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Seafood is an acquired taste. Those who love it know how amazing the taste is and go back to eat seafood again and again. Be it fish or prawns or lobsters, there is something for everyone to relish. Prawns, in particular, are a huge favourite of many people and they can be cooked in several different varieties. India has different methods to cook prawn in different parts of the country and that really comes with many options for all the sea food and prawn enthusiasts.
Let us look at top 6 Indian prawn recipes that you can enjoy.
Chingri Malai Curry (Bengali Style): This is a popular prawn dish from the Bengali cuisine. It is a creamy and mildly spiced curry made with coconut milk, mustard oil, green chilies, and prawns. The gravy is thickened with a paste made from ground cashews, poppy seeds, and grated coconut. The prawns are cooked in this flavorful gravy until they are tender and fully cooked. This Bengali dish is a treat for the tongue and stomach.
Prawn Vindaloo (Goan Style): A spicy and tangy prawn dish from the state of Goa in western India, prawn vindaloo is deliciously fiery. It is made with spices such as cumin, coriander, and red chilies, along with vinegar and tamarind pulp. The spice element in the dish makes it special and different from other varieties.
Prawn Gassi (Mangalorean Style): This is a coastal dish from the Mangalorean cuisine of southern India. It is a spicy and aromatic prawn curry made with coconut, tamarind, and a blend of several spices. Sort of sweet, sour and tangy, prawn gassi is a must try for everyone who has an experimental taste palette and is open to trying different dishes.
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Prawn Theeyal (Kerala Style): From the southern state of Kerala, this prawn dish is very unique. It is made with roasted coconut, tamarind, and a blend of spices, giving it a unique tangy and nutty flavor. The dish is generally eaten with porotta, appams or even plain rice. The flavours of this dish is unlike any other variety that you must have tried.
Prawn Balchao (Goan Style): Another popular prawn dish from the Goan cuisine, it is a fiery and tangy dish made with a blend of spices such as cumin, coriander, and red chilies. It also has vinegar and tomato puree to amp up the taste. The gravy is hot and best complimented with plain steamed rice to truly taste the flavours of the dish.
Kolambi Bhaat (Maharashtrian Style): This is a prawn rice dish from the western state of Maharashtra. It is a flavorful preparation made with prawns, rice, and a blend of spices. This dish is an entire meal in itself and can be eaten for lunch as well as dinner. The prawns go very well with the spicy and flavoured rice, making this an entire experience.
