Chettinad Prawn Curry Recipe: A Spicy Coastal Delight
Chettinad cuisine, renowned for its bold, aromatic spices and complex flavors, is a treat for any curry lover. This Chettinad Prawn Curry brings together tender prawns, tamarind, and a unique spice blend to create a flavorful and satisfying dish. Ideal for a hearty lunch or dinner, this curry pairs perfectly with steamed rice and a side of crispy vegetables. Whether you’re an experienced cook or a beginner, this recipe will guide you to create a delicious, spicy meal with ease.
Recipe Overview
| Recipe Name | Chettinad Prawn Curry |
|---|---|
| Prep Time | 15 minutes |
| Cook Time | 30 minutes |
| Total Time | 45 minutes |
| Servings | 4 servings |
| Cuisine | Chettinad, South Indian |
| Course | Lunch, Dinner |
| Diet Type | Non-Vegetarian |
Ingredients:
This Chettinad Prawn Curry features a mix of fresh prawns, tomatoes, and a special blend of spices, making it a perfect choice for spice lovers.
| Ingredient | Quantity |
|---|---|
| Prawns (washed and deveined) | 15 pieces |
| Onion (finely chopped) | 2 medium |
| Tomatoes | 3 medium |
| Ginger Garlic Paste | 2 teaspoons |
| Water | 2 cups |
| Whole Black Peppercorns | 5 pieces |
| Dry Red Chillies | 4 pieces |
| Mustard Seeds | 1/4 teaspoon |
| Cinnamon Stick (Dalchini) | 1 inch |
| Curry Leaves | 1 sprig |
| Coriander (Chopped) | A handful |
| Turmeric Powder (Haldi) | 1/2 teaspoon |
| Cumin Powder (Jeera) | 1/2 teaspoon |
| Tamarind Paste | 1/4 teaspoon |
| Tomato Paste | 2 tablespoons |
| Sunflower Oil | 4 teaspoons |
| Salt | To taste |
Nutritional Information (Per Serving)
| Nutrient | Amount |
|---|---|
| Calories | Approx. 230 |
| Protein | 20g |
| Carbohydrates | 8g |
| Fat | 14g |
| Fiber | 2g |
| Sodium | 400mg |
Step-by-Step Instructions:
Creating the perfect Chettinad Prawn Curry requires a balance of flavors and textures, but the process is straightforward. Here’s how you can recreate this spicy coastal curry at home:
Step 1: Prepare the Prawns and Spices
- Clean the prawns: Wash and devein the prawns, discarding the heads. Keep them aside.
- Prepare the red chili paste: In a mixer grinder, add the dry red chilies with a little water. Grind them into a smooth paste. This will add a deep, spicy base to your curry.
- Cook the tomatoes and spices: Heat a saucepan with 2 cups of water. Add the tomatoes, cinnamon stick, tamarind paste, and a pinch of salt. Let it cook for about 10 minutes until the tomatoes soften and blend into the water. Remove from heat and let it cool. Once cooled, strain the mixture to remove any solids, keeping the tomato-infused water aside for the curry.
Step 2: Make the Dry Masala Mix
- Take a small bowl and add turmeric powder, cumin powder, and 3 teaspoons of water. Mix it into a smooth paste. Set aside.
Step 3: Temper the Spices
- Heat 4 teaspoons of sunflower oil in a heavy-bottomed pan. Once the oil is hot, add mustard seeds, whole black peppercorns, and curry leaves. Sauté the spices for a few seconds until fragrant.
- Add the prawns to the pan and sauté them for about 2 minutes. Remove the prawns and set them aside.
Step 4: Cook the Onions and Garlic
- In the same pan, add the finely chopped onions and sauté them until they turn translucent, about 5-6 minutes.
- Add the ginger garlic paste and a pinch of salt to the onions. Cook for another 2 minutes, allowing the flavors to meld.
Step 5: Combine the Tomato Base and Prawns
- Pour the tomato spicy juice (from Step 1) into the pan and bring it to a boil.
- Add the tomato paste and the dry masala mix from Step 2. Stir well and let the curry come together.
- Once it boils, add the cooked prawns back into the pan. Stir gently and cook for another 5-6 minutes, allowing the curry to thicken and the prawns to absorb the flavors. The curry should reach a desired gravy consistency.
Step 6: Final Touches
- Taste and adjust the salt and seasoning if necessary.
- Garnish with fresh chopped coriander leaves for an added burst of flavor and color.
Serving Suggestions:
Chettinad Prawn Curry is best enjoyed with steamed basmati rice, which soaks up the flavorful gravy. To complete the meal, pair it with a fresh Onion Tomato Mixed Bean Sprout Salad, which adds a refreshing contrast to the richness of the curry.
Pro Tips:
- Fresh Prawns: For the best flavor, always use fresh, high-quality prawns. Frozen prawns can also be used, but they may not hold the same texture.
- Adjusting Spice Levels: The dry red chilies used in this recipe can be adjusted based on your spice tolerance. For a milder curry, reduce the number of chilies.
- Consistency of the Gravy: If the curry gets too thick, add a little more water to adjust to your preferred consistency.
- Tamarind: Tamarind gives this curry its characteristic tanginess. If you don’t have tamarind paste, you can substitute it with a little lime juice or lemon juice, although it will alter the flavor slightly.
Enjoy Your Chettinad Prawn Curry!
This Chettinad Prawn Curry is a perfect example of South Indian cooking, where every ingredient plays an important role in creating a layered, spicy, and flavorful dish. With its fragrant spices, tender prawns, and tangy tomato base, it’s sure to be a hit at any meal. The combination of curry leaves, black pepper, and tamarind creates an irresistible fragrance and taste that will make you feel like you’re enjoying a meal on the beautiful coast of Tamil Nadu.
