Prawns Chettinad
This is flavourful, delicious and spicy. It will go perfectly with steamed rice or chapatis.
Cuisine

- Indian

Cooking Time

-15-20 Min

Preparation Time

- 10 Min

INGREDIENTS

  • FOR marinade
  • 1/2 cup Yogurt
  • 2 tsp ginger-garlic paste
  • 1 tsp lemon juice
  • 1 tsp crushed black pepper
  • Salt
  • 2 tbsp oil
  • 1onion
  • 2 tsp Ginger-garlic paste
  • 1/2 cup tomato puree
  • crushed black pepper
  • 1 tsp coriander powder
  • 1/2 tsp turmeric powder
  • 1 tsp red chilli powder
  • 1/2 cup coconut milk
  • 2 tsp green chillies chopped
  • Salt
  • Water as required
  • FOR tempering
  • 2-3 tbsp oil
  • 1 tsp mustard seeds
  • 8-10curry leaves
  • 2Kashmiri red chillies
  • FOR garnish
  • coriander chopped
  • Lemon wedges
  • red chilli powder

HOW TO PREPARE PRAWNS CHETTINAD

  1. 1

    Take yogurt in a bowl.
  2. 2

    Add ginger-garlic paste, a little lemon juice, salt and crushed black pepper.
  3. 3

    Mix well to prepare the marinade.
  4. 4

    Marinate the prawns in this.
  5. 5

    Heat a little oil in a pan.
  6. 6

    Saute chopped onion.
  7. 7

    When the colour of onion turns into golden brown, add ginger-garlic paste, some water and tomato puree.
  8. 8

    Add crushed black pepper, salt, coriander powder, a pinch of turmeric powder and red chilli powder.
  9. 9

    Mix well.
  10. 10

    Cover the pan and cook it for some time.
  11. 11

    Add coconut milk into the masala, and then add some chopped green chillies.
  12. 12

    Mix the marinated prawns with this masala and cook for some more time.
  13. 13

    For tempering, heat a little oil in another pan.
  14. 14

    Add some mustard seeds.
  15. 15

    When the seeds splutter, add curry leaves and Kashmiri red chillies.
  16. 16

    Pour this into the prawns masala and mix.
  17. 17

    Prawns Chettinad is ready.
  18. 18

    Transfer this to a serving plate.
  19. 19

    Garnish it with chopped coriander, lemon wedges and red chilli powder.
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About Chef

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Rakhee Vaswani

Chef

Rakhee Vaswani�s biggest asset is her deep-rooted passion for the culinary arts. With over two decades of experience in the food industry, her passion culminated into the first cooking studio in India, called Palate Culinary Studio�a state-of-the-art internationally recognised cooking school, in early 2010.

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