Super Light Prawn Spaghetti


This uses no heavy cream or cheese to be a very tasty but at the same time a super light dish.

You need:

  • 200 grams of de-veined prawns.
  • 2 Medium finely diced onions.
  • 10 cloves of finely diced garlic.
  • 3 dried red chilies, broken into smaller pieces.
  • A fistful of any greens you want. If none, then simply add coriander or parsley.
  • Cooked and drained Spaghetti. Have enough for at least two or three portions.
  • ¬†Olive oil.
  • A teaspoon of dried herbs. Use any you like.

Heat olive oil and add the onions, garlic, greens (I used Malabar Spinach) and dry red chilies. Cook on low till the raw smell is gone. Add the prawns and cook on low heat, covered for approximately 7-8 mins. This is enough time for the prawns to be more than 90% cooked. There will be a lot of juices collected in the pan. This is our sauce.

Add the spaghetti. Season with salt, pepper and add the dried herbs. Continue cooking on low heat till the consistency is just right. Remember the spaghetti will also absorb a lot of it.

Garnish with thin slices of a tomato.

Enjoy a guilt free lunch or dinner.

Eggplant with Prawns

You need:

  • One medium onion, chopped.
  • Two medium tomatoes, chopped.
  • Three green chillies, chopped.
  • An inch of Ginger diced.
  • About half of kilo of small egg plants, cut into one cm size pieces.
  • Hundred grams of shelled and deveined prawns.
  • Two teaspoons of coriander powder.
  • Some coriander leaves and stems, finely diced.

Heat any oil and saute the onions, ginger and green chillies till the raw edge is gone. Add tomatoes, salt, turmeric and coriander powder. Mix well. After about a minute or two add the egg plants and mix well. Cook covered on low heat for about fifteen minutes. Occasionally open and stir them to avoid the base from getting burnt. When the egg plants are almost done add the prawns.

Mix well and cook covered on the lowest heat setting for about ten minutes. Garnish with fresh Coriander.

Serve with rice or rotis.

Prawns and Vegetables


This is a family favorite. Goes very well with both rotis and rice.

You Need:

  • 200 gms of shelled and de-veined prawns.
  • 2 Onions finely chopped.
  • 3 Tomatoes roughly cut up.
  • 3 Medium potatoes cut into 2 cm pieces
  • 1 Large brinjal cut up or 7 to 8 small brinjals slit in the middle.
  • 2 Medium carrots, this is optional.
  • 1 whole green chilly
  • 1 teaspoon of turmeric.
  • 2 to 3 teaspoons of coriander powder
  • Finely chopped coriander leaves.

Heat oil and saute the onions with the green chilly, till translucent. Add turmeric and tomatoes. Season with salt. Cook on medium heat till the tomatoes have completely softened. Mix in the coriander powder.

Add the prawns and cook them for 2-3 minutes. They will start turning white in no time. Add the carrots, potatoes, brinjal and coriander leaves. Mix really well. Everything must get coated with the masala. Sprinkle a little water.

Pressure cook for exactly one whistle. As soon as the whistle starts, reduce heat to low. Switch off the stove after 5 mins.

Open only after the pressure has fully dissipated.

Enjoy a yummy side dish, which carries the flavors of its core ingredients.

Paprika Prawns

You need:

  • Prawns, with or without shells.
  • A tablespoon of Cumin: toasted and smashed.
  • A couple of garlic cloves, chopped fine.
  • A tablespoon of Paprika powder.
  • Olive oil.

Combine all ingredients and let them marinate at room temperature for at least fifteen minutes.

Drizzle olive oil in a pan. The pan must be large enough to accommodate all the prawns without stacking them on top of each other.

They cook really fast. So take care.

Garlic Prawns


You Need:

  • Prawns, cleaned and de-veined.
  • Garlic Paste about one tablespoon.
  • Pepper Powder
  • Salt
  • A one inch piece of cold butter

Mix all ingredients except the butter and then carefully place the prawns in a moderately hot nonstick pan. Do not stack them up. After a min or two place the cold butter in the middle of the pan. Now slowly and carefully shake the pan around. The butter will start melting and also knock the prawns causing them to get free from the pan. When the pan makes a loud sizzling sound, remove from heat and keep rotating the prawns in it. When the sound goes away, return to heat. Keep repeating this for about 5 to 6 times. This much time is enough for the prawns to get cooked.

Its always a good idea to slice up a prawn and check if its done. This one step will make you confident about the prawns being cooked and also save you from overcooking the remaining prawns.


Prawns Pulao

Soak two cups of zeera-samba rice in water.

Marinate prawns in half a cup of yogurt, red chilli powder, turmeric powder and coriander powder.

Prepare the remaining ingredients, three chopped onions, a sliced tomato, chopped coriander and a lemon.

Heat some butter and oil. Add a stick of cinnamon and some cloves. Now fry the onions till they are almost brown. Add and fry Ginger garlic paste till the raw smell is gone. Add tomato and coriander. Season with salt. Use the tomato to deglaze the pan.

Add the prawns and after a three mins add lemon juice. Deglaze again. Meanwhile start heating 3.5 cups of water.

Add the rice and the boiling hot water.

Pressure cook on low heat for approx 9 mins.

Your simple prawn pulao is ready.