Shrimp (Royyalu/Prawns)

Ingredients
Shrimp - 4 cups cooked
Onion - 1 big, finely chopped
Tomato paste - 2 tsp
Cloves (lavang) - 4, powdered
Cumin seeds - 1/4 tsp
Garlic - 1 tsp, minced
Curry leaves
Turmeric - 1/2 tsp
Red chillie powder - 1 or 2 tsp
Salt - to taste
Garam masala powder - 1 tsp
Coriander leaves - 2 tbsp, finely chopped
Oil and Butter - 1 tbsp each

Method 

1. Heat oil and butter in a wide skillet
2. Add powdered cloves, cumin seeds, garlic and curry leaves. Toast and add chopped onion
3. Saute until onion turns soft, add shrimp
4. Sprinkle turmeric and salt, saute on medium-high heat until all the liquid is evaporated
5. Add tomato paste, red chillie powder and garam masala powder. Mix well, fry for a couple of minutes
6. Stir in chopped coriander leaves, turn the heat off

Nice accompaniment to any rice variety.

Royyala Pulao (Shrimp Pulav)

With the cleaned & cooked shrimp available here, it is a cinch to make this Pulao. All the wonderful spices make this dish very aromatic and flavourful!

Recipe

3 cups Basmati rice (washed lightly & drained) (use the regular cup that comes with electric rice cooker)

6 cups water

1 Lb shrimp (cleaned & cooked - medium size)

2 medium sized onions - thinly sliced, lengthwise

2" ginger piece - finely chopped

1 whole, small garlic bulb - minced

5 dried red chillies, broken into pieces

4 cloves (lavang) - coarse powder

3 cardamom pods (elaichi) - coarse powder

2 small stalks of curry leaves

4-6 bay leaves

1/2 tsp shahjeera powder

2 tsp Pulao masala powder

1/2 tsp turmeric

1 tsp red chillie powder

salt to taste

5 tbsp oil

Heat a saucepan, add thawed shrimp & add 1/4 tsp turmeric, 1/2 tsp salt, 1 tsp red chillie powder. Mix well and let all the liquid evaporate. Turn the stove off, set the shrimp aside.

Put the electric rice cooker on 'Cooking' & add oil. When the oil is hot, add dried red chillies, cloves, cardamom, ginger, garlic, curry leaves, bay leaves & onion slices. Saute until onions turn translucent, then add the shrimp (set aside earlier), add washed rice, mix and add 1/4 tsp turmeric, shahjeera powder, pulao masala powder and salt. Fry the rice for 5 minutes, add water, cover & cook until done. Mix lightly when done & enjoy the delicious pulao!

Tomato curry with Shrimp

Tomato is one of my favourite vegetables (or fruits, should I say?) and I use it in my everyday cooking - be it in rasam, sambar or in curries. A true flavour enhancer, it adds a nice texture and vibrant colour to the dish. Here is a simple recipe for tomato curry, I just add shrimp to jazz it up!

Recipe

5 medium sized tomatoes - diced
2 medium onions, sliced lengthwise & cut into medium size pieces (abt the same size as tomatoes)
2 garlic cloves - chopped
3 green chillies - slit lengthwise
2 cloves(lavang)
1/4 tsp each of mustard & cumin seeds, turmeric powder
4 curry leaves
coriander leaves - finely chopped
salt to taste
1/2 tsp garam masala powder - optional
2 fistfulls of shrimp (I use the frozen cooked shrimp - small, medium : any size will do)
2 tbsp oil

Heat oil in a Pan & when the oil is hot, add mustard seeds. Once the mustard seeds start crackling, add cumin seeds, cloves, curry leaves, onion pieces, garlic. Saute the onions until they turn translucent. Add tomato pieces, turmeric, salt and green chillies, cover and cook until the tomatoes turn soft. Uncover, let 3/4th of the liquid evaporate, add garam masala powder and shrimp, mix well and let them cook further until all the liquid evaporates. Once you add the shrimp it should not take more than 10 minutes.... so that the shrimp remains soft & succulent! Turn the stove off, add coriander leaves. Enjoy this dish with rice or roti/chapathi.