Chettinad Prawns Masala

Chettinad prawns masala is a flavorful, spicy and delicious dish. The flavor of this dish is very particular to the cuisine from Chettinad, which is a region in South India. Perfect with steamed rice, it’s the recipe to make your weekend special. I assure you that this is a dish that you would love preparing again and again.

You can also try out this recipe with other meat. This recipe can be used with any other kind of meat. So just go ahead and enjoy!

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Chettinad Prawns Masala

Prep time            :   20 minutes
Cooking time     :   20 minutes
Total time           :   40 minutes

Servings    : 3 – 4

Category   : Side dish
Cuisine      : South Indian, Kerala

Ingredients:

1 Cup prawns or chemmeen (shelled, de-veined and washed)
1 Cup finely chopped onion
Tamarind pulp – Lemon size
1/4 Teaspoon turmeric powder
1 Tablespoon coriander powder
1 Teaspoon red chili powder
Pinch of asafoetida
Curry Leaves: 1 sprig
1 Tablespoon coconut oil

For the paste:

1 Inch ginger
5-6 Garlic cloves
2-3 Green chilies
2 Cardamoms
2 Cloves
Small Piece Stone flower (Kalpassi)
Small Piece Star Anise
1/4 Teaspoon cumin seeds
1/4 Teaspoon fennel seeds
1 Dried red chilly
1/2 Teaspoon peppercorns

Preparation:

  • In a mixer jar add all the ingredients given to prepare masala paste and then add 1/4 Cup water grind to a smooth paste the masala should be watery.
  • Finely chop onion.

Method:

  • Heat a wok and add oil, add a pinch of asafoetida once the asafoetida splutters add onion, salt and curry leaves. Sauté onions until transparent.
  • Add the masala paste to the onion; do not waste the spices paste if any left in the mixer jar add little water. Sauté the masala and onion on low flame once the moisture evaporates and oil surfaces add chilly powder, coriander powder and turmeric powder. Cook all the ingredients till raw flavor has gone.
  • Add the prawns and mix well to coat the masala and add tamarind pulp.
  • Add 1 -2 tablespoon of water and cook on high flame for 3 to 5 minutes once oil surfaces.
  • Add 1/2 tablespoon ghee for flavor mix and serve hot as side dish.

 

 

 

 

 

 

 

 

 

 

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