Chettinad Eral Masala

Name: Chettinad Eral Masala
Prep time: 20 min
Cook time: 20 min
Total time: 40 min
Yield: 4 servings
Cuisine: chettinad
Ingredients: 500 g prawns (medium, cleaned and deveined); 1 pinch turmeric powder (for marinating prawns); 0.5 tsp salt; 1 tbsp lemon juice (for marinating prawns); 0.25 cup coconut (fresh, grated); 2 tsp coriander seeds; 1 tsp fennel seeds; 0.5 tsp cumin seeds; 1 tsp black peppercorns; 3 pcs dried red chili; 1 inch cinnamon; 3 pcs cloves; 2 tbsp oil; 2 pcs onion (medium, finely sliced); 12 pcs curry leaves; 6 pcs garlic (cloves, chopped); 1 inch ginger (chopped); 2 pcs green chili (slit); 2 pcs tomato (medium, finely chopped); 1 pinch red chili powder; 0.25 cup water (to loosen the masala); 2 tbsp coriander leaves (chopped)

RATING

4.6/5(65)

TASTE SCORE

8/10

A bold South Indian prawn dish with black pepper, fennel, curry leaves, and a roasted coconut-spice masala. It cooks quickly, tastes deeply savory, and pairs beautifully with rice, dosa, or simple rasam on the side.

PREP

20m

COOK

20m

SERVES

1 KATORI

246 cal

SERVINGS

METHOD · 8 STEPS

prep · ~10 min
Marinate the prawns.
1.Place the cleaned prawns in a bowl.
2.Add turmeric powder, lemon juice, and a little of the salt.
3.Mix well and set aside for 10 minutes.
TIPKeep the marination short so the lemon does not start curing the prawns.
roast · ~4 min
Roast the Chettinad masala ingredients.
1.Heat a dry pan over low heat.
2.Add coconut, coriander seeds, fennel seeds, cumin seeds, black peppercorns, dried red chili, cinnamon, and cloves.
3.Roast gently until the coconut turns light golden and the spices smell fragrant.
TIPRoast on low heat and keep stirring so the coconut browns evenly without burning.
mix · ~2 min
Grind the roasted masala.
Cool the roasted ingredients slightly, then grind them to a coarse paste with a little of the water. The texture should stay slightly grainy, not completely smooth.
saute · ~7 min
Cook the onion base.
1.Heat oil in a kadai over medium heat.
2.Add curry leaves, onion, garlic, ginger, and green chili.
3.Cook until the onions turn soft and light golden.
saute · ~6 min
Add tomato and the ground masala.
1.Add tomato and cook until soft and pulpy.
2.Add red chili powder and the remaining salt.
3.Stir in the ground masala paste and cook until the raw smell fades and the oil starts to show at the edges.
simmer · ~6 min
Cook the prawns in the masala.
Add the marinated prawns and toss well to coat. Pour in the remaining water, cover loosely, and cook just until the prawns turn pink, curl, and the masala becomes semi-dry.
TIPDo not overcook the prawns; they turn rubbery very quickly.
garnish
Garnish with coriander leaves.
serve
Serve hot with rice, dosa, or chapati.

PRO TIPS

What to keep in mind.

7 tips from the recipe — small details that make a real difference to the final dish.

1
Keep the lemon-turmeric marinade to about 10 minutes so the prawns stay juicy, not cured.
2
Roast the coconut and whole spices on low heat only; burnt coconut will make the masala bitter.
3
Grind the roasted mix slightly coarse rather than silky smooth for a more authentic Chettinad texture.
4
Cook the onion mixture until light golden before adding tomato so the masala gets depth and sweetness.
5
Wait for oil to appear at the edges after adding the ground paste; that is the cue the masala is properly cooked.
6
Add the prawns only at the end and cook just until pink and curled into a loose C-shape.
7
This dish reheats well once, but warm it gently over low heat to avoid toughening the prawns.