Seafood of any kind is an absolute favorite of mine that too dishes with prawn/shrimp tops my list. I wished i lived close to sea coast.. 😥 whenever i see a board for seafood market never ever had second thoughts but to stop by to see what they really have to offer. Lately I’ve been going to this Asian store which has been selling so many seafood varieties some fresh, some frozen… has been my fav spot… they have tiny shrimps, dry shrimps, jumbo medium sized shrimp, even Indian style prawns are available.
Made this prawn masala with those succulent prawns, adapted the recipe from “The Chettinad Cookbook” Meyyammai Murugappan & Visalakshi Ramaswamy, just modified a little to suit our taste. This book has everything from simple to complex exotic fare for every occasion covering most of the famous chettinad recipes. Another jewel added to my recipe book collections, try you will luv it too…
PRAWN MASALA RECIPE / SHRIMP CURRY RECIPE / CHETTINAD RECIPES / CHETTINAD SPICY PRAWN MASALA / CHETTINAD ERAAL MASALA RECIPE / SEAFOOD RECIPES / NON -VEGETARIAN RECIPES / PRAWN RECIPES / SHRIMP RECIPES / DRY FRY RECIPES / SEMI THICK GRAVY RECIPES / PRAWN CURRY RECIPE / HOW TO MAKE PRAWN MASALA / SPICY PRAWN MASALA RECIPE / STEPWISE PICTURES PRAWN MASALA RECIPE / CHETTINAD COOKBOOK RECIPES / CHETTINAD CUISINE / SOUTH INDIAN TRADITIONAL NON VEG RECIPES / PRAWNS
| Ingredients | |
| Prawns | 10 |
| Fennel seeds | 1 teaspoon |
| Curry leaves | 10 leaves |
| Onion (peeled & sliced) (preferbaly sambar onions or pearl onions) | 1 cup |
| Tomatoes (chopped) | 1 cup |
| Ginger (crushed) | 1 inch |
| Garlic (crushed) | 6 cloves |
| Turmeric powder | 1/2 teaspoon |
| Red Chili powder (spicy type) | 1 teaspoon |
| Coriander powder | 1/2 teaspoon |
| Water | 1/4 cup |
| Salt | 1 teaspoon (or to taste) |
| Oil | 2 tablespoons |
| Coriander leaves | |
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Heat oil in a kadai / pan. Add aniseeds(fennel seeds) and curry leaves. Let them sizzle a bit. Add the sliced onions and fry till translucent.
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Add crushed ginger and garlic. Let them fry for few minutes. Followed by chopped tomatoes and cook them till slightly mushy.
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Add turmeric powder, red chili powder & coriander powder. Saute them over medium flame until the raw masala cooks. Fry till the oil separates to the sides of the pan.
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Add the cleaned and deveined prawns to the masala. Cook until pink, add water and salt, cover with lid simmer for few minutes.
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Remove lid and cook over mediu high flame to thicken the masala. Switch off and garnish with coriander leaves. Serve with rice as a side. They pair well with sambar & rasam sadam.
Notes
- Do not over cook the prawns/ shrimp as they tend to harden and become rubbery.
- Use spicy red chili powder for this recipe for the heat level.
- I’ve followed the original recipe except adding a 1/2 teaspoon coriander powder to get more thick masala. You may ignore if you want too.
- Do not skip fennel seeds which adds tons of flavor to the dish.
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