Discover how to make Shrimp Fry using our easy to make Prawn Fry recipes.Prawn /Shrimp is a sea food, highly nutritious and tasty in nature.Whatever may be the process of cooking it tastes best.

INGREDIENTS:

• Medium prawns-1/2 kg         
• Peppercorns -1 Tblsp
• Table salt -1 tblsp
• Ginger garlic paste-1/4 tsp(optional)
• Coriander powder-1/2 tsp
• Cardamom seeds of 2 pods
• Hot smoked paprika-1/2 tblsp
• Egg whites-1
• Powdered oats or bread crumbs-2 tblsp
• Oil for frying

PREPARATION:

1. Crush the peppercorns, salt, cardamom seeds in a grinder  until you have an aromatic mixture.
2. Turn out onto a large bowl along with other spices.
   Hand-whisk the egg whites until they are foamy.
3. Toss the prawn  in the crushed spice mixture turning them so that they are well coated.
4. Dip the shrimp into the egg white and then in bread crumbs or powdered oats. It is optional.
5. Heat the oil in a large pan and stir-fry the spice-coated prawns for 5–7 minutes or until they are cooked through.
6. Remove to a serving dish and sprinkle with some more crushed peppercorns.

ANY FISH RANGING FROM KING FISH TO POM FRETS CAN BE USED FOR THIS DISH.THE RED FISH CURRY CAN BE AUTHENTICALLY MAKE IN MUD POT WHICH GIVES A DIVINE FLAVOR TO THE DISH.
IT IS A SIMPLY FLAVOR RICH DISH MADE FROM SPICES ESPECIALLY RED KASMIRI CHILLY POWDER WHICH GIVES THE DISH A BRIGHT RED COLOR WITHOUT MAKING IT TOO SPICY.

INGREDIENTS:

• Fish-1/2 KG CLEANED AND CUT 
• Oil-2TBSP
• Mustard seeds-1/2 TSP
• Onion chopped-1
• Shredded ginger-2 tbsp
• Chopped garlic-1 tbsp
• Chilly powder-2 tbsp
• Coriander powder-2 tbsp
• Turmeric powder-1/2 tsp
• Fenugreek powder-2 pinch
• Pulp of tamarind-3 pieces
• Water-1 cup
• Few curry leaves
• Coconut oil-1/2 tsp
• Salt to taste

PREPARATION:

1. Heat oil in a pan and fry mustard,followed by curry leaves,chopped onions,ginger,garlic fry for 2-3 minutes.
2. Put chilly,turmeric and coriander powders and fry for a while.
3. Add the fenugreek powder and the softened pulp of tamarind.
4. Pour water and salt ,bring to a boil and add the fish.
5. Lower the heat and leave it until the gravy thickens,and fish is tender.
6. At last sprinkle the coconut oil,and leave it for a minute. serve with plain rice.

INGREDIENTS:

• Fish – 1 kg (Boneless or Sliced king fish)
• Basmati Rice – 4 cup
• Onion – 3 pcs
• Tomato – 2 pcs
• Cinnamon – 4
• Cardamon – 4
• Cloves – 4
• A punch of coriander leaves
• A few spring of mint leaves
• Salt

Masalas:

• G.Chili – 10 pcs
• Coriander – 2 tbls
• Turmeric – 1/4 tsp
• Sounf – 1 tbs
• Jeera – 1/2 tsp
• Ginger – 11/2 inc
• Garlic – 1 bulb
• Grind all these items to a smooth paste.

For Garnishing

• Fried Onion – 1/2 cup
• Fried Cashew and raisins
• Saffron color
• Kesari Color
• Mixed in 1 tbls lemon juice.

PREPARATION:

1. Soak  fish in little turmeric half spoon chili powder, salt, ginger garlic paste fry slightly in a pan. Keep it aside.
2. Heat Ghee and oil in a vessel add the spices, cinnamon, cardamon, cloves, add onion, fry till brown,
3. Add ginger garlic paste, Salt, Turmeric powder, fry nicely,then add the grind-ed masalas and tomato,
4. Add lemon juice,fry until the gravy thickens.Now add the fish slightly stir on a low flame.Till the fish absorbs the masala.
5. Cook Rice Separately with two cardamon,cinnamon ,cloves and 1 tbs butter.Pour water about an inch more than the level of rice.
6. Cook for 5 minutes and Sim the fire and keep it for 2 min till the rice is half cooked.
7. Take a separate vessel put the fish gravy a layer.Followed by a layer of rice,then sprinkle coriander leaves, color mixed in lemon juice ,brown onions,cashew. Continue the same for 3 or 4 layers and Sim the fire for 15 minutes and keep this dum (tightly closed ) after 15 min spicy fish biryani will be ready for serving along with a salad of your taste.. (don’t stir often in case of bone fish since this will make the fish break).
8. You can follow the same recipe for chicken also .This is very very easy way of cooking delicious biryani and make your family enjoy this weekend with this new type of  Fish Biryani.

I am sending my recipe to APS-RICE EVENT by Anita’s kitchen.

INGREDIENTS:

• Prawns-1 kg                     
• Onions-1sliced
• Tomato puree-1/2 cup
• Sombu (sounf)-2 teaspoon
• Chopped green chili-1tbls
• Coriander powder-2 teaspoon
• Thick coconut milk -2 cups
• Chopped garlic-1 tbls
• Curry leaves

PREPARATION:

Pour oil in a pan add sombu, curry leaves. After it splitters, add onion, sauté until it becomes skin color. Add chopped garlic, green chili, tomato puree, coriander powder. Boil for 2 minutes till oil gets separated followed by prawns and salt.
Cook for 1 minute then add the coconut milk and cook in low flame for 5 more minutes. Lastly add the chopped coriander leaves and close the lid and slow the fire and keep it 1 more minute. The oil gets nicely separated with rich flavors of coconut. Serve it with Nan’s, Rotis or even with Ghee Rice.