23 January 2013


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.. 
And when It comes to prawns, I rarely see cleaned or shell less  prawns.. So I don't .buy them often... To tell you the truth,till this date I have never cleaned Prawns,Rk or my MIL does that work..:-d but i wish i Should learn to clean prawns and Lets see when that happens...

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

To Temper:
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.


  1. I have to say, I am very impressed with your pictures. It really helps to have pictures to assist you in visualizing when you are reading recipes.

    Keep up the good work!


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