Category Archives: Seafood

Chettinadu Iral Iguru (Chettinad Prawn Iguru)

Chettinad Prawn Iguru


A dish that would force you to lick your fingers
Source. Chef Dhamu

Deveined Prawns – 1/2 kg.
Chopped onion – 250 gm.
Chopped tomato – 250 gm.
Turmeric powder (manjal thool) – 1/2 teaspoon
Coriander powder (daniya thool) – 3 teaspoons
Chilli powder (Milaga thool) – 2 teaspoons
Curry leaves (Karuvepillai) – 2 Sprigs
Saunf (Sombu) – 1 teaspoon
Red chillies (Kanja molaga) – 3 nos.
Coconut – 1/2 no.
Coriander leaves (Kothamalli) – 1/2 bunch
Tamarind – 1 gooseberry size
Ginger garlic paste – 1 teaspoon
Oil – 3 tablespoons
Salt – As desired


1. Heat oil in a pan and add saunf and curry leaves. When saunf sizzles, add the chopped onion and fry till it becomes transparent.

Chettinadu Iral IguruChettinadu Iral Iguru

2. Now, add ginger garlic paste and fry until its raw smell goes off. Then, add the chopped tomato pieces, and fry well until the onion, ginger garlic paste, and tomato blend well.

Chettinadu Iral IguruChettinad Prawn Iguru


Chettinad Prawn Iguru


3. Now, add turmeric powder, chilli powder, coriander powder, and little water. Then, add prawns.

Chettinad Prawn IguruChettinad Prawn Iguru

4. Fry for 2 minutes and add ground coconut paste, seedless red chillies, and salt. Boil for 4 minutes and then add tamarind paste and coriander leaves. Again boil for 2-3 minutes and bring the pan down.

Chettinad Prawn IguruChettinad Prawn Iguru

Now, Chettinadu Prawn Iguru is ready!


Goes well with Dosa, Idly, Rotis, Chappathis and Rice.


Wash, clean and devein the prawns well.

You can also used boiled prawns.

Maximum cooking time for prawns in 7-8 minutes. If you cook more than 9 minutes, prawns would become rubbery.

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Crab Coconut Masala | Nandu Masala | Crab Fry

Crab Coconut Masala



Preparation Time: 15 minutes
Cooking Time: 40 minutes
Recipe Cuisine: Indian
Recipe Category. Side dish
Recipe Reference. Asaiva Samayal
Makes: 4 nos.


Crab – 1 kg. (5 to 6 nos)
Big onion (Chopped) – 3 nos.
Tomatoes (Chopped) – 3 nos.
Ginger garlic paste (inji poondu vizhudhu) – 2 teaspoons
Coconut milk – 2 cups
Chilli powder – 2 teaspoons
Turmeric powder – 1/2 teaspoon
Curry leaves – 1 sprig
Coriander leaves – 1 sprig
Salt – as desired
Oil – 2 tablespoon

Note. The ingredients shown will vary with the original quantity.


1. Heat oil in a pan and add chopped onions. Fry onions until they turn light brown. Add ginger garlic paste and curry leaves. Cook till the raw smell of ginger garlic paste goes off. Add chopped tomatoes and fry well.

2.  Once the tomatoes turn mushy, add chilli powder, turmeric powder, and salt. Fry for three more minutes.

3. Add two cups of water and let it boil well. Then add two cups of coconut milk and boil well.

4.  Add crab one by one. Cook the crab for two to three minutes on one side, and then turn the crab to cook on the other sides. Do the same for the other crabs also.

5. Turn the crabs often and boil well until the masala thickens well. When the crab has absorbed the curry well and becomes dry, switch off the stove. Garnish with coriander leaves.

Now, Crab Coconut Fry is ready!


  • If the crabs are very big then you can cut them into halves or smaller portions and use them.
  • If the crab has cooked then its shell color would change to orange. This is one of the ways to check if the crab is cooked.

Shrimp Tomato Masala

Prawn Tomato Curry

Shrimp Tomato Masala

A mouth-watering dish!
The onions and tomatoes blend well and result in this mouth-watering dish – Shrimp Tomato Masala. My family’s favorite dish…we love to have this masala along with curd rice and chappathi. Oh…not to forget the fresh curry leaves…it simply adds a fresh flavor to this mouth-watering dish.

Chopped big onions – 2 nos.

Shrimp (Prawn/Iral) – 1lb

Chopped tomatoes – 3 nos.

Ginger garlic paste – 1 to 2 teaspoon

Curry leaves – 1 strand

Cumin powder (Seeraga thool) – 1 to 2 teaspoon

Turmeric powder – 1/2 teaspoon

Chili powder – 2 teaspoons

Coriander powder (Kothamalli thool) – 3 to 4 teaspoons

Slitted green chillies – 3 nos.

Garam masala – 1 teaspoon

Chopped coriander leaves – a handful

Salt – as desired

Oil – as desired


1. Clean the shrimp by cutting off its head and tail. Devein it.

2. In a pan, heat oil. Add onions and ginger garlic paste. Saute till the raw smell goes off.

3. Add green chillies, tomatoes, and curry leaves. Cook till the oil seperates.

4. Add turmeric powder, chili powder, coriander powder, cumin powder, garam masala, and salt. Fry for 4 mins.

5.  Add shrimp. Cook till the water evaporates. Shrimp should blend nicely with the masala. Do not cook for more than 10 mins otherwise shrimp will become rubbery.

6. Garnish the shrimp tomato masala using coriander leaves.

Now, Shrimp Tomato Masala is ready!!!

Serve. RICE VARIETIES Rotis,Parathas & Puris and Rice