Now add the marinated lobster, stir gently. 

Finally, add the stock and let the lobster cook for about 6-8 minutes it till the gravy becomes thick. 

Serve hot with steamed rice.

Shrimp Ridge Gourd Curry

Ingredients:

Jhinge 3-4 cut into long pieces (after peeling the green skin, you get soft fruit, cut approx 1 inch long piece)
1 tsp of salt

1 tsp of turmeric powder

1 ½ tsp of red pepper powder

2-3 tbs of mustard oil

Shrimp 1/2 kg

3/4 green chili

Cumin seed little bit

Bay leaf 2

Method:

1.Clean the fish, remove the head and tail, and slit the back of shrimp, take out the purple color vein and, de shell it, do the same with other shrimps.
2.Marinate the shrimp with turmeric powder and salt, fry them in hot mustard oil, till they change color to pink.
3.Temper the hot mustard oil with cumin seeds, add bay leaf  , now add Jhinge and fry for 5 mints  and now add salt, turmeric, red pepper powder, green chili and fry for another 2mints, jhinge coats well with the spices, it will take another 3-4 mints .

4.Now add Little bit of, water ( if need) and release the fried shrimp to it.

5.Cover and cook for 5 -7 mints at med .

6. Serve with rice .

Prawn Curry With Jackfruit Seeds

Ingredients:

• Prawns- 500 g
• Jack fruit seeds- 300 g
• Grated coconut- 1 cup
• Chili powder- 2 teaspoon
• Coriander powder- 1 teaspoon
• Turmeric powder- ½ teaspoon
• Oil- 1 table spoon
• Shallots (sliced)- 1 table spoon
•  Tamarind-3-4 pieces
• Salt

Method:

• Peel and clean the prawns and jack fruit seeds, keep aside separately.
• Dry roast the coconut until golden brown add the spice powders and roast it in a low flame for a few minutes (until fragrant).
• Grind the roasted coconut and spice mixture to a fine paste using little water in a spice blender.
• Heat oil and sauté the sliced shallots until golden brown, then ground coconut paste,  tamarind, cleaned jackfruit seeds, salt and I cup of water.
• Simmer gently until the seeds soften, then add the prawn and cook for five minutes.
• Check the seasoning and serve with rice.

Prawn Chop (চিংড়ি মাছের কোফতা)

Chingri macher kofta

Ingredients:

for kofta :

2 big size onions (finely chopped)
salt to taste
500 gms prawns (small)
2 tblsp breadcrumbs
2 tsp mustard oil
4 green chillies (finely chopped)
2 tblsp ghee
2 bay leaves
1/2 cup coconut
1 tblsp coriander leaves chopped
1 egg

Grind To A Paste :

1 large Onion
2 " Turmeric
1 " Ginger

How to make chingri macher kofta :

1. Shell, de-vein and wash the prawns.
2. Then boil them.
3. When cooked, grind to make a smooth paste.
4. Mix in the salt, onions, green chillies and cut coriander leaves.
5. When the mixture is well blended, form into 12 balls, dip in beaten egg and roll in bredcrumbs.
6. Fry in hot mustard oil.
7. Keep aside.
8. Extract milk from the coconut.
9. Grind the big size onion, garam masala, turmeric, ginger to a fine paste for the gravy.
10. Heat up oil in a saucepan.
11. When it smokes, fry the bay leaves and ground masala for 4 to 5 minutes, stirring all the time and adding a little water to keep the spices from scorching.
12. Gradually stir in the coconut milk extract and a little salt.
13. Mix in the koftas and allow the curry to simmer (boil slowly at low temperature) for about 10 minutes, till the gravy becomes rich and thick.
14. Pour out pure ghee on top just before serving.