Andaman is an island city, so seafood is very common here. Prawns are another popular local dish from the Andaman. There are a variety of prawn dishes here like the one with gravy or dry or with rice. These prawn dishes are really very delicious attracting many people here.

Prawn recipes- Although the names 'prawns' and 'shrimp' can be used interchangeably, there is a small difference between the two. Prawns have a gill structure, larger legs and claws while shrimps are smaller on all of those accounts. In some countries, prawns are often known as large shrimps. But usually, the name differs geographically.  For example, in the United Kingdom both prawns and shrimps are known as prawns while in the United States and Australia they're all referred to as shrimp. In India, prawns and shrimp are mostly referred to as 'prawns' and celebrated as the hero ingredient across many regional cuisines, especially in the South of India. Chettinad Eral Kuzhambu or Chettinad prawn curry, Kerala prawn fry, prawn vindaloo, which is infused with vinegar, Bengali prawn malai curry, prawn balchao and the all-time-favourtie, prawn tikka masala.

Fresh water prawns need to be peeled and deveined before they can be fried or dunked straight into curries. The big, king-sized prawns also need to be peeled but are best cooked whole. To peel the prawns, pinch slightly behind the head and twist the body. Raise the shells and legs from the body, keep the tail if you'd like. Pull out the long black thread with the knife.