Chettinad Prawn Curry Recipe
Chettinad Prawn Curry is a flavorful and spicy dish that showcases the bold flavors of the Chettinad region in Tamil Nadu, India. This curry is a perfect balance of fiery heat and aromatic spices, making it a beloved seafood delicacy among non-vegetarian food lovers. With a base of fresh tomatoes, a blend of traditional spices, and prawns cooked to perfection, this curry pairs beautifully with steamed rice for a satisfying lunch. The addition of red chili paste and black peppercorns elevates its heat, creating a mouth-watering dish that is sure to please your taste buds. Whether you’re looking to rejuvenate your palate or impress your guests, Chettinad Prawn Curry is a must-try!
Ingredients
| Ingredient | Quantity |
|---|---|
| Prawns | 15 pieces |
| Onion, finely chopped | 2 medium |
| Tomato | 3 medium, chopped |
| Ginger Garlic Paste | 2 teaspoons |
| Water | 2 cups |
| Whole Black Peppercorns | 5 pieces |
| Dry Red Chillies | 4 pieces |
| Mustard Seeds (Rai/Kadugu) | 1/4 teaspoon |
| Cinnamon Stick (Dalchini) | 1-inch piece |
| Curry Leaves | 1 sprig |
| Coriander (Dhania) Leaves | A handful, chopped |
| Turmeric Powder (Haldi) | 1/2 teaspoon |
| Cumin Powder (Jeera) | 1/2 teaspoon |
| Tamarind Paste | 1/4 teaspoon |
| Tomato Paste | 2 tablespoons |
| Oil | 4 teaspoons |
| Salt | To taste |
Preparation Time: 15 minutes
Cooking Time: 30 minutes
Total Time: 45 minutes
Serves: 3-4 people
Instructions
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Prepare the Prawns: Start by washing and deveining the prawns. Cut off their heads and set them aside.
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Make Red Chili Paste: In a mixer grinder, add the dry red chillies along with a little water and grind them into a smooth paste. Set this paste aside for later.
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Cook Tomatoes and Spices: In a saucepan, add water, chopped tomatoes, cinnamon stick, tamarind paste, and salt. Bring it to a boil and cook until the tomatoes soften, about 10 minutes. Once cooked, remove from heat and let it cool. Strain the mixture to separate the juice from the solids, reserving the tomato juice for later use.
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Prepare Dry Masala Paste: Take a small bowl and mix 3 teaspoons of water with the turmeric powder, cumin powder, and tamarind paste to form a dry masala paste.
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Fry the Prawns: Heat a heavy-bottomed pan and add 2 teaspoons of oil. Add mustard seeds, whole black peppercorns, and curry leaves. Once the mustard seeds start to splutter, add the prawns and fry them for about 2 minutes. Remove the prawns and set them aside.
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Sauté Onions and Aromatics: In the same pan, add the remaining 2 teaspoons of oil. Add finely chopped onions and sauté until they turn translucent. Then, add the ginger-garlic paste and sauté for another 2 minutes until the raw smell disappears.
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Combine the Ingredients: Pour in the strained tomato juice along with the tomato paste and bring it to a boil. Once boiling, add the dry masala paste and mix well. Let the curry simmer for a few minutes to allow the flavors to meld together.
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Cook the Prawns: Add the prawns back into the curry and stir gently. Let the curry simmer for another 5-7 minutes, or until the prawns are fully cooked and the gravy reaches a desired consistency.
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Final Seasoning: Check the seasoning and salt, adjusting to taste if necessary.
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Garnish and Serve: Garnish the Chettinad Prawn Curry with freshly chopped coriander leaves. Serve hot with steamed rice or your choice of bread, such as naan or paratha.
Tips for the Perfect Chettinad Prawn Curry:
- Adjust the Spice Level: If you prefer a milder curry, reduce the quantity of dry red chillies and black peppercorns.
- Use Fresh Prawns: Fresh prawns will enhance the flavor of the curry. If using frozen prawns, ensure they are properly thawed before cooking.
- Consistency of Gravy: If the gravy is too thick, you can add more water to achieve your desired consistency. On the other hand, if the gravy is too thin, let it simmer for a few extra minutes until it thickens.
Serve With:
- Steamed Rice
- Onion-Tomato Mixed Bean Sprout Salad
Enjoy the rich, spicy, and aromatic flavors of Chettinad Prawn Curry with these side dishes for a well-rounded, delicious meal!
