Scale the shrimps and shred off the flesh portions. Grind them to a paste with some rice or husked grams left moistened for several hours. Add powdered chillies and salt, mix thoroughly, form cakes, and fry in ghee or oil. Kulia or curry can be prepared with these.
Make a paste of the flesh portions of a few big-sized shrimps with the kernel of a half-ripe cocoa-nut. Add some bread crumbs, minced onions, a little powdered turmeric, red chillies, salt and the contents of a fresh egg, and beat thoroughly. Form cakes and fry. These are very tasteful.
Make a paste of only the flesh portions of shrimps and add some flour, a little turmeric, lemon-juice, salt and mustard oil. Beat thoroughly. Make small balls of it and fry in plenty of ghee taking care that they do not get scorched. Drop the fried balls in a syrup of sugar. Serve when they are saturated with syrup. These baras are very soft and tasteful.
Remove the tips of the heads and all the scales of a few big sized lobsters or shrimps and wash. Rub them with powdered turmeric, chillies, pepper, cumin, ginger, mustard, salt and mustard oil in small quantities. Minced onions may be used if desired. Stuff them into a half-ripe cocoa-nut stone broken in two with the kernel inside and the water drained off. Close the two parts with a little flour paste and boil in water for an hour or more. When opened the mass will be found to be a round ball and completely mixed up with the cocoa-nut kernel. It is a delicious food.
Prepare a ball of cocoa-nut and shrimps as above, cut it in small cubes and fry in ghee or oil. Then brown some big pieces of potatoes and minced onions, and then add ground turmeric, coriander, pepper, cumin, ginger, salt and just enough water to cover the potatoes. On boiling add the fried pieces of cocoa-nut and shrimps. Season the curry with ghee boiled with a few cassia leaves and red chillies. Add powdered garam-masalla before taking down.
Prepare a ball of cocoa-nut and shrimps as before, cut it in rectangular pieces and brown them in ghee. Dip the browned pieces into liquid egg-contents beaten with salt, roll on bread crumbs and fry to crispness in ghee.
Brown some big pieces of potatoes and minced onions in ghee or oil, add turmeric, cumin, pepper, chillies, coriander, all powdered, and salt and water. On boiling add the fried pieces called "Mayarani". Season the curry after a time with ghee boiled with a few cassia leaves and red chillies. Add ghee and powdered garam-masalla when the soup is thick and take down.
Shrimps 1/2 seer, salt, mustard and coriander 1/2 tola each, a few red chillies, a little turmeric and mustard oil.
Remove all the scales and the tips of the heads, and wash. Smear them with salt, oil and all the spices powdered, and wrap up a bit loosely with a few pieces of tender banana leaves making water-tight with a little flour-paste, if necessary. Drop it gently in boiling rice and take out when rice are boiled. They are delicious and extremely soft, but difficult to digest.