Prawns Chettinad

This is flavourful, delicious and spicy. It will go perfectly with steamed rice or chapatis.

  • Non Vegetarian
  • Indian
  • Main Course
Cuisine

Indian

Type

Main Course

Serves

2 to 4

Cooking Time

15-20 Min

Prep Time

10 Min

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Recipe

INGREDIENTS
  • 10-11 prawns
  • For marinade:

    • 1/2 cup Yogurt
    • 2 tsp ginger-garlic paste
    • 1 tsp lemon juice
    • 1 tsp crushed black pepper
    • Salt
    • 2 tbsp oil
    • 1 onion
    • 2 tsp Ginger-garlic paste
    • 1/2 cup tomato puree
    • crushed black pepper
    • 1 tsp coriander powder
    • 1/2 tsp turmeric powder
    • 1 tsp red chilli powder
    • 1/2 cup coconut milk
    • 2 tsp green chillies, chopped
    • Salt
    • Water as required
  • For tempering:

    • 2-3 tbsp oil
    • 1 tsp mustard seeds
    • 8-10 curry leaves
    • 2 Kashmiri red chillies
  • For garnish:

    • coriander, chopped
    • Lemon wedges
    • red chilli powder
PREPARATION
  1. Take yogurt in a bowl. Add ginger-garlic paste, a little lemon juice, salt and crushed black pepper. Mix well to prepare the marinade. Marinate the prawns in this.
  2. Heat a little oil in a pan. Saute chopped onion. When the colour of onion turns into golden brown, add ginger-garlic paste, some water and tomato puree.
  3. Add crushed black pepper, salt, coriander powder, a pinch of turmeric powder and red chilli powder. Mix well. Cover the pan and cook it for some time.
  4. Add coconut milk into the masala, and then add some chopped green chillies.
  5. Mix the marinated prawns with this masala and cook for some more time.
  6. For tempering, heat a little oil in another pan. Add some mustard seeds. When the seeds splutter, add curry leaves and Kashmiri red chillies. Pour this into the prawns masala and mix. Prawns Chettinad is ready.
  7. Transfer this to a serving plate. Garnish it with chopped coriander, lemon wedges and red chilli powder.

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