Spicy Chettinad Prawn Masala Recipe

Cooking Directions

• STEP 1.Clean and devein the prawns. Marinate them with turmeric powder and salt.
• STEP 2.Heat oil in a pan and add mustard seeds, cumin seeds, and curry leaves.
• STEP 3.Add chopped onions and saut茅 until golden brown.
• STEP 4.Add ginger-garlic paste, green chilies, and chopped tomatoes. Cook until the tomatoes are soft.
• STEP 5.In a blender, grind coconut, fennel seeds, and spices to a smooth paste.
• STEP 6.Add the ground paste to the pan and cook for a few minutes.
• STEP 7.Add the marinated prawns, salt, and cook until they are cooked through.
• STEP 8.Garnish with coriander leaves and serve hot with rice or roti.

Cooking Tips

• You can adjust the spice level by adding more or less red chili powder and green chilies.
• For a richer taste, you can add a tablespoon of fresh cream or coconut milk to the masala.
• Make sure not to overcook the prawns, as they can become rubbery.

Storage and Serving

• Spicy Chettinad Prawn Masala is best served fresh and hot.
• Leftovers can be stored in an airtight container in the refrigerator for up to 2 days.
• Reheat the masala before serving and add a little water if needed to adjust the consistency.