Chettinad Prawn Curry

Ingredients

• 600g prawns
• 2 onions, chopped
• 3 tomatoes, chopped
• 1 tbsp ginger-garlic paste
• 1 tsp black pepper, freshly ground
• 1 tsp fennel seeds
• 1 tsp red chilli powder
• 1/2 cup coconut, ground
• Curry leaves
• 2 tbsp coconut oil

Method

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. 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. Make coconut paste: Blend 4 tbsp fresh grated coconut with 3 tbsp water to a smooth paste. Set aside.
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. 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. Add ground Chettinad masala: Add the freshly ground spice powder and half tsp turmeric. Cook for 3 minutes, stirring constantly.
7. Add coconut paste: Add the coconut paste and fry for 4-5 minutes until the raw coconut smell disappears.
8. Cook prawns: Add the marinated prawns to the masala. Cook on high heat for 3 minutes, tossing to coat every prawn.
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. 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.