Chettinad Prawn Masala

Method

1. 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. 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. 3

   Make coconut paste: Blend half cup fresh grated coconut, 4 garlic cloves and 1 tsp fennel to a smooth paste.

4. 4

   Fry shallots: Heat 3 tbsp sesame oil. Add 1.5 cups sliced shallots and fry 12 minutes until golden.

5. 5

   Add ginger-garlic and tomatoes: Add 1.5 tbsp ginger-garlic paste then 3 chopped tomatoes. Cook 8 minutes.

6. 6

   Add Chettinad masala powder: Add the freshly ground Chettinad powder. Fry 3 minutes.

7. 7

   Add coconut paste: Add coconut paste. Fry 5 minutes until oil separates.

8. 8

   Add marinated prawns: Add prawns. Toss on high heat 4-5 minutes until pink.

9. 9

   Fry until dry: Cook on medium-high heat 4-5 minutes until dry and well-coated.

10. 10

    Serve: Add curry leaves. Adjust salt. Chettinad prawn masala should be dry and deeply spiced. Serve with rice or parotta.