Tag: prawns export india

Prawn is one of the most popular seafood out there. Prawn cauliflower is a regional delicacy, especially in the hilly regions. It is suited best with bread or white rice and is enjoyed by people all across India.

You can buy Processor & Exporter of Seafood in India. You can get seafood from Best Shrimp Providers and Best Prawn Providers. Enjoy a good meal and explore the fascinating tastes of different regions of India.

What Ingredients Should I Use to Prepare this Dish?

• 1 lb medium shrimp, peeled and deveined
• 2 tsp Garam masala
• Kosher salt and freshly ground black pepper
• 2 Tbsp extra-virgin olive oil
• 1 onion, diced
• 3 clove
• garlic, chopped
• 3 Tbsp tomato paste
• 1 c chopped fresh cilantro, plus more for topping
• 2 small russet potatoes (about 8 oz. each), peeled and diced
• 1 small head cauliflower, cut into florets (about 4 cups)
• 2 c frozen peas, thawed
• 2 pieces Naan or other flatbread, warmed and cut into wedges

Know Thy Procedure:

• Toss the shrimp with 1/2 tsp. Garam masala in a medium bowl.
• Then you can season with salt and pepper.
• Heat 1 tbsp., olive oil in a large pot or Dutch oven over high heat. Now, add the and cook for at least 30 seconds, until it becomes golden brown. Now that your prawns or shrimps are fried, put them aside. Make sure to defrost the prawn beforehand. Otherwise, they will start to turn rubbery.
• Add the remaining 1 tbsp., olive oil to the pot, then add the onion and garlic.
• Stir occasionally till the onion is lightly browned. Stir for 3 minutes.
• Stir in the tomato paste, the remaining 1 1/2 tsp., Garam masala, and the cilantro. Stir to coat, and continue it for 30 seconds.
• Stir in 3 1/4 cups water and the potatoes.
• Cover, bring to a boil and cook for 5 minutes, then uncover and add the cauliflower. Cook over medium-high heat, occasionally stir until the cauliflower is tender.
• Stir in the shrimp and peas; simmer for 3 minutes. Now, season with salt and pepper. Top each serving with more cilantro.

Now your dish is ready. It will go best with some hot rice. So, what are you waiting for? Use your Masterchef skills and prepare this mouth-watering recipe! Woo them on the very first go! Create the best first impression for your loved one! Just ensure to buy the best quality shrimps from the market!

South Indian Shrimp Kebabs with Cilantro Sauce is a mouthwatering, spicy, and addictive dish. To make this spicy and delicious dish following ingredients are required:

1. Scallions
2. Ground coriander
3. Ground cumin
4. Fenugreek
5. Fresh ginger
6. Mint
7. Nutmeg
8. Paprika
9. Greek yogurt
10. Shrimp, try buying it from the best shrimp provider or the shrimp exporters.
11. Ground cloves
12. Serrano chile
13. Cantaloupes

What is required to marinate the shrimps?

First, marinating the shrimp is mandatory. To marinate the shrimp following steps need to be followed:

• ½ cup nonfat plain Greek yogurt
• ¼ cup finely chopped fresh cilantro
• 2 teaspoons freshly grated lemon zest
• 3 tablespoons lemon juice
• 2 serrano chilies or small jalapenos, seeded and minced
• 2 tablespoons Hungarian paprika
• 1 tablespoon minced fresh ginger
• 1 tablespoon minced garlic
• 1 tablespoon minced garlic
• 1 teaspoon ground cumin
• 1 teaspoon salt
• 1 teaspoon freshly ground pepper
• ½ teaspoon ground fenugreek or turmeric
• Pinch of ground cloves
• Pinch of ground nutmeg
• 1 ¾ pound peeled, deveined raw shrimp( 16-20 count)

Preparing cilantro sauce is another significant step to prepare this dish

• 1 ½ – inch piece peeled fresh ginger
• 1 clove garlic
• 1 cup packed fresh cilantro leaves
• 2 scallions, trimmed and cut into 2- inch pieces
• 2 tablespoons chopped fresh mint
• 1 tablespoon lemon juice
• ½ teaspoon ground cumin
• ½ teaspoon ground coriander
• ½ teaspoon salt
• ½ teaspoon sugar
• ¾ cup nonfat plain Greek yogurt
• 8 cups cubed ripe but firm cantaloupe( about 1 small melon; 1 ½ – inch cubes)

Kebabs

• 8 cups cubed ripe but firm cantaloupe (about 1 small melon; 1 ½ – inch cubes)

Instruction of Preparation

Step1

To marinate shrimp: 

Chopped cilantro, lemon zest, 3 tablespoons lemon juice, whisk ½ cup yogurt, chiles, paprika, minced ginger, garlic, cumin, salt, pepper, fenugreek, or turmeric, cloves, and nutmeg in a medium bowl. Stir in shrimp to entirely coat. Cover and refrigerate for 2 hours.

Step 2

Prepare cilantro Sauce:

Process ginger and garlic in a food processor (or blender) until they are finely chopped. Now, add cilantro leaves, scallions, mint, 1 tablespoon lemon juice, cumin, coriander, salt, and sugar. After that, ¾ cup and continue the process until smooth. Cover it up and freeze it up.

Step3

Now Kebab has to be prepared. Preheat a gas grill to medium-high heat or prepare a medium-high – heat fire in a charcoal grill.

Step 4

The shrimp and cantaloupe are threaded alternately onto 12 to 14-inch skewers. After discarding the remaining marinade, grill the kebabs, turning once, until the shrimp are cooked through, 6 to 8 minutes. Remove to a clean large serving dish.

Now, your dish is ready to serve. Serve with lemon wedges and cilantro sauce. To get the best result, buy your shrimps from the best processor & exporter of Seafood in India. 

Biryani is a delicacy that is loved by everyone. Whether you’re from the north or south, Biryani has taken up its space in your cuisine. It can be prepared with either chicken, meat, prawns, fish, or even with vegetables. The type and preparation for Biryani vary from region to region. Here we will make Prawn/Shrimp Biryani with the best quality Prawns and Shrimps that will make your dish even tastier.

Two ingredients are a must in the Prawn Biryani. First, the Basmati rice, as you cannot make Biryani without rice. The next is the prawns, or rather the best quality of them from the market. Prawns are marinated with spices and caramelized onions which adds a lovely flavor to the prawns. Unlike any other Biryani, this particular dish also has layers. People also add saffron milk, as it provides both color and test. If you want to make it for yourself, try this recipe. It’s healthy and can be eaten at both lunch or dinner as it’s light and tasty.

For biryani masala

• 1 tablespoon Ajwain (Carom seeds)
• 1 tablespoon Fennel seeds (Saunf)
• 5 Cardamom (Elaichi) Pods/Seeds
• 5 Clove powder (Laung)
• 4 Cinnamon Stick (Dalchini)

For Biryani

• Oil, as required
• 2 Onions, finely sliced
• 2 Bay leaves (tej patta)
• 1 Cinnamon Stick (Dalchini)
• 4 cloves (Laung)
• 3 Cardamom (Elaichi) Pods/Seeds
• 1 Star anise
• 2 cups Basmati rice
• 1-1/2 cups Prawns, cleaned and deveined
• 1 tablespoon Red Chilli powder
• 1/4 tablespoon Turmeric powder (Haldi)
• 1/2 Lemon
• 1/2 cup Curd (Dahi / Yogurt)
• 1 cup Mint Leaves (Pudina), chopped
• Salt, to taste

Procedure:

• Add 2 teaspoons of biryani masala which you have made.
• The ratio of meat and yogurt should be 1(meat): 3/4(yogurt).
• Be sure to grind the spices well as it adds taste to the Biryani. The correct ratio of spices and proper mixing ensures a tasty dish.
• Add only 1 tsp of Biryani masala, the marinade.
• The marinade is now ready to be used for Biryani.
• Only use the required quantity for your mix. Store the leftover masala for future use.
• If you don’t want to add ghee to the marinade, you may not. But I suggest adding 1 tbsp to 2 tbsp. ghee/clarified butter to the marinade as it makes a lot of difference and enhances the taste of the Biryani.
• If you are using frozen prawns, defrost them properly before marinating.
• Cooking time may differ because different people prepare the marinade in different ways. The cooking pot is also crucial for making any biryani. Be sure to use a heavy-bottomed pan.
• After cooking, garnish and serve. It is best enjoyed hot.

The ingredients used also vary according to the culture and people. Biryanis can be prepared spicy in Hyderabadi style or can be made sweet like Kashmiri ones. If you want to make prawn Biryani, acquire prawn from Processor & Exporter of Seafood in India. You can get prawns from the best Shrimp Exporters or prawn exporters.

The Coconut shrimp curry recipe is absolutely lip-smacking. You can serve with both rice and chapatti. You can surely outsmart any of the dishes that you think can of with this particular shrimp curry. This dish is considered to have Bengali origin, and some may say that this belongs to authentic Keralian cuisine. This seafood is genuinely excellent!

The taste mainly depends on the fresh and juicy prawns and upon the quality of the coconut. One just needs to have the best quality Prawns or Shrimps to win any heart over the dish. Buy prawns from the processor and export of Seafood in India. Your preparation will be even tastier because you will be serving the best quality of Prawns and Shrimps.

What do we need to know before we start making the dish?

• It only takes 25-30 mins to make the dish.
• This is super easy to make. It is served, mostly with lunch or dinner.
• Marinate the Shrimps before with olive oil and a pinch of turmeric powder.

Know the Ingredients to Prepare the Dish.

Shrimps: extra-large, raw, and that should be de-shelled. (500gms)

• 1 Tbsp of olive/mastered oil.
• 1 teaspoon of turmeric powder
• 1 teaspoon of ginger and garlic paste
• 1 cup of finely chopped onion
• ½ teaspoon of mild yellow curry powder
• 1 teaspoon of Garam Masala
• 1 cup of coconut milk
• 2 big spoons of crushed coconut
• Sugar and salt and some pepper according to your taste
• Fresh coriander and chilies to garnish

Know the method behind the whole preparation

Shallow fry the shrimps for a bit and let it cool aside. Now add mastered oil to the pan and let it get hot, and put the finely chopped onion into it. Wait till the onion is golden. After the onion turns golden, add ginger-garlic paste, turmeric powder, and sauté. Wait until the whole paste is cooked, and then add coconut milk. Let the curry take a thick shape and let it boil for at least 10-12 minutes, cover the pan with the lid. After the given time, add the yellow curry powder and the shallow fried shrimps, stir a bit and add coconut paste. Let the curry take its delicious look, and add salt and a pinch of sugar according to your taste. If now, you can even smell the aromatic curry, add the Garam Masala and chilies to have that pungent smell and taste. Take it out on a white plate and garnish with chopped coriander and one teaspoon of mastered oil. You can then actually see the happiness on the plate. Serve hot with rice or chapatti and win all hearts with the magical dish.

This exquisite dish belongs to God’s Own Country, Kerala. This is a delicate recipe for seafood. The presentation of this dish is also eye-catching. It is served just like a parcel made of banana leaf. Once the parcel is unfolded, an appetizing layer of fried prawns with succulent masala comes out. It will whip up your tasty platter.

Some essential facts about the preparation

Time for preparation: 10 minutes

Time required for cooking: 35 minutes

Serves: 3 to 4 people

Total time needed for cooking: 45 Minutes.

Ingredients you need:

Ingredients you require to cook this yummy dish:

For Marinating:

• 6 prawns
• Chilli powder
• Turmeric powder
• Salt as per taste
• Lime juice to elicit the taste even more.
• 2 tsp of coconut oil.

Masala required:

• ¼ tsp of mustard seeds
• ¼ tsp of fenugreek seeds
• 3 tsp coconut oil
• 5-6 curry leaves
• 2 green chilies
• 1 tsp Ginger
• ½ tsp of chopped garlic
• Half of Chopped onion
• Uncut 10 shallots
• 1 tsp of coriander powder
• 1 tsp of red chili powder
• 1/4 tsp of crushed black pepper
• ¼ tsp of turmeric powder
• Half chopped tomato
• ½ cup of fish stock
• ¼ cup of coconut milk.
• Salt as per taste.

Know the process of preparations:

Instruction needs to be followed:

1. Marinate the prawns with chili powder, turmeric, lime juice, and salt. Keep the same for at least 10 minutes.
2. Take a pan and heat 2 tsp of oil and sauté the marinated prawns for 5 minutes on an absolutely low flame. Then, keep them aside.

Now the primary preparation:

1. Heat the pan with some oil. Let mustard and fenugreek seeds crackle in the hot oil.
2. Put in some curry leaves along with other ingredients, followed by fish stock too. Stir-fry the chopped onion and shallots till the brown colors come out.
3. Now add prawns and cover them for 5 minutes. Remove the lid and again cook the same for 5 minutes.
4. Cook until the gravy becomes semi-dry consistency and prawn turns dark brown in color. Give a final touch by adding coconut milk to it and turn off the flame after 30 sec.
5. Add salt as per your taste.
6. Your delicious dish is ready to serve.

This Malabari seafood is genuinely a lip-smacking dish. Prawns are marinated with lime juice and spices. The cuisine becomes more delectable when herbs, masala, and coconut milk are added while cooking. Just look for the best Shrimp and Prawn providers from the processor and exporter of Seafood in India. 

Koliwada Prawn is actually a great starter. The name of this mouth-watering dish is originated from the Sion-Koliwada region of Mumbai. Moreover, this mouth-watering dish is made by a Punjabi immigrant. Koliwada Prawn is basically deep-fried. Its crunchiness comes from a distinguished red color. Well, Kashmiri red chili powder is responsible for this yummy texture of the dish. This seafood dish is absolutely delicious, simple, and easy to cook for parties or any occasion. This appetizer is coated with crispiness with a direct contrast with juiciness inside. The combination of crisp and tenderness of the shrimps allow the foodies to have it again and again. The green chutney and a pinch of chat masalas enhance the taste of this recipe even more.

This Maharashtrian delicacies needs:

Preparation time: 25 Minutes

Cooking time: 20 Minutes

Serves: 4 people

Taste: Spicy

Ingredients require for cooking:

• 12 Deveined and shelled large prawns
• Salt as per taste
• 1 tsp of Kashmiri Red Chilli powder
• 2 tsp of Roasted cumin powder
• 2 tsp of ginger paste
• 2 tsp of Garlic paste
• 2 tsp of Lemon juice
• 3 tsp of Yogurt
• 5-6 tsp of Gram Flour
• Oil for deep fry
• Chaat masalas
• Rings of onions to serve
• Slices of lemon to serve
• Green chutney to serve.

How to cook?

• Take a bowl. Put the prawns into the bowl. Add salt as per taste, ginger and garlic paste, Kashmiri red chili powder, and lime juice. Mix them well.
• Now add 3 tsp of curd. To this, add gram flour. Mix it well at least for 10-15 minutes.
• Take a pan. Put a sufficient amount of oil for deep fry. Heat the pan.
• Once the oil is heated. Then add the marinated prawns onto the hot oil. Allow it to deep fry. Wait until it turns golden brown. Drain the excess oil onto the absorbent paper.
• For tangy flavor, sprinkle some chat masala on the fried Serve the dish with green chutney in a bowl and garnish it with rings of onions and lime slices.

Your Koliwada Prawns dish is ready-to-eat. Serve it hot and enjoy the tempting seafood dish on your own. Grab hold with the best shrimps and prawn providers from the best prawn exports in India. Allow yourselves to make this delicate dish of seafood in the best possible way. 

In for some spicy masala twist for your prawns? Try this Indian-style Tikka Masala recipe for a wholesome dinner. This particular seafood dish is aromatic; a mouth-watering flavoursome dish often gives a treat to your taste buds if you are bored with your everyday bland foods.

Preparation time– 30 mins

Cooking time – 45 mins

Serves – 4 adults

Ingredients required:

Prawns (or shrimps from shrimp exporters) – 20-25 large-sized, deveined, and cleaned. Get them from the best shrimp and prawn providers near you.

Things required for marinating the prawns:

• Lemon – ½ of medium-sized
• Salt – 1 tsp
• Chilli powder – 1 tsp
• Ginger-garlic paste – 1 tsp

Ingredients you need for the gravy:

• Curd – 1/2 cup
• Cream – 1/4 cup
• Onions – 2, finely chopped
• Tomatoes – 3, pureed
• Kashmiri chili powder – 1 tbsp
• Salt – 1 tsp
• Turmeric – 1 tsp
• Cumin seeds – 1 tsp
• Garam masala powder – 1 tbsp
• Ginger-garlic paste – 1 tsp
• Butter – 1 tbsp
• Oil – 2 tbsp
• Tandoori masala – 1 tsp, optional

Now the Preparation process:

• Take a medium-sized bowl. Put into it a ginger-garlic paste, chili powder, lemon juice, salt, and mix properly.
• Add the prawns (or shrimps, as per your preferences) and marinate for 15-20 minutes. Keep it aside for marination.
• Take a wok and heat the butter in it. Add to it the marinated prawns and cook them well for around 4 to 5 minutes. Keep them aside in a bowl once cooked.
• Now add 2 tablespoons of oil in the wok and heat. Add the cumin seeds and let them splutter.
• Add the onions to it and sauté until golden brown.
• Then, add the ginger-garlic paste, chili powder, turmeric powder, and salt to the onions and fry until the mix separates from the oil and the raw flavor turns into an aromatic one.
• Add the tomato puree to it. Mix well and cook under low flame for 3 to 4 minutes.
• Now, comes the last step before adding the prawns (or shrimps) are to add cream, curd, and Garam Masala to the wok and stir for few minutes on low flame. Now add the pre-cooked prawns.
• Add the tandoori masala for the tandoori-some flavor, which otherwise you can skip. Now, add salt as per taste. Stir and switch off the flame.
• Serve hot with roti or rice.

Find a processor & exporter of seafood in India to get the best deals for your seafood. India is a leading country in prawns’ export, so you can be sure to found the best prawns easily at your doorstep.

This particular shrimp fry recipe is all about seafood with the correct flavoring of authentic Indian spices. This requires a minimal preparation process and easy cooking procedures but has everything to make your meal mouth-watering. Shrimps or prawns exporter in India is a thriving trade. Mainly because of the fine quality that’s there in the coastal regions. Do not forget to get your shrimps from the quality shrimp exporters near you to derive the best of this spicy dish. 

Preparation time– 5 mins

Marination time – 30 mins

Cooking time – 15 mins

Serves – 3 adults

Ingredients required:

• Shrimp or prawn – 400gm cleaned and deveined. Go for the best shrimp providers or best prawn providers to get the best of this dish. 
• Green chilies – 2 or more, slit from the middle.
• Dry red chilies – 2, halved.
• Ginger garlic paste – 1 tablespoon
• Turmeric powder – ¼ teaspoon
• Chili powder – 1 teaspoon
• Coriander powder – ½ teaspoon
• Black pepper powder – ½ teaspoon
• Curry leaves – 1 sprig
• Salt – ½ teaspoon, or as per taste
• Lemon juice – 1 teaspoon
• Coconut oil – 1 tablespoon
  
  

Preparation process:

• Wash and pat dry the deveined shrimps (or prawns, as per your choice).
• Take a mixing bowl, add the cleaned shrimp along with turmeric powder, chili powder, coriander powder, and ginger garlic paste, and lemon juice. Season with salt and mix well. 
• Let the mixture sit for 30 minutes to 1 hour for the marination process. 
• Take a pan and heat coconut oil in it. Add dry red chilies, green chilies, and curry leaves to the heated oil. Let them sauté for few seconds. 
• At this point, add your pre-marinated shrimps or prawns. Stir for few minutes to mix them well with the oil and close the lid, cook under this condition for around 8 minutes. 
• Remove the lid, add to its black pepper powder and cook for few more minutes until the moisture let out by the shrimps evaporates. 
• Cook for around 15 minutes and check for the salt. Add more if required. 

Your Indian-style shrimps are done. Switch off the heat and serve hot with rice or rotis, as per your preferences. 

Note that; do not overcook the shrimps or prawns. The best processor and exporter of seafood in India will tell you how overcooking might turn the shrimps into a rubbery form.