Chettinad Prawn Masala

Make the Chettinad Masala: In a completely dry pan, expertly roast the coriander seeds, fennel seeds, black peppercorns, dry red chillies, and half the curry leaves on low heat until they become intensely fragrant. Introduce the fresh grated coconut and roast steadily until it achieves a light, toasty golden hue. Cool the mixture, then process it in a blender with a minimal splash of water into a thick, uncompromisingly smooth paste.

Heat the coconut oil in a wide, heavy-bottomed kadhai to properly establish the base. Add the remaining curry leaves and allow them to crackle and release their essential oils.

Add the finely chopped onions and sauté patiently on medium-high heat until they transition into a deep, caramelized golden brown.

Stir in the ginger-garlic paste and fry it for a minute to bring out its aroma. Add the chopped tomatoes and turmeric powder. Cook until the tomatoes break down completely into a soft pulp and the oil separates at the edges.

Pour the freshly ground, potent Chettinad spice paste directly into the kadhai. Roast this concentrated masala for 5 minutes on medium heat, stirring continuously, until it darkens gracefully and becomes intensely aromatic.

5 min

Add the measured hot water and salt. Bring this thickened, robust gravy up to a vigorous, rolling boil.

Submerge the perfectly cleaned prawns into the boiling liquid. Mix thoroughly, secure the lid, and simmer gracefully on medium heat for strictly 5-6 minutes. Take absolute care not to overcook the delicate seafood.

5–6 min

Once the prawns are opaque, curled and well coated in the thick, spicy sauce, turn off the heat. Serve the dish hot.