Prawns Curry Recipe | Prawn Curry Masala | Seafood Prawns Curry Recipe

Prawns Curry Recipe | Prawn Curry Masala | Seafood Prawns Curry Recipe

Prawns Curry Recipe | Prawn Curry Masala | Seafood Prawns Recipe in Easy Steps.
Step 1: Marinating the Prawns
1= lb. Precooked Prawns | No Shell, No Tail and Deveined
½= Tsp Coriander Powder
½= Tsp Black Pepper
½= Tsp Turmeric Powder
½= Tsp Deggi Mirch | Paprika
½= Tsp Salt
½= Tsp Garam Masala
2= Tbsp. Yogurt
Step 2: Tadka
1= Medium Onion
1= Medium Tomato
1= Tsp Garlic Paste
1= Tsp Ginger Paste
2= Green Chilies
1= Black Cardamom
3= Bay Leaves
1= Tsp Cumin Seed
½= Tsp Salt
½= Tsp Deggi Mirch | Paprika
2= Tbsp. Extra Virgin Olive Oil
Garnish with Cilantro and ENJOY!!!
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Easy Steps
*Disclaimer: All information is for educational purposes only and is the personal view of the author.
**Disclaimer: This Recipes to nourish is purely for informational and educational purposes only, not intended as medical advice, diagnosis or prescription. If you have any questions about food, diet, nutrition, natural remedies or holistic health then please do your own research and consult with your health care practitioner.
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When it comes to seafood crabs are the most sought after! Watch this video to learn how to make Malwani Crab Curry.



2 tablespoons Malwani fish masala
5-6 medium crabs, cleaned, unshelled with abdomen and claws
5-6 medium crabs, tiny claws
Salt to taste
¼ teaspoon turmeric powder
2 tablespoons oil
3 tablespoons chopped onion
½ cup fresh scraped coconut
½ cup dried grated coconut
1 tablespoon minced garlic
1 teaspoon red chilli powder
1 teaspoon lemon juice
1 tablespoon chopped fresh coriander leaves


1. Take the crab abdomens and large claws in a bowl. Add salt and turmeric powder, mix and set aside to marinate.
2. Heat 1 tablespoon oil in a non-stick pan. Add 2 tablespoons chopped onion, mix and sauté till golden.
3. Add fresh coconut, mix and sauté for 2-3 minutes. Add dried coconut, stir and sauté till brown. Remove from heat and cool to room temperature.
4. Extract the juice from the small crab claws by grinding in a mixer jar with ½ cup water. Strain into a bowl.
5. Grind together the coconut mixture and garlic with ½ cup water into a fine paste.
6. Heat remaining oil in a non-stick pan. Add remaining onion and sauté till golden.
7. Add prepared paste, mix well and cook for 1 minute. Add chilli powder and Malwani fish masala and mix well. Add little water, stir to mix and simmer for 2-3 minutes.
8. Add the marinated crab abdomens and large claws, mix well and bring to a boil. Reduce heat, cover and cook for 3-4 minutes.
9. Add the strained crab juice, mix well and cook for 2-3 minutes.
10. Add lemon juice and mix well. Add chopped coriander and mix well.
11. Serve hot.

Preparation Time: 40-50 minutes
Cooking Time: 25-30 minutes

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Curry /ˈkʌri/, plural curries, is the generic English term primarily employed in Western culture to denote a wide variety of dishes whose origins are Southern and Southeastern Asian cuisines, as well as New World cuisines influenced by them such as Trinidadian, Mauritian or Fijian. Their common feature is the incorporation of complex combinations of spices and/or herbs, usually including fresh or dried hot chillies. In original traditional cuisines, the precise selection of spices for each dish is a matter of national or regional cultural tradition, religious practice, and, to some extent, family preference. Such dishes are called by specific names that refer to their ingredients, spicing, and cooking methods. http://www.howtocookgreatcurry.comTraditionally, spices are used both whole and ground; cooked or raw; and they may be added at different times during the cooking process to produce different results. Curry powder, prepared mixture of spices, is largely a Western notion, dating to the 18th century. Such mixtures are commonly thought to have first been prepared by Indian merchants for sale to members of the British Colonial government and army returning to Britain. Dishes called “curry” may contain meat, poultry, fish, or shellfish, either alone or in combination with vegetables. They may instead be entirely vegetarian, especially among those for whom there are religious proscriptions against eating meat or seafood.Curries may be either “wet” or “dry.” Wet curries contain significant amounts of sauce or gravy based on yoghurt, coconut milk, legume purée (dal), or stock. Dry curries are cooked with very little liquid which is allowed to evaporate, leaving the other ingredients coated with the spice mixture. The main spices found in most South Asian curry powders are turmeric, coriander, and cumin; a wide range of additional spices may be included depending on the geographic region and the foods being included (white/red meat, fish, lentils, rice and vegetables). Curry was adopted and anglicised from the Tamil word kari (கறி) meaning ‘sauce’, which is usually understood to mean vegetables and/or meat cooked with spices with or without a gravy. According to this theory, http://www.howtocookgreatcurry.comkari was first encountered in the mid-17th century by members of the British East India Company trading with Tamil (Indian) merchants along the Coromandel Coast of southeast India, particularly at Fort St. George (later called Madras and renamed Chennai in 1996). Here, they became familiar with “a spice blend used for making kari dishes … called kari podi or curry powder.”. A further explanation put forward in The Flavours of History claims the origins of the word curry to be from old English first recorded in ‘The Forme of Cury’ (1390). Historically, the word “curry” was first used in British cuisine to denote dishes of meat (often leftover lamb) in a Western-style sauce flavoured with curry powder.The first curry recipe in Britain appeared in The Art of Cookery made Plain and Easy by Hannah Glasse in 1747. The first edition of her book used only black pepper and coriander seeds for seasoning of “currey”. By the fourth edition of the book, other ingredients such as turmeric and http://www.howtocookgreatcurry.comginger were called for. The use of hot spices was not mentioned, which reflected the limited use of chili in India — chili plants had only been introduced into India around the late 15th century and at that time were only popular in southern India.
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Kabab and Curry Recipe / Kabab Masala – How to Make a Delicious Yet Wonderful Curry with Kabab

Kabab and Curry Recipe is a wonderful dish you want to cook and eat today. Its very delicious in taste and easy to cook at home without any expert skill. Try it out today and have a wonderful dinner tonight. Subscribe to My Food Corner Channel for Recipes.

Anyone who can cook a hamburger has the skills required to cook it. It’s one of those dished that seems complicated and exotic, but is dead simple to cook.

Ingredients used to Make Kabab and Curry / Kabab Masala:
1⁄2 kg boneless skinless chicken breast (minced)
2 teaspoons ginger-garlic paste
2 teaspoons green chili paste
1 onion, finely chopped
2 teaspoons garam masala
2 teaspoons lemon juice

For the gravy:

3 onions, sliced
2 teaspoons ginger-garlic paste
whole masala (3 tsps jeera, 6 cardamoms, 3 red dry chillies, 3 sticks cinnamon)
1 1⁄2 teaspoons red chili paste
3 tablespoons coriander leaves
3 tablespoons oil
2 teaspoons garam masala powder
4 teaspoons tomato puree
2 tomatoes (peeled)
2 tablespoons low-fat plain yogurt
2 teaspoons turmeric powder

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how to make Handi Sheekh Kebab

how to make Handi Sheekh Kebab
Handi Kabab (Kabob Curry) … gravy thin like we do in kofta curry but handi kabobs taste best in dry roasted form … Chicken Seekh Roll Recipe.

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this is my one of the best recipe and very quick and easy for those who have very short time for cooking, please try and let me know by your valuable comments








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★★ Mixed Seafood & Fish Curry Recipe Indian Masala

Loved making this super mixed seafood and fish curry, we have used clams, cod, squid & shrimps, prawns in this recipe. Some amazing Indian spices that include, coriander, cilantro, curry leaves, turmeric, fresh chili and kashmiri child powder. Another curry from the how to cook great food stable of video recipes. We are crazy about curries, masala, rice, spices & all things tasty from around the world. It could be from India, Thailand, Pakistan, Jamaica, Bengal, Sri Lanka we don’t mind as long as it is tasty. Indian recipes, Pakistani food, Bengali curry, Jamaican curried, Sri Lankan hot pot we just love them them all. Chicken curry, lamb curry, beef curry, pork curry, veggie curry, fish curry, prawn curry, shrimp curry, vegan curry, mild curry, extra hot curry, i think you get the picture, we love curry. Curry spices, Chilli, coriander, cumin, turmeric, cardamon, mustard seeds, fenugreek, cinnamon, bay leaves, garam masala, in fact any blend of spices we love it. Balti, rogan josh, madras, tikka, tikka masala, popadums, bhuna, biryani, dhansak, dupiaza, kaftan, nega, sambar, vindaloo, tandoor, ghee, chapati, paratha, kulcha, bhatoora, gobi, atta, rice, toor, urad, rajma, thali, jhola, sambar, raita, vegetable curry, fish,curry, dal, aloo, keema, korma, madras, jalfrezi, sag, bhaji, pasanda, brinjal, haldi, curry leaves, channa, nan bread you name it we are crazy about it. Chutney, pickles, curry pastes, curry powder, roti, fish fry, Tamil food, Hindi dishes, goa or goan curry, Karnataka,Kerala,Tamil Nadu, Bengali, Bangladeshi, Maharashtra, Gujarat, Kashmir, Punjab, Khyber Pakhtunkhwa, Sindh, Andhra Pradesh and Telangana
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For recipe:
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Kabab Masala / Kabab Curry ( Cooking With Fouzia )

Kabab Masala / Kabab Curry ( Cooking With Fouzia )




1/2 Kg Beef Mince
1 Teaspoon Garlic
1 Teaspoon Ginger
1 bunch Coriander
2 Green Chilly
2 Medium Onion
2 Teaspoon dry Coriander crushed
1 Teaspoon salt.
2 Table spoon Gram flour
1 Table spoon Corn flour
1 Table spoon mixed Garam Masala
1 Teaspoon Cumin seeds


8 Table spoon Oil
2 Medium size Onion
1 Teaspoon Ginger
1 Teaspoon Garlic
1 Teaspoon salt or according to taste
1 Table spoon Coriander
1 Teaspoon Crushed Red Chilly
1 Teaspoon Cumin Seeds


Green Chilly
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Super tasty Kabob curry that can be eaten with rice or tandoori roti!
Ing needed for the curry:
1 tbsp olive oil
1 cinnamon stick
1/2 cup crushed store bought fried onions
2 to 3 dried red pepper
1 tsp ginger and garlic
parsley flakes (optional)
7.5 oz crushed tomatoes
2 tbsp tomato paste
1/2 tsp cumin/coriander powder
1/2 tsp garam masala
1/2 tsp turmeric
1 tsp red chili powder
salt to taste
fresh chopped coriander optional for garnishing
Ing for the kabobs:
1 1/2 lbs of ground beef
1 tsp ginger and garlic
salt to taste
1/2 tsp cumin and coriander powder
1/2 tsp of garam masala
1 tsp of cayenne (optional)
1 tsp dried parsley
1/2 tsp lemon pepper
Mix all ingredients together and form into bite size balls
In a your pot add the olive oil once a little hot add the cinnamon stick, ginger and garlic, onions, and a little water. add more water so the mixture does not dry off. Once the kabobs are rolled start placing them in the onion mixture and turn the stove down to medium low and cover for about 7 to 10 min. Once the kabobs are cooked push the mixture to the side and add the red peppers, crushed tomatoes, tomato paste, cumin/coriander, garam masala, turmeric, chili powder and salt to taste. Cook this mixture for about 2 min this will insure that the tomato paste has cooked through, add as much water as you would like the consistency you want. Cover and let cook till you can see a little oil on top. Put it in a serving bowl and garnish with fresh coriander.
This can be enjoyed with rotis, parathas or rice….
This video is also available in English
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