Ingredients

• Cleaned and deveined prawns : 2 cups
• Mustard seeds : 1/2 tsp
• Ginger crushed : 1 tsp
• Garlic crushed : 1 tsp
• Shallots (sliced vertically) : 1/2 cup
• Onion sliced : 1 large sized
• Green chilies (sliced lengthwise) : 3nos
• Curry leaves : 1 sprig
• Tomatoes : 2 medium sized sliced
• Fenugreek powder : 1 pinch
• Turmeric powder : 1/2 tsp
• Red chilly powder : 1 tsp
• Black Pepper powder : 1/2 tsp
• Coriander powder-1 tsp
• Garam masala : 1/2 tsp
• Oil : 3 tsp
• Salt: as needed

Directions

1. In a pan or a clay pot heat 1 cup water along with prawns, turmeric powder, black pepper powder and fenugreek powder. Cover the lid and allow it to boil for approximately 20 minutes (till it cooked).
2. Mean while, heat a frying pan and pour oil. Add the mustard seeds and when they starts crackling add the shallots, onion, sliced green chillies and curry leaves. Saute it very well till the onion becomes brownish.
3. Add the tomatoes, ginger, garlic, red chilly powder and coriander powder to the pan and saute it.
4. When the prawns are cooked, add the #3 to to the clay pot along with garam masala and salt. Mix it and cook for 10-15 minutes.
5. When the water dries up, add 1 tea spoon oil to the pot and saute well.
6. Serve it along with steamed white rice.

Ingredients

• Prawns (Chemmeen): ½ kg
• Onion (cut long): 200 gm
• Green chillies (cut long): 6 nos
• Coconut (shredded finely):1 no
• Fenugreek seeds (Uluva):1/2 tsp
• Coriander powder: 2tsp
• Red chilly: 6 nos
• Turmeric powder:1/4 tsp
• Coconut oil:2 tbsp
• Mustard seeds:1/2 tsp
• Curry leaves:2 stems
• Sambar tamarind (puli): As reqd
• Small onions (kunjulli)(cut in to small pieces):8 nos

Directions:

1. Heat 1 tbsp of oil in a pan.
2. Add fenugreek seed and when it becomes red, add red chillies, coriander powder and coconut.
3. Fry they become brown in color. Cool for a while.
4. Grind without water till oil separates.
5. Add ¼ glass of water and mix to grind well.
6. Clean the prawns and add to green chili, onion, turmeric powder salt and boil nicely.
7. Add tamarind juice.
8. When it starts boliling , add the ground paste to the prawns and boil again.
9. Add curry leaves.
10. Heat coconut oil in another pan .
11. Add mustard seeds,fenugreek,and onions and fry for a min and add to the prawn curry
12. Close the pan so as not to lose the flavor.

Ingredients:

• Fish : 12 fillets(You can use fish such as tilapia ,king fish, pomphret, pearl spot etc. Make a few slits on their flesh.)
• Coconut oil: 2 tbs. (30ml)
• Mustard seed: 1 tsp (5mg)
• Garlic pods (finely chopped): 8 nos
• Ginger: 2.5 cm
• Green chillies: 6 nos (split lengthwise)
• Onions:2nos(150 gm)
• Salt: As reqd.
• Curry leaves: 24 nos
• Tomatos:3nos(225gm)
• Turmeric powder: 1/2tsp.(2g)
• Coconut milk (3rd extract)-1/2 cup
• Coconut milk (2nd extract):3/4 cup
• Coconut milk (1st extract):3/4 cup
• Lemon juice: tbsp. (15ml)

Directions:

1. Heat oil in a pan
2. Add mustard seed. Stir over medium heat until they begin to splutter.
3. Add garlic and ginger and stir for a minute.
4. Add green chilies and stir lightly.
5. Add the onions and sauté until translucent and glossy.
6. Add turmeric powder and stir well.
7. Add fish and third extract coconut milk. Bring it to boil.
8. Lower the heat and simmer, turning carefully once, for three minutes.
9. Add salt and stir well.
10. Add curry leaves, tomatoes and the second extract coconut milk.
11. Cover and simmer for three minutes.
12. Remove the pan from heat and gently (make sure that the fillets do not break) stir-in the first extract of coconut milk.
13. Return the pan to heat and bring to a boil over low heat.
14. Sprinkle lemon juice and stir carefully.
15. Remove from heat and adjust the seasoning.
16. Transfer the curry to a serving bowl and serve with steamed rice or chappathi.

Ingredients (Serves 4 – 5)

• Prawns : 400 – 500 gm /Around 30 – 35
• Turmeric powder:1/4 tsp
• Chilly powder:1/2 tsp
• Salt:  To taste
• Onion : 1/2 medium, finely chopped (Use pearl onions instead for an extra taste)
• Ginger-garlic paste: 2 – 3 tsp
• Green chilies : 2, slit
• Curry leaves:1 sprig
• Tomato : 1 large, finely chopped
• Turmeric powder :1/2 tsp
• Chilly powder: 2 tsp (Use Kashmiri chilly powder to make it less spicy)
• Coriander powder:1 tbsp
• Pepper powder:1/4 tsp
• Kudam puli / gamboge :1 – 2 small or to taste(Soak them in enough water and tear into small pieces)
• Mustard seeds: 1/2 tsp
• Dry red chilies : 2
• Coconut oil:1.5 tbsp + 1 tsp
• Salt : To taste

Directions:

1. Wash and clean the prawns. Marinate the prawns with other ingredients numbered 1 for at least 15 – 20 minutes.
2.  Heat 1.5 tbsp oil in a meen chatti / claypot or a heavy-bottomed pan at medium heat. Splutter the mustards and fry dry red chilies. Next add finely chopped onion, ginger-garlic  paste, green chilies and curry leaves. Saute for a few minutes or until onion turns light golden. Bring down the heat. Add the spice powders numbered 4 and saute until their raw smell is gone, about 1 minute or so. Add finely chopped tomatoes, salt and saute until tomato turns mushy and oil separates, about 8 minutes. Next add 3/4 cup hot water, kudam puli pieces and enough salt. Bring to a boil at medium heat and cook for a few minutes. Add the prawns. Cook for 10 – 12 minutes or until done and gravy is thick. Add 1 tsp coconut oil and a few curry leaves. Set aside for 15 minutes. Serve with rice and a thoran/mezhukkupuratti.