Chettinad Eral Masala / Chettinad Prawn Masala

Chettinad Prawn Masala

Ingredients (Serves 4 – 5)

1. Prawns – 350 – 400 gm (Around 25 – 28 medium sized prawns)

2. Sesame oil / vegetable oil / coconut oil – 2 – 3 tbsp

3. Fennel seeds – 1/2 tsp

4. Onion – 1.5 cup, finely chopped (You can use shallots instead)

Green chilly (medium or mildly spicy) – 1, finely chopped

Curry leaves – 10 – 15

5. Ginger, crushed – 2 tsp

Garlic, crushed – 2 tsp

6. Turmeric powder –  1/2 tsp

Chilly powder (medium or mildly spicy) – 3/4 – 1 tsp

Coriander powder – 2 tsp

Pepper powder – 1/2 tsp

7. Tomato – 1.5 medium, chopped

8. Grated coconut – 1/4 cup (optional)

9. Garam masala powder – 1/4 tsp

10. Cilantro / coriander leaves – 3 tbsp, chopped

11. Salt – To taste

Method

1. Heat oil in a wok over medium-high heat. Add fennel seeds and when it sizzles, add finely chopped onions, green chilies, curry leaves and little salt. Saute until translucent and then add crushed ginger and garlic. Saute until onion turns golden brown. Bring down the heat to low. Add turmeric powder chilli powder, coriander powder and pepper powder. Saute until their raw smell is gone..

2. Add chopped tomatoes, salt and cook until tomatoes are mushy and oil separates. Taste-check for salt. Add grated coconut and mix well.

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3. Add cleaned prawns and cook covered for 6 – 8 minutes over low heat, stirring occasionally. Once the prawns are done, add 1/4 tsp garam masala powder and mix well. Sprinkle chopped cilantro. Serve hot with rice

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Chettinad Prawn Masala

Adapted from Kannamma Cooks

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Maya Akhil

Wife, Mother, Blogger and above all, an ardent lover of good food. I cook, serve, and eat with almost the same passion. The divine aroma that fills the kitchen when I cook or bake is simply what keeps me going!

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About Maya

Maya Akhil

Wife, Mother, Blogger and above all, an ardent lover of good food. I cook, serve, and eat with almost the same passion. The divine aroma that fills the kitchen when I cook or bake is simply what keeps me going!

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