Chettinad Prawn Masala is a real spicy and very delicious dish!!!!
CHETTINAD PRAWN MASALA RECIPE
Recipe Category:Chettinad | Sidedish
Preparation Time: 20 minutes Cooking Time: 30 minutes Serves: 2
Ingredients:
Prawn/ Shrimp - 500 grams
Shallots (Small Onion) - 8-10 pieces, finely chopped
Green Chillies - 2 finely chopped
Curry Leaves - few (optional)
Turmeric Powder - 1 tsp
Red Chilli Powder - 2 tsp
Pepper Powder - 1/2 tbsp
Ginger Garlic Paste - 2 tsp
Thick Coconut Milk - 4 tbsp (Optional)
Tamarind Juice - 2 tsp
Salt - to taste
Method of Preparation:
1. Clean, devein and wash the prawns thoroughly in water. In a pan, heat oil and fry the small onions,green chillies and curry leaves. Add the masalas and ginger garlic paste. Mix well and saute nicely. Add the thick coconut milk. (Skip using coconut milk if you dont want more gravy consistency)
2. Add the cleaned prawns. Let it boil for 5 minutes or til it reaches the desired consistency.
Notes:
- Always clean and devein the prawns nicely.
- Even without coconut milk the recipe tastes good.
- Don't use more shallots as it will give a slightly sweet flavour.
- Use more pepper to suit your spice level.
- To cook faster, pressure cook the prawns separately for 1 whistle and then add to the masalas. Dont overcook.
Also Read Other Prawn Recipes:
tempting prawn masala.love the way u have presented.i like earthware more
ReplyDeleteThanks Babitha... Even I love earthware !!!
DeleteWhat a tempting curry!!!!!!!!! Will sure try
ReplyDeleteSure Remya...Let me know how you liked it:) Thanks
DeletePrawn is my one of my favourite seafood. Your Prawn Masala looks tempting :)
ReplyDeletePlease clarify as to how to get curry consistency as shown ! Water or continue Milk in not mentioned ( only 4 tbsp coconut milk that too optional) - so do we add water. And how much oil? Please do let me know since it looks amazing.
ReplyDeleteThe shallots and the masala's gives you the semi gravy consistency. If you desire the curry consistency as shown, add thick coconut milk which gives you the required consistency. Adjust the quantity of coconut milk to suit the desired curry consistency. Check salt and spices accordingly. Do let me know how it turned out. Thanks. If anything else, do give a buzz!
DeleteTurned out great. Everyone liked it. Personally I think I used less tamarind by mistake (readymade stuff); so tangyness was missing. But my wife liked it as it is. Will surely make it with real tamarind pulp than " homemade" brand. Also, used normal onions; do small onions shallots make difference? Many thanks for sharing recipe.
DeleteThanks sunil for your feedback!!! The thickness and the strength of the tamarind paste differs from brand to brand and the best is always homemade ones and its always best to adjust according to the quantity of preparation and your taste. So I would recommend to taste test your recipe for the right balance.
DeleteShallots makes a big difference actually, normal onions gives you a sweet taste when used in excess, best is to use shallots for such curries.
Do send me a pic if possible when you try any recipe from Delectable Flavours so I can add to the tried and tested album!!!
I just seen this today..gosh its so tempting...looks like its calling out to me..hhehehe...
ReplyDelete