Chettinad style of cooking is well known for its meat and seafood preparations using a range of pungent and aromatic spices. This cuisine, named after its place of birth Chettinad, awakens your taste buds bringing out its fiery yet delightful essence in every single bite. This recipe can also be used with any other kind of meat. So just go ahead and give it a try!!!
Fresh or frozen Prawns: 25-30(Marinated in turmeric, chilli powder and salt)
Onions (Sliced): 1/2 cup
Ginger(Sliced): 1 tablespoon
Garlic (Sliced): 1 1/2 tablespoon
Curry leaves: handful
Oil to fry
Salt to taste
Fennel seeds/Saunf/Perinjeerakam: 3 teaspoons
Green chillies: 3-4 (You could also use the dried red chillies to enhance the color and spice)
Grated coconut: 1 tablespoon
Tomatoes (chopped): 1
Chilli powder: 2 teaspoons (optional)
Chicken Masala: 2 teaspoons
Garam masala: 1/2 teaspoon
* We have used the home made "5 spice garam masala" using 1/2 Star anise, 2-3 cloves, 1/2 stick cinnamon,1-2 cardamom pods and1 bay leaf.
Grind all the marinade ingredients to make a fine paste and keep aside. Heat some oil in a deep pan. Saute the sliced ginger, garlic and onions until golden. Add in a few curry leaves while keeping some aside for garnish. Add the ground paste and saute well. Once the raw flavor of the spices have worn off, add in the prawns and fry. Note that prawns get cooked fast and excess cooking might make them rubbery. Mix well and garnish with a few curry leaves and a dash of lemon juice. Serve hot.