Ani’s Kids Recipe,South Indian samayal & Tips!
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This is simple prawn/shrimp/eral fry. Kids will love this because this is not going to be spicy. This could be made in very less time.

Shrimp fry

Shrimp fry


1. Shrimp – 20
2. Red chilli powder – 1/2 tsp
3. Salt as needed
4. Red food color – a pinch
5. Lemon juice – 1/2 tsp
6. Corn flour – 1 tsp
7. Rice flour – 1 tsp
8.  oil for frying


1. Clean the shrimp and marinate it will all the ingredients.
2. Let this rest for some time if you have time.
3. Fry the marinated shrimp  in oil. Don’t over fry. In medium flame just fry for 2 -3 mins. Mostly shrimps will be done and ready to serve. Shrimps will become like rubber if you over fry.

Just to share with you….

I have seen prawn/shrimp for the first time in chennai.  After my marriage we were in chennai for 6-7 months.  Once day I saw my house owner aunty cleaning prawns outside.  That is the first time I saw prawn in my life.  That time I don’t like it since it was like a ugly insect.

After that we were shifted to Bangalore.  My Mathi brother was staying close by. He likes non-veg a lot.  They used to cook many sea foods.  From them we just started to learn cooking and eating the shrimp.  I remember it is aslo called as “SEMMEEN” because he used to say as semmeen sometimes.

In India we mostly call it as Prawns (in English), Era or eral ( in tamil). It is little bit costly when compared to other sea foods since it has lot of medicinal value. Here is US its known as Shrimp.

We can make many recipes out of shrimp such as shrimp thokku (prawn thokku), shrimp pulav, shrimp birayani, shrimp bajji, era/ shrimp kolambu etc.  Here we are going to learn about thick shrimp /prawn curry.  You can say shrimp kulambu also.

Shrimp Thokku

shrimp thokku


1.  Shrimp -  1/2 kg
2.  Sombu  -  1/2 tsp
3.  Big Onion (chopped)  -  1
4.  Medium size Tomato (chopped) -2
5.  Ginger-garlic paste  - 1 tsp
6.  Coriander powder  - 1 tsp
7.  Chilly powder  -  1 tsp
8.  Turmeric powder  -  1/2 tsp
9.  Salt and oil as required
10.  Coconut  - 2 tsp
11.  Whole black Pepper  - 1/2 tsp (5-8 nos)
12.  Curry leaves – little
13. Coriander leaves for garnishing.


1.  Heat the oil in kadai.
2.  Add big jeera/sombu and curry leaves.
3.  Add chopped onion, ginger- garlic paste and tomato and fry well for 5 minutes.
4.  Add corriander powder, chilly powder, turmeric powder, salt and mix well.
5.  Add cleaned shrimp and little water and mix well.
6. Cook for 15-20 minutes on low flame.  Shrimp will be cooked soon but still we want everything (tomato, onion etc to be mixed and blended well so slow cook for more time which brings taste to your curry)
7.  Grind coconut, sombu and whole balck pepper into fine paste and add to curry. After 5 mins when it is done garnish with Coriander leaves.


You can avoid 7th step.  Because most people won’t do this step.  I posted my version shrimp curry here.

Just to Share with you….

My friend Sangeetha Johnson gave me the recipe for Fish Pulao which forms the basis for my Shrimp pulao.  Since both shrimp and fish are sea food I tried the same recipe with bit alteration using shrimp instead of Fish which came out really good.  This will not be too hot / chilli so kids will enjoy this a lot.  My  American friends also liked  this since this is mild and very good recipe.


1.  Basmati rice – 2 cups
2.  Shrimp of any kind – 2 cups. (you can use frozen cocktail shrimp packets too )
3.  Turmeric powder – ½ tsp
4.  Salt and oil as needed
5.  Tomatoes – 250 gms.
6.  Coconut milk – 1 cup
7.  Cloves – 4
8.  Cardamoms – 4
9.  Cinnamon – 2 pieces
10.  Pepper corns – ½ tsp
11.  Bay leaves – 2
12.  corriander powder -1 tsp
13.  Chilli powder -1 tsp

1.  Wash rice well, drain and keep aside.
2.  Boil the tomatoes for 2 mins or put in hot water and skinout the tomatoes.   Chop and blend them with the coconut milk.
3.  Measure this liquid and add enough water to make 4 cups.
4.  Soak rice in it  for 10 minutes.
5.  Heat ghee or oil in a pressure cooker.
6.  Add cloves, cinnamon, cardamom, pepper and bay leaves for a min.
7.  Add shrimp and fry.
8.  Add corriander, chilli and turmeric powder.
9.  Add the rice with the soaking liquid.  Add salt to taste.
10.  Pressure cook for 2 whistles.

If you have tomato puree then you can avoid tomato.

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