Chettinad Prawns

Congratulations on finding this Chettinad prawns recipe. Chettinad cuisine is world famous because it is just that delicious. Chettinad cuisine is traditionally vegetarian, therefore a good meat based recipe is always a treat. Chettinad cuisine is subtle and takes some skill to really get tasting right, but prawns are pretty simple to cook, making this the perfect recipe to begin your Chettinad cooking voyage with. Don’t’ wait any longer, get started today; your taste buds will thank you.

Chettinad Prawns tastes best when it is hot. Store it in a casserole to keep it warm for hours together.

Health Benefits

This Chettinad recipe is not only delicious it is also healthy. Prawns are rich in vitamin B12, an essential vitamin that is heavily responsible for mood regulation. A B12 deficiency can lead to extreme body fatigue, anemia, and depression. In extreme cases, a lack of B12 may even lead to irreversible brain damage. Prawns also have a decent protein content, which is needed to keep your body running efficiently. Protein is needed in DNA synthesis and cell repair; without it your body won’t be able to recover from damage.

Ingredients

cloves garlic: 2

ginger slice: 1

whole cardamoms: 2

whole cloves: 2

whole cinnamon sticks: 1

green chili: 1

red dry chili: 1

anise seed: 1

tsp fennel seeds: 1/4

tsp cumin seeds: 1/4

tsp whole peppercorns: 1/4

cup water: 1/4

tsp oil: 1

tbsp ghee: 1/2

chopped onions: 2

sprig curry leaves: 1

chopped tomato: 1

tsp Kashmiri red chili powder: 3/4

tsp coriander powder: 1

tsp turmeric powder: 1/8

shrimp or prawns – deveined: 20

slices fresh tamarind- soaked in water and drained: 2

cup cilantro—chopped: 1/4

tbsp lemon juice: 1

salt to taste

How To Make Chettinad Prawns

1. Add all the Grind ingredients in the blender with ¼ cup of water.
   1. Grind to a paste.
   2. Set aside.
2. Soak tamarind in 3 tbsp water for 5 minutes.
3. Using your finger, squeeze the soaked tamarind in water.
   1. Drain the juice.
   2. Discard the skin.
4. Place a non-stick pan over medium heat.
   1. Add oil and ghee.
5. Add onions and curry leaves.
   1. Season with salt and cook till onions turn soft.
6. Add chopped tomato.
   1. Cook till mashed.
7. Add the ground paste.
   1. Mix well and cook for a few minutes.
8. Add Kashmiri red chili powder, turmeric powder, coriander powder, and salt to taste.
   1. Combine well and cook for 1 minute.
   2. Add the shrimp and stir.
   3. Add tamarind juice.
   4. Cook while keeping the pot covered till the shrimp has cooked completely.
9. Open the lid.
   1. Turn the heat to high and stir fry till the shrimp turns a golden brown.

Note: The masala should completelycoatthe shrimp and all the liquid has dried off

1. Add chopped cilantro and drizzle with lemon juice.
2. Stir fry for a minute and remove the pan from the heat.

10. Keep covered for a few minutes.
11. Serve and enjoy! 

Trivia 

Prawns have longer legs than shrimp.