Chettinad Prawn Curry

Method

1. 1

   Clean and marinate prawns: Peel and devein 500g medium prawns. Mix with 1 tsp turmeric, 1 tsp red chilli powder, 1 tbsp ginger-garlic paste and salt. Set aside for 20 minutes.

2. 2

   Dry roast spices: In a dry pan, roast 1 tbsp coriander seeds, 1 tsp peppercorns, half tsp fennel seeds, 2 dried red chillies and a small piece of kalpasi (stone flower if available). Grind to a fine powder.

3. 3

   Make coconut paste: Blend 4 tbsp fresh grated coconut with 3 tbsp water to a smooth paste. Set aside.

4. 4

   Fry onions: Heat 3 tbsp sesame oil in a pan. Add 2 cups finely chopped shallots (small onions). Cook on medium heat for 12 minutes until deep golden.

5. 5

   Add tomatoes and ginger-garlic: Add 2 chopped tomatoes and 1 tbsp ginger-garlic paste. Cook for 8 minutes until tomatoes are completely soft.

6. 6

   Add ground Chettinad masala: Add the freshly ground spice powder and half tsp turmeric. Cook for 3 minutes, stirring constantly.

7. 7

   Add coconut paste: Add the coconut paste and fry for 4-5 minutes until the raw coconut smell disappears.

8. 8

   Cook prawns: Add the marinated prawns to the masala. Cook on high heat for 3 minutes, tossing to coat every prawn.

9. 9

   Add water and simmer: Add half cup warm water. Cover and cook on low heat for 8-10 minutes. The prawns should be pink and curled — do not overcook.

10. 10

    Taste and serve: Adjust salt. Add 1 tsp garam masala and a drizzle of sesame oil. Garnish with curry leaves and fresh coriander. Serve with steamed rice or parotta.