Prawn hariyali

For the last few days I was too much held up in something, so I couldn’t go to purchase any sea food. The only place where I get fish (I mean the fish I know), is City Market and it is open only on weekends :(. But last week I bought a pack of frozen shrimps from Price Chopper. My piece of advice would be, if possible always use fresh shrimps, becasue the frozen ones are a bit harder even after cooking and they have some smell :(.

We get fresh shrimps at our native. Most of the time, they will be alive when brought home. The smaller shrimps are more tasty than the big ones. But it takes a hell lot of time and patience to clean those (In small villages like my native, we cannot get cleaned fishes/shrimps. So we have to clean it on our own).

Well…In Bangalore, we always ate ‘chicken hariyali’, it was one of my favourite chicken starter. I tried the same with the prawns this time and it turned out to be great :).

Prawns(big) 15-20
Coriander leaves 1/2 cup
Pudina(mint) leaves 1/4 cup
Ginger 1″ piece
Garlic 2
Garam masala 1/2 tea spn
Cumin powder 1/2 tea spn
Yogurt(thick) 1 tbl spn
Green chillies 2-3
Chaat masala 1/2 tea spn
Turmeric a pinch

PS: The mint leaves which I found here have a very strong taste and smell compared to the pudina leaves we got in India. If that is the case, reduce the amount of mint leaves(you can just add 2-3 leaves instead of 1/4th cup).

Grind coriander leaves, pudina, ginger, garlic to a very smooth paste without adding water. Add turmeric, garam masala, cuming powder, yogurt and salt. Mix well with a spoon. Apply this mixture on prawns and leave it for around half an hour (If the mixture becomes thin, the prawns don’t get the uniform coating and the taste is lost, so be careful not to add water).
Preheat the oven to 400F. Keep the prawns on a greased oven proof dish and bake them for 30-40mins.
If you don’t have an oven, heat a tea spn of oil in a heavy bottomed pan and add the prawns. Cook on a low flame till the prawns are completely done. This version takes less time compared to baking in oven.
Sprinkle chaat masala on prawns and serve.

Serves : 3
Preparation time : 50min

16 thoughts on “Prawn hariyali”

  1. Hey! Your recipe sounds nice..i love prawns so i’ll have to give it a try myself
    Anyways! Im trying to get around to as many Indian bloggers as I can, asking for their help so I’ll stop there- I’m an Australian Indian doing a major work where I need heaps of surveys filled out, which is really hard for me considering I don’t know many Indians living in India. So it would be really awesome if you had the time to visit my online survey and fill it out. Heres the site–

    Thanks heaps!

  2. Thanks Shalini, Ashwini, Eliza and Pushpa.
    LG, I am sorry to say, I am not sure if it is a punjabi dish or not :(. As I said I always liked the chicken hariyali. May be I can find out more and let you know.

  3. Hi
    I love prawns more than any other seafood or meat, and am always looking for new recipes. This is indeed one unique recipe i came across after quite some time. The dish looks very different from the usual orange- red or yellow shrimp curries. Green prawns!!! What a joy!!! I am going to try this out as soon as i buy some. Thanks for posting.

  4. Pingback: Monica Gi Chakhum

  5. am gonna try this today…will surely let u know…as it sounds good….

    thanks for sharing this recipe was so tired of eating the same old recipe i make. thanks once again.

    also had a request if u could help me with some healthy home made baby food as my baby’s 3 months old. I want her to b nice & chubby – im a fresher & am not aware of what should i make? pls help me by emailing me….looking fwd for ure email…thanks alot.

    god bless u…thanks once again.

  6. Ryna, Thanks a lot for the lovely comments.
    I have no idea about the baby’s food (I am not a food expert and do not have kids yet). I will try to find it out from my friends..let me see if I can get something.

  7. Hi! Shilpa,

    I tried your Haryali Recipe using black Pomfret instead of Prawns. The only change I made was, after applying the masala on the fish pieces I wraped each of them in banana leaf & then baked it. It was excellent. The masala you have given above has a lovely taste!

    Thanks for the lovely recipe!

  8. Raji Padmanabhan

    I was wondering if you could grind with lemon juice
    instead of yougurt so that it might cut out the bitterness due to ground ginger and garlic.
    The receipe seems wonderful.
    Thaks for sharing.

  9. Shilpa, four words for you “YOU ARE THE BEST”
    I’m a foody.. I love cooking and while finding new recipes I found your site… It is just amazing!!
    Keep on posting new and new recipes! 🙂 🙂
    Prawn hariyali was just awesome!

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