Chettinad Prawn Masala

Ingredients

• - prawns
• - Chettinad whole spices — kalpasi, marathi mokku, star anise, nagakesaram
• - 3 tbsp sesame oil
• - 2 large onions
• - 2 tomatoes
• - Salt to taste

Method

1. Clean prawns: Peel and devein 500g large prawns. Marinate with 1 tsp turmeric, 1.5 tsp red chilli powder, 1 tbsp ginger-garlic paste and salt for 20 minutes.
2. Make Chettinad masala: Dry roast 1 tbsp coriander seeds, 1 tsp peppercorns, 1 tsp fennel seeds, 4 dried red chillies and a small piece of kalpasi. Grind fine.
3. Make coconut paste: Blend half cup fresh grated coconut, 4 garlic cloves and 1 tsp fennel to a smooth paste.
4. Fry shallots: Heat 3 tbsp sesame oil. Add 1.5 cups sliced shallots and fry 12 minutes until golden.
5. Add ginger-garlic and tomatoes: Add 1.5 tbsp ginger-garlic paste then 3 chopped tomatoes. Cook 8 minutes.
6. Add Chettinad masala powder: Add the freshly ground Chettinad powder. Fry 3 minutes.
7. Add coconut paste: Add coconut paste. Fry 5 minutes until oil separates.
8. Add marinated prawns: Add prawns. Toss on high heat 4-5 minutes until pink.
9. Fry until dry: Cook on medium-high heat 4-5 minutes until dry and well-coated.
10. Serve: Add curry leaves. Adjust salt. Chettinad prawn masala should be dry and deeply spiced. Serve with rice or parotta.