Prawn Tikka

Ingredients
----------------
Gray Prawns 500 gm
Natural Yogurt 1/4 Cup
Garam Masala 1 tsp
Garlic Paste 1 tsp
Ginger Paste 1 tsp
Lemon 1 medium size
Turmeric Powder 1 tsp
Salt a pinch or according to taste Red Chilly Powder 1 tsp
dhaniya-zeera powder 1/2 tsp
Butter 1 tbsp

Method
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Wash the prawns. Remove shell and black string from the prawns.
Mix Prawns with turmeric powder, salt and juice of 1 lemon. Keep it aside for 15 minutes.
Mix Yogurt, Garlic Paste, Ginger Paste, Garam Masala, Chilly Powder and dhaniya-zeera powder into a bowl and mixed with prawns. Marinate the prawns for 2/3 hours.
Roast the prawns in Barbecue Grill.

Shrimp(Prawns) curry

Ingredients
-----------------
Prawn - 500 gms
Oil 2 tsp
Cumin powder 1/2 tsp
Ginger Garlic paste 1 tsp
Clove - 3
Cinnamon stick 1
Cardamon 2
Onions 2 medium chopped
Tomatoes 2 medium chopped
Green chilli 2 chopped
Salt to taste
Turmeric 1/4 tbsp
Chilli powder 2 tsp
Coriander powder 1 tsp
Garam masala 1/2 tbsp
Tomato paste 1 tbsp(optional)
Water little
Coconut Milk - 100 ml(optional)
Coriander leaves chopped

Method
-------------
Clean the prawns and let it drain.
Heat a pan with oil, then add cloves, cinnamon, cardamon Fry for 1 min.
Then add finely chopped onions and green chilli. Sauté till they turn pink. then add the ginger garlic paste to the oil stir well. Add salt and turmeric, red chili powder, Coriander powder, cumin powder, garam masala. Simmer for 5 mins. Then add tomatoes and tomato paste and stir add littile water, Fry till they become mushy. Let it boil for 10 mins, Then add the prawns, Fry on high flame till they are well mixed. Water will come out of the prawns, fry till it evaporates. Bring to boil. by when the water will go down to 100 ml. It depends on the thickness you want in the gravy. Then finally add the thick coconut milk and bring to boil.
Garnish with coriander leaves. Serve with pooris.
This can be done without adding the coconut milk too.

Tandoori Shrimp

Ingredients
-----------------
Row Shrimp
1 tbsp Chilli powder
1/4 tbsp Turmeric powder
1 tbsp Ginger garlic paste
1 tbsp tandoori powder
3 tbsp Yogurt
1/4 tbsp Black pepper powder
1 tbsp Lemon juice
Salt
Olive Oil

Method
-----------
In a bowl mix chilli powder, ginger garlic paste, yogurt, salt, tandoori powder, black pepper, lemon juice, olive oil and turmeric powder all together. Then add shrimp to the mixture and marinate for 2 hrs or overnight. Grill the shrimp on grill pan until they done.
Then garnish them with Onion and chat masala.

Shrimp Pakoda

Ingredients
-------------------
Shrimp
Gram flour( besan) 3 tbsp
Corn flour 1 tbsp
Red chilli 2 tbsp
Turmeric powder 1/4 tbsp
Salt

Method
------------
Mix remaining ingredients with the shrimp and water let it marinate for minimum 1 hour.
In a frying pan pour some oil and heat it and deep fry the shrimp.
Shrimp Pakoda is ready.

Shrimp Fry

Ingredients
-----------------
Shrimp
2 tbsp Red chilli powder
1/4 tbsp Turmeric powder
Tamerind Juice or Lemon Juice
Black pepper powder little
Salt to taste
2 tbsp Oil

Method
-------------
Wash the shrimp, keeping the tail on or off.
Mix remaining ingredients with the 1 tbsp Oil & shrimp and let it marinate for minimum 1 hour.
Heat a skillet on high heat and add about 1 tsp of oil. Allow Oil to heat.
Add the shrimp, let them cook for about 2-3 minutes.
Flip the shrimp over. Cook for another 2-3 minutes.
Shrimp should get a little bit brown.
Serve immediately

Shrimp Masala

Ingredients
------------------
Shrimp
Onion 1
Big Tomato 1
Green chilli 3
Ginger garlic paste 1 tbsp
Coriander leaves chopped
Turmeric powder 1/4 tbsp
Red chilli powder 1/2 tbsp
Garam Masala 1/4 tbsp
Black pepper powder little
Soya sauce 1/2 tbsp(optional)
Oil 2 tbsp
Salt to taste

Method
------------
In a hot pan put oil , fry onion until color changes. Add green chilli, ginger garlic paste fry for few mints. then add tomato, red chilli powder, turmeric powder, garam masala, black pepper, soya souce & salt to taste, fry for 5 mints.
Then add shrimp and don't add water then cook the shrimp with lid closed for 15 mints, stir occationally in between.
Finally Garnish with Coriander leaves.