Chettinad Prawn Masala (South Indian Style Spicy Prawn Curry)

3

Both prawn and South Indian cuisine are my all time favourite. Sunday I bought some fresh tiger prawn from market and decided to make something different with it apart from making our Bong special Chingri Macher Malaikari. And of course I was planning to make something spicy and semi dry that will go with steamed rice so I finally made up my mind to prepare Chettinad Prawn Masala. I have not used poppy seeds and coconut as I wanted to make a dry preparation. If you wish you may add these.

Ingredients to serve 4

  • Prawn – 300 gms
  • Onion – 2 Large (Finely Chopped)
  • Ginger – ½ tsp (Chopped)
  • Garlic – 4-5 pods (Chopped)
  • Tomato – 1 Large (Chopped)
  • Green Chilli – 2 (Chopped)
  • Kashmiri Red Chilli Powder – ½ tsp
  • Cumin Powder – ½ tsp
  • Turmeric Powder – ½ tsp
  • Oil – 3 Tbsp
  • Curry Leaves – 1-2 Sprig
  • Salt – To Taste
  • Coriander – For garnish

For making dry masala:

  • Jeera or Cumin Seeds – ½ tsp
  • Dhania or Coriander Seeds – ½ tsp
  • Saunf or Fennel Seeds – ¼ tsp
  • Ajwain or Carom Seeds – 1 fat pinch
  • Methi or Fenugreek Seeds – 1 fat pinch
  • Kalimirch or Pepper Corn – 8-9
  • Dry Red Chilli – 1
  • Cinnamon – ½”
  • Cloves – 2
  • Green Cardamom – 2

To marinate to prawns:

  • Lemon Juice – 2 tsp
  • Turmeric Powder – ½ tsp
  • Salt – ½ tsp

 Steps:

  1. Clean and devein prawns. Marinate with lime juice and little salt for 15 minutes. After 15 minutes rinse the prawns and marinate again with turmeric powder and salt for another 15 minutes.
  2. Meanwhile dry roast the whole masalas mentioned under for dry masala. Grind it into powder. Keep aside.
  3. Heat oil in a pan. Add half of curry leaves and chopped onion. Fry till it turns pink.
  4. Next add chopped ginger, garlic and marinated prawns. Sauté for few minutes.
  5. Now add chopped tomato, Kashmiri red chilli powder, turmeric powder, cumin powder and salt. Fry till all tomatoes mashed up and oil start to separate.
  6. Add 2 tsp of grinded masala, sugar and rest of the curry leaves. Give it a final mix.
  7. Garnish with chopped coriander and green chilli. Serve with steamed rice or Ghee Rice.
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