Chettinad prawn gravy

Chettinad prawn gravy

A delicious and spicy prawn curry from the Chettinad region of South India.

Ingredients (4 servings)
1
Ingredient: Prawns
Quantity: 500g )
Preparation: cleaned and deveined
2
Ingredient: Onion
Quantity: 2 large )
Preparation: finely chopped
3
Ingredient: Tomato
Quantity: 2 medium )
Preparation: finely chopped
4
Ingredient: Ginger-Garlic Paste
Quantity: 2 tsp
5
Ingredient: Curry Leaves
Quantity: 1 sprig
6
Ingredient: Cumin Seeds
Quantity: 1 tsp
7
Ingredient: Fennel Seeds
Quantity: 1 tsp
8
Ingredient: Green Chilies
Quantity: 2 )
Preparation: slit
9
Ingredient: Turmeric Powder
Quantity: 1/2 tsp
10
Ingredient: Red Chili Powder
Quantity: 1 tsp
11
Ingredient: Coriander Powder
Quantity: 1 tsp
12
Ingredient: Cumin Powder
Quantity: 1/2 tsp
13
Ingredient: Garam Masala
Quantity: 1/2 tsp
14
Ingredient: Coconut Milk
Quantity: 1 cup
15
Ingredient: Oil
Quantity: 2 tbsp
16
Ingredient: Salt
Quantity: to taste
Nutrition / 100 g

Calories: 160
Protein: 20g
Carbohydrates: 6g
Fat: 7g
Cholesterol: 110mg

Preparation

1
Heat oil in a pan or kadai over medium heat.


2
Add cumin seeds, fennel seeds, and curry leaves. Saute until fragrant.


3
Add chopped onions and cook until they turn translucent.


4
Add ginger-garlic paste and saute until the raw smell goes away.


5
Add chopped tomatoes and cook until they become soft.


6
Add turmeric powder, red chili powder, coriander powder, cumin powder, and garam masala. Saute for a minute.


7
Add cleaned and deveined prawns along with slit green chilies. Mix well and cook for 2-3 minutes.


8
Pour coconut milk and season with salt. Stir well.


9
Cover the pan and simmer for about 10 minutes or until the prawns are cooked through.


10
Garnish with coriander leaves and serve hot with steamed rice or roti.