INGREDIENTS

Prawns - 250 gms

Coconut - 1 no
Onion - 100 gms
Tomato puree - 2 tsps
Ginger - 10 gms
Garli - 10 gms
Lemon - 2 nos
Salt - to taste
Oil (Coconut) - 5 tsps
Green Chili - 5 nos
METHOD:
v Make garlic and ginger paste
v Chop onion and green chili, extract
coconut milk
v Marinate the prawns in salt and lemon
juice
v Heat oil and saut onion and green chili till
golden brown in colour
v Add garlic ginger paste and fry, add the
prawns and toss
v Mix the tomato puree and simmer
v Add the coconut milk and mix
v Simmer till the prawns get cooked
v Garnish with fried curry leaves
v Serve with boiled rice or appam.
Kerala Prawn Curry
INGREDIENTS
Prawns - 200 gms
Egg - 2 nos
Lemon - 2 nos
Onion - 100 gms
Tomato - 50 gms
Green Chili - 5 nos
Coriander Leaves - bunch
Salt - To taste
Pepper - 2 tsps
Oil - 100 ml
METHOD:
v Chop onion, tomatoes slit green chilies
v Marinate the prawns in lemon juice with
pepper and salt
v Dip in egg and deep fry
v Heat oil in a pan saut onion, green chili
v Add Tomato and mix well.
v Toss the fried prawns in the mixture
v Finish with coriander leaves
v Serve with rice or as snacks
INGREDIENTS
Shrimp - 1 kg
Fenni - 1 bottle
Garlic - 1 pod
Peppercorns - 12 nos
Dry red chilies - 6 nos
Salt - to taste
METHOD:
v Clean the shrimp thoroughly, wash and tie
in a muslin cloth.
v Allow hanging for about 12 hours till all the
water has drained out.
v Squeeze out any water that may be left.
v Grind the shrimps. Salt, garlic and
peppercorns with palm fenni only.
v Mix dry chilies(whole).
v If any fenni is left, it may be added to the
shrimp paste.
v Fill in the bottle and cap tightly.
v A famous goan prawn preparation using
fenni - cashew liquor from goa.
Athiradi
Cooking
Chennai Yera Goa Prawn Balchao
Dr.Chef Damu
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HOLDER OF GUINNESS RECORD FOR LONGEST COOKING MARATHON.
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