See food, eat food!

colourfulA friend of mine is on a ‘see food’ diet. She sees food and eats it.

This friend is tall and definitely not overweight. But she loves to go on silly fad diets and then when they don’t work out, she gets frustrated and goes on her ‘see food’ diet.
So, when she called to say that she’ll be over for dinner, I knew most conversations would ultimately end with her complaining about her imaginary weight gain.  I dragged myself to the kitchen, checked my refrigerator for a quick recipe and found some frozen prawns. Yes! Sea food!
Made a quick prawn cocktail and some broccoli soup to go with it. The recipe can be made in a healthy and an unhealthy way, depending on the dressing. I chose the cheese sauce dressing instead of the vinaigrette. Serves my friend right for fussing over food so much! 😉
Prawn Cocktail
300 gm Prawns (fresh or frozen) de-veined
Lemon Juice from a small lemon
Olive Oil
Half Cup Water
Fresh Spinach Leaves
Bell Peppers, one red & yellow each
Mushrooms halved
Cheese sauce, according to taste
To soften the frozen prawns, I added half a cup of water with salt and brought it to a boil. Once the water dried up, I removed it from heat and drizzled olive oil, pepper and lemon juice over it.
To make the prawn cocktail, I sauteed the vegetables in a teaspoon of olive oil. I did not add salt as the cheese sauce has enough salt. Added the prawns and the cheese sauce and done!

Special Prawn Curry

It was my li’l brother Chin2’s birthday last Saturday 🙂

Cant believe how we have matured from tearing each other’s hair up to becoming the best of friends.  I can’t remember a single conversation we had as kids, may be ‘coz there were hardly any as we spent most of the time irritating the hell out of each other :-p well, one thing that is common then and now is that we share every secret with each other…there were times when he would threaten me with telling dad about  my latest crush if I didn’t do as he wished.  Lol! These days, it is more about who tells our parents first about what’s happening in our lives.

Well, as Chin2 is in Melbourne since 2007 but we are only geographically apart 🙂

Looking back at those days, I think I was somewhat of a Hitler, at least that’s what his friends thought about me…it was only 2 years ago during a dinner at my place with Chin2 and his friends that I realized what fun they were. I missed out on a lot of wonderful moments because I chose to be bossy to the poor kids.

So, this is my way of making up. Am dedicating my special recipe of prawn curry to the most amazing, fun, witty, charming brother in this world and his set of coolest friends 🙂

I made this curry during Chin2’s visit to India in 2010 and he just loved this dish. In fact, other friends of his who visited from Melbourne later kept asking me to make this for them. So, here goes the recipe, specially dedicated to Chin2 on his birthday! Have a super-duper, beautiful year ahead, bro! :-*


Special Prawn Curry

What can i say, it’s as special as my bro…sweet, tangy with that tinge of spice


250 gms prawns, deveined and cleaned

250 ml coconut milk

a small piece of jaggery

Salt to taste


A small ball of tamarind extracted

Mango, if it is available or just two spoons of sugar

Coriander leaves for garnish

To be dry roasted
1 onion

4 kashmiri red chillies

1 tbsp cumin seeds

1 tbsp coriander seeds

1 tbsp fennel seeds

10 black peppercorns

A piece of ginger

1 tbsp turmeric powder

For tempering:

1 tbsp oil

2 dry red chillies


Soak the tamarind in two teaspoons of water and keep aside. Put the roasted mixture in a blender along with the tamarind paste. Blend it into a thick paste consistency.

In a pan, heat a tablespoon of oil and add the ground paste. Cook on a low flame till it turns brown. At this stage, you can add two or three pieces of mango (or sugar), a ball of jaggery and cook for three minutes. Add salt, cover and cook till the gravy thickens.

Add the prawns, salt, coconut milk and simmer for a few minutes. Make sure you do not stir a lot or the prawns may break.

For the tempering, heat two teaspoons of oil and add the ingredients for tempering.  Add this to the prawn curry.

Garnish with coriander leaves and serve hot with steamed rice. Tastes delicious even without the mangoes and the tamarind 🙂