Chettinad is a region located mainly in the Sivaganga district historically ruled by Ramnad kingdom of Pandya Nadu and has a small portion extending into the Pudukottai District of Chola Nadu in Tamil Nadu, India' says WIKI

Chettinad is most famous for its Chettinad Cuisine. Chettinad cuisine mainly uses a variety of freshly ground spices. It is loaded with distinct aromas and flavours.

Chettinad cuisine is known for its spice and flavour and this recipe does justice to that. It goes very well with rice and sambar or rasam or even with some curd rice . Simply delicious. 
Serve hot with some appalams/paapads. smack!

500 grams medium sized prawn
oil - 3 tbsps
ginger garlic paste - 2 tbsps
onion, diced - 1 big
tomato, chopped - 1 small
turmeric powder - 1/2 tsp
fennel powder - 1tsp
fresh coriander leaves, chopped - 3 tbsps
ghee - 2 tbsps
curry leaves - 10

to roast and grind:
coriander seeds - 2 tbsps
curry leaves - 10
black peppercorns - 2 tsp
dried red chilies - 9 to 10

  • In a wok, dry roast the coriander seeds, dried red chilies,, black peppercorns and curry leaves till the coriander seeds change slight colour.
  • Cool and then grind/blend to a powder. Keep aside.
  • In a wok, heat  the oil. Add the onion and saute till slightly browned.
  • Then, add the ginger garlic paste and saute till the raw smell goes.
  • Then, add the spice powder which we have just ground. 
  • Add the turmeric and fennel powder too. stir and mix well. At this point just add 1/4 cup of water, so that the spices don't stick to the pan and burn.
  • Add salt. Close and cook for a few minutes till the water almost evaporates.
  • Then, add the prawns. Stir and let the masala coat the prawns.
  • Add another 1/4 to 1/2 cup of water. Cover and let the prawns cook. Add the coriander leaves.
  • Cook till all the water evaporates. 
  • When it is almost dry, add the ghee and curry leaves. Cook on high flame till the prawn masala is completely dry( stir continuously at this stage) and switch off. 

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