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A fiery and aromatic prawn curry from the heart of Tamil Nadu. This Chettinad classic features succulent prawns cooked in a freshly ground spice blend, creating a rich, complex gravy that's perfect with rice or dosas.
For 4 servings
Marinate the Prawns
Prepare the Chettinad Masala Powder
Sauté the Aromatics
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A fiery and aromatic prawn curry from the heart of Tamil Nadu. This Chettinad classic features succulent prawns cooked in a freshly ground spice blend, creating a rich, complex gravy that's perfect with rice or dosas.
This chettinad recipe takes 50 minutes to prepare and yields 4 servings. At 285.02 calories per serving with 28.28g of protein, it's a moderately challenging recipe perfect for lunch or dinner.
Build the Gravy
Cook the Prawns
Garnish and Serve
Add 2 tablespoons of fresh coconut paste along with the tomato puree, or stir in 1/4 cup of thick coconut milk at the end of cooking for a creamier texture.
Replace the prawns with 400g of paneer cubes, mushrooms, or a mix of sturdy vegetables like potatoes and carrots. Adjust the cooking time accordingly.
To reduce the spice level, use only 3-4 dried red chilies and decrease the black peppercorns to 1/2 teaspoon. Using Kashmiri red chilies will also provide color without excessive heat.
Prawns are packed with high-quality protein, essential for building and repairing tissues and supporting muscle health, all while being low in fat.
The blend of spices like turmeric, ginger, and peppercorns contains powerful compounds like curcumin and piperine, which have potent anti-inflammatory and antioxidant properties.
The capsaicin from red chilies and piperine from black pepper can provide a temporary boost to your metabolism, aiding in calorie burning.
Kalpasi, or stone flower, is a type of lichen that gives Chettinad dishes their unique earthy, smoky flavor. While the dish is still delicious without it, kalpasi is highly recommended for an authentic taste. It can be found in most Indian grocery stores.
Yes, for a quicker version, you can use 3-4 tablespoons of store-bought Chettinad masala. However, freshly grinding the spices as per the recipe yields a much more aromatic and flavorful curry.
To reduce the heat, use fewer dried red chilies (e.g., 3-4) and reduce the black peppercorns to 1/2 teaspoon. You can also use a milder variety of chili like Kashmiri red chili, which imparts color with less heat.
It pairs wonderfully with steamed rice, ghee rice, idiyappam (string hoppers), appam, or dosas. A simple cucumber or onion raita on the side can help balance the spice.
Store leftovers in an airtight container in the refrigerator for up to 2 days. Reheat gently on the stovetop or in the microwave. The flavors often deepen overnight.
It can be part of a healthy diet. Prawns are a great source of lean protein and omega-3 fatty acids. The spices offer various health benefits. To make it healthier, you can control the amount of oil used.
A single serving of approximately 300g contains around 350-450 calories, primarily depending on the amount of oil used and the exact size of the prawns.