07/02/2026
Try at home.
Prawn Chettinad Recipe
Ingredients:
Prawns : 500 grams, cleaned and deveined
Onions : 2 medium, finely chopped
Tomatoes : 2 medium, chopped
Fresh coconut : ¼ cup, grated
Ginger-garlic paste : 1 tablespoon
Cilantro : A handful, chopped (for garnishing)
Spice Mix:
Dry red chilies : 4-5 (adjust for spice preference)
Black pepper : 1 teaspoon
Cumin seeds : 1 teaspoon
Fennel seeds : 1 teaspoon
Coriander seeds : 1 teaspoon
Star anise : 1 (optional)
Turmeric powder : ½ teaspoon
Salt : To taste
Cooking Instructions:
1. Prepare the Spice Mix :
- In a dry pan, roast the dry red chilies, black pepper, cumin, fennel, coriander seeds, and star anise over low heat until fragrant. Let it cool, then grind it to a fine powder. Set aside.
2. Cook the Base :
- Heat 2 tablespoons of oil in a pan over medium heat.
- Add the chopped onions and sauté until golden brown.
- Add the ginger-garlic paste and sauté for another minute until the raw smell disappears.
3. Add Tomatoes :
- Stir in the chopped tomatoes, and cook until they soften and blend with the onions.
4. Add Spices :
- Mix in the ground spice powder, turmeric powder, and salt. Cook for a couple of minutes until the oil separates from the mixture.
5. Add Prawns :
- Add the prawns and cook for 5-7 minutes, stirring occasionally, until they turn pink and are cooked through.
6. Add Coconut :
- Finally, add the grated coconut and mix well. Cook for another 2-3 minutes.
7. Garnish :
- Garnish with chopped cilantro before serving.
Serving:
Serve the Prawn Chettinad hot with steamed rice.
