When I started cooking after my marriage,I found that cutting veggies was ok.. When compared to cleaning non-veg, I have never entered into the sea food markets in my home town, but in Singapore no other go,in fair price they are good, they clean completely,but i have big doubt and clean them at Least 6-7 times..
Rk is a very big fan of sea food and specially prawn masala is his all time favorite ...I have tasted this prawn masala in Gayatri restaurant,in Singapore... I usually add less tomato to prawn masala but Rk asked me to try this way.. And we found that it was tastier than the usual way of cooking....
Prawns - 1/3 kg
Tomato - 2(big sized)
Onion - 1
Turmeric powder - 1/4 tsp
Sambar Powder - 1 tbs
Coriander - few
Salt - adjust to your taste
Vegetable Oil - 1 tbs
Vadagam - 1/3 tsp
Garlic - 3(big flakes)
Curry leaves - few
Take a kadai,pour in oil add ingredients under "To Temper" and saute the garlic well, when it turns light brown add onion and salt,saute well till the onions become transparent.
Then add tomato saute for 3 mins, don't allow it to mash completely,then add in cleaned prawns and saute till the color changes to light orange.
Add turmeric and sambar powder saute well for 5 mins,then the prawns will start leaving out water.
Then add 1/4 cup of water or less,check for salt and spiciness,cover and cook the prawns not more than 9-10 mins and let the water gets evaporated completely.And finally add coriander.
Deveining the prawns is easy,take a prawn just slit in center and you can see a black thread like, pull that out.
You can replace Sambar powder with 1 tsp chilly powder and 1/2 tsp with coriander powder.
Garlic gives nice flavor to the dish,so don't reduce.If your using small flakes use 4-5.