Prawn Biryani / Shrimp Biryani

Shrimp Biryani :

Today, I’m sharing with you the delicious Shrimp / Prawn biryani recipe. Sea food lovers will enjoy this dish for sure. This is one of my favorite biryani of all the biryanies. 

We know Prawns are very healthy food with lots of nutritional values. They’re very good for curing eye and heart related problems.

Prawn Biryani ( Also known as Jhinga Biryani ) is usually prepared on special occasions like marriage, get-together parties, etc. This rice dish is extremely easy to prepare. In this recipe, the fresh prawns are cooked with tomato, onion, rice, chillies and spices.

Here goes the recipe to cook this luscious and irresistible biryani at your home..!

Enjoy..!

Ingredients:

·                     Prawns                         - ½ kg

·                     Raw rice                        - 2 cups

·                     Cooking oil                    - 4 tbsp

·                     Turmeric pwd                 - ½ tsp

·                     Red chilly pwd               - 1 ½ tbsp

·                     Onion                            - 2

·                     Ginger garlic paste         - 1 tbsp

·                     Green chilly                   - 2 or 3

·                     Tomato                         - 2

·                     Fresh coriander & Mint leaves     - 1 cup

·                     Yoghurd                        - ½ cup

·                     Salt to taste

Spices:

 

·                     Cinnamon                      - 1

·                     Cloves                           - 2

·                     Cardamom                    - 2

·                     Bay leaf                        - 1

·                     Saunf                            - ½ tsp

·                     Cumin                           - ½ tsp

·                     Marathi moghu               - 1

·     

Method:

1.             Devein and wash the prawns in running water.

2.             Marinate with turmeric pwd, red chilly pwd and salt for 20 mins.

3.             Wash rice and soak in water for 5 to 10 mins.

4.             Drain and keep aside.

5.             Heat oil in a large pan.

6.             Add the spices, onion and salt.

7.             Cook till transculent.

8.             Add the ginger garlic paste and fry for 2 to 3 mins.

9.             Add green chillies and chopped tomato.

10.          Fry till the tomatoes are well cooked.

11.          Add chopped coriander and mint leaves.

12.          Sauté for a minute.

13.          Add yoghurd and combine.

14.          Add red chilly pwd and cook for a few mins.

15.          Now add the marinated prawns and mix well.

16.          Add rice, combine and check for salt and seasonings.

17.          Pressure cook for one whistle and simmer for 7 mins

18.          Once the pressure turns off, open the lid.

19.          Mix the biryani carefully, making sure the rice does not break.

20.          Garnish with few sprigs of coriander leaves.

21.          Tasty prawn biryani ready to enjoy hot with onion raitha…:)

Related Recipes:

•  Hyderabadi Biryani


•  Thalapakattu Biryani


•  Mutton Biryani


•  Nawabi Chicken Biryani

Spicy Fish Fry - Indian Style / Vavval Meen Varuval / Butter Fish Fry

Spicy Fish Fry – Indian Style:

We  Indians have several mouth licking recipes of fish,  out of which this is an authentic south Indian style fry. This is very tasty and the fish will be spiced up with tangy fish masala. I learnt this recipe from my MIL and it is my favorite dish. 

In this recipe. I have used vaval fish ( butter fish /  white pomfret ) . But we can use the same recipe with some other fish also. 

After  marriage, when I go to fish market with my hubby, I will be confused to find out the fresh and tasty fish .  My mom used to give me some tips for selecting good ones…!

Hope this would be useful for you too..! 

1.     The fresh fishes won’t have foul smell. 

2.     The fish skin should be shiny and moist. If the skin is dull, that is a sign for old fish.

3.     The eyes should be clear, bright and glossy. ( better to avoid dark cloudy  or red eyed fish )

4.     The color of the slices of the fish should be white transculent appearance and the edges to be neat and trim.

5.     While pressing the fish, fingertips shouldn’t leave an impression, it should be hard.

6.     The gills should be in bright pink, red or in scarlet color. This implies the fish is freshly caught.

7.     Finally, the fresh fish have a rich aroma when cooked. And the inside flesh would be bright white.

Here comes the truly authentic south Indian style fish fry recipe..

Ingredients:

·         Butter Fish                                  -  ½ kg

·         Onion                                         - 1

·         Tomato                                       - 1

·         Ginger garlic paste                      - ½ tbsp

·         Curry and coriander leaves           - a few

·         Turmeric pwd                              - ½ tsp

·         Red chilly pwd                             - ½ tbsp

·         Pepper pwd                                 - ½ tsp

·         Salt to taste

·         Oil as needed.

Method:

1.     Clean and wash it under water.

2.     Make shallow cut marks about 1 inch apart on both sides of the fish, to make sure the marinade seeps through.

3.      Grind onion, tomato, curry and coriander leaves, ginger garlic to smooth paste.

4.     To this paste add turmeric pwd, salt, red chilly pwd, pepper pwd.

5.     Coat the fish slices with this spicy masala paste and allow to marinate for ½ an hour.

6.     Shallow fry or broil the fish , until the fish is cooked.

7.     Garnish with slices of onion, lemon and serve hot with rice.

8.     Delicious Indian style fish fry ready to taste…:)

Jay

Chettinad Fish Curry / Meen Kuzhambu

Chettinad Fish Curry:

This Fish Curry recipe is from my friend Aparna, whose native is Karaikudi. I tried her version and it came absolutely very well..! Everyone in our family loves this..!

I m happy to share this recipe with you…try it out and let me know..::)

Ingredients:

·                  Fish                                          - ½ kg

·                  Tamarind                                   - a small lemon size

·                  Onion                                        - 1

·                  Tomato                                     - 2

·                  Garlic                                        - 7 pods

·                  Green chilly                               - 2

·                  Red chilly                                  - 1 or 2

·                  Cumin                                       - 1 tsp

·                  Fennel                                      - ½ tsp

·                  Coriander                                  - 2 tsp

·                  Fenugreek                                 - 1 tsp

·                  Pepper                                      - 1 tsp

·                  Toor dal                                     - 1 tbsp

·                  Oil                                            - 4 tbsp

·                  Mustard                                    - ¼ tsp

·                  Vadagam                                  - ½ tsp

·                  Urad dal                                    - ½ tsp

·                  Turmeric pwd                             - ¼ tsp

·                  Red chilly pwd                           - ¾ tsp

·                  Fresh curry and coriander leaves

·                  Salt to taste

Method:

1.           Soak tamarind in water for 10 mins and take thick pulp out of it.

2.           Chop onion, tomato, garlic, green chilly to small pieces.

3.           Dry roast red chilly, cumin, fennel, coriander, fenugreek, pepper, toor dal & curry leaves

4.           Allow to cool and grind it to paste by adding little water.

5.           Heat oil in pan.

6.           Temper with mustard, vadagam, urad dal and curry leaves.

7.           Add onion and fry till transculent.

8.           Add garlic flakes, green chilly.

9.           Sauté for a minute.

10.        Add mashed tomato and fry till raw smell disappears.

11.        Now add turmeric pwd, red chilly pwd, salt, ground paste from step 4.

12.        Allow to cook , until oil separates.

13.        Add tamarind pulp and a cup of water , stir well.

14.        Let it boil covered in medium flame for 5 mins.

15.        Once the curry thickens, add the fish pieces.

16.        Further, cook covered for 5 mins.

17.        Remove from flame.

18.        Serve hot with fresh coriander leaves garnishing.

I hope you will enjoy this spicy Indian curry very much..:)

Jay