Goan Prawn Curry

Yum

Ingredients:
Recipe source:NDTV
Prawns                            -        500 g.(shelled and de-veined) 
Turmeric Powder           -        ½ tsp.
Salt to taste
Onion, big, chopped       -         1  
Coconut Milk                 -         2 cups
Green chilies                  -          2  
Oil                                   -          3 Tbsp.
  
For the masala:
Coriander powder          -         1 tsp, heaped
cumin seeds                   -           1 tsp.
Dry red chili                   -           4 to 5      
Black pepper, whole       -           6
Turmeric                         -           ½ tsp.
Ginger                             -          1 inch
Clove                              -          6
Grated Coconut               -          ½ cup.     
Lemon juice                    -           of  ½ lemon

Method:

1. Combine the prawns with salt & turmeric powder and keep aside.
2. Grind all the ingredients listed under "masala" to a fine paste and set aside.
3. Heat oil in a pan and saute the chopped onions until it turns light brown in color.
4. Add the ground masala & saute until the raw smell goes away.(on medium flame)
5. Add the cleaned prawns and fry for a few minutes.(do not overcook)
6. To this add the coconut milk and the desired amount of salt & bring to boil.
7. Once boiled lower the flame & let it simmer for 5 minutes.
8. Remove from flame & garnish with green chilies & serve.

Prawns Malai Curry

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Ingredients:
Prawns                    -  1 kg   
Onions, ground to a paste   -     2 Big No's. 
Garam Masala       -     1tbsp.    
Chilli powder         -     1 tsp.
Coconut milk         -      1 Lt.
Oil                         -       4 tbsp.                      
Salt according to taste

Method:

1. Clean the prawns and set aside. 
2. Heat oil in a pan and sauté the prawns for about 5 mins. and set it aside.
3. In the same pan add the garam masala sauté for a minute or two.Add the onion paste to it and mix well and cook till the raw smell of the onions goes away.
4. Now add the chilli powder and salt to the pan and mix well. Incorporate the prawns into the pan and keep stirring for about 2 mins.
5. Add the coconut milk and let it cook for 10 mins. Switch off flame and serve.

Prawns Theeyal(Prawns Cooked In Fried Coconut Gravy)

Yum

Ingredients:
Prawns   -  500 gm,cleaned & de-veined
Shallots -  250 gm, sliced finely
Tamarind pulp  - lime sized, soaked in water
Asafoetida powder -  a pinch
Fenugreek powder  -  a pinch
Curry leaves  -  a sprig
Dry Red chillies   -  2 no.
Oil                 -  1 tbsp.
Salt to taste

For Grinding:
Grated Coconut  -  1 cup
Dry red Chillies    - 2 no.
Turmeric powder   -  1 tsp.
Red Chilli powder  - 2 tsp.
Coriander powder   - 1½ tsp.
Whole black pepper  - 1 tsp.

Method:

1. Cook the prawns in 1/2 cup of water for 3 mins(until half cooked).
2. Take a pan and roast the grated coconut along with dry chillies and pepper until the coconut turns light brown in colour.
3. Lower the flame and add all the other spice powders(turmeric, chilli &coriander) and saute until the raw smell goes and the coconut becomes dark brown in colour. Take care not to burn the spice powders.( the colour of the roasted coconut determines the colour of the final gravy, so darker the roasted coconut darker the gravy, doesn't mean burnt colour)
4. Once roasted, remove from flame and keep it aside until cool. Grind the cooled mixture to a paste like consistency (use very little water if required)
5. Heat oil in a deep pan or mannchatti and saute the sliced shallots until light brown, add asafoetida and fenugreek powder and saute for a couple of minutes.
6. Add the tamarind extract(only the soaked water), add more water if required(depends on how you like your gravy consistency thick or thin)and allow it to boil for 3 minutes or so.
7. Now add the ground paste and salt and mix well. Add the half cooked prawns, mix, lower the flame and let it simmer until the gravy thickens and the prawns is cooked (do not overcook else the prawns will become rubbery). Remove from flame when done.
8. Prepare the tempering, heat oil in a small pan and saute curry leaves and dry chillies for a minute or two and pour it over the prepared gravy, cover the dish with a lid and serve hot with rice after 15 minutes or so.