Chettinad Prawn Curry

This Chettinad style prawn curry is  flavorful, spicy and delicious.  Perfect with steamed rice.  Serves 2 to 3. Doubled the ingredients. Prepared curry a day ahead of serving. Prawns and cilantro added prior to serving.

Preparation notes
  • Doubled the ingredients. Prepared curry a day ahead of serving.
  • It took about 15 minutes to find all the spices needed for the masala followed by about 5 minutes for roasting and another 5 for grinding. Total for masala preparation about 25 to 30 minutes. The product was about 4 tsp, so the correct amount for double portion.
  • The rest of the ingredients to about 15 to 20 minutes.
  • Cooking was about 15 to 20 minutes so, maybe about 60 minutes over all...
  • It was not clear if the tamarind pulp was to be extracted from the pits and retained or the grape sized piece was to be discarded. Probably just the water in which the tamarind soaked is to be retained.
  • Prawns and cilantro added prior to serving.


Ingredients for Chettinad Prawn Curry
  • Prawn - 300 gms
  • Onion - 2 Large or 1.5 Cup chopped
  • Tomato - 1 Large
  • Green Chilli - 2
  • Red Chilli Powder - 1 tsp
  • Coriander Seeds Powder - 1 tsp
  • Turmeric Powder - 1/2 tsp
  • Oil - 3 tbsp
  • Asafetida/Hing - A Pinch
  • Curry Leaves - 1 Sprig
  • Mustard Seeds - 1 tsp
  • Ginger-Garlic Paste - 1/2 tbsp
  • Tamarind - Small Gooseberry Size
  • Salt - To Taste
  • Cilantro - 2 tbsp [Chopped]

To Roast & Grind
  • Cumin Seeds - 1/2 ts
  • Fennel Seeds - 1/2 tsp
  • Aniseed - 1/2 tsp
  • Poppy Seed - 1 tsp [ I didn't use]
  • Fenugreek Seeds - 1/4 tsp
  • Coriander Seeds - 1 tsp
  • Pepper Corn -8-9
  • Dry Red Chilli - 2
  • Cinnamon -1/2" pieces
  • Green Cardamom - 
  • Mace - Small Piece [optional]

To Marinate
  • Turmeric Powder - 1 tsp
  • Salt - 2 tsp

Method
  1. Clean and rinse prawns 6-7 times in water, add 1/2 tsp turmeric powder and 1 tsp salt, mix well and keep aside for 10 minutes.  Rinse again 3-4 times and mix 1/2 tsp turmeric powder and 1 tsp salt, keep aside until required. This step is to remove the smell from the prawn;, if you wish you can just marinate one time.
  2. Soak tamarind in 1/2 cup water for 10-15 minutes and extract pulp.  Finely chop onion, tomato, green chili.
  3. Dry roast all the ingredients under 'to roast & grind' until light brown and fragrant.
  4. Allow to cool roasted spices and grind to powder, keep aside.
  5. In same wok heat oil, add hing, mustard seeds and allow to splutter.  Add curry leaves, onion, green chili, ginger-garlic paste and sauté until onion becomes soft.
  6. Add chili, turmeric, coriander powders and mix well, cook for a minute.
  7. Now add chopped tomato and cook
  8. Add prawn and stir, cook for 3-4 minutes or until prawn becomes soft.
  9. Add tamarind extract, 1/2 cup water, salt and bring it to good boil, simmer for 2 minutes.
  10. Add 2 tsp of ground masala let it boil again and simmer for 5 minutes until gravy becomes thick and oil floats on top. Garnish with cilantro and remove from heat.


Comments after tasting
... to be added ...

Serve warm with steamed rice or any variety rice of your choice.