Ani's Kitchen Stories

This flavourful and appetising Prawn dish is from the Chettinad region of Tamil Nadu. Chettinad cuisine is aromatic and spicy with the blend of various spices, is full of flavours and definitely delectable. This particular Chettinad Prawn masala is one of my favourite dish that comes together quickly with the pantry staple ingredients of Indian household.

Chettinad cuisine calls for fresh ingredients and spices which brings out the distinctive flavour, taste and texture. Here the spices are roasted and freshly ground to bring out the best flavours. You can add the store bought ground spice powders but then you may not get the desired taste and result.

The addition of Fennel seeds in the Chettinad prawn masala brings out a subtle sweetness and depth of flavour and taste compared to other Indian flavourful prawn dishes. I must say that every region of India has their own unique and distinctive flavour and food culture, Chettinad cuisine has made its own mark into the culinary world.

In this particular dish, garam masala is not added instead the flavour comes out from the curry leaves, fennel seeds, coriander, mustard, cumin and black peppers. Doesn’t this sound so simple and easy without over the top spices and ingredients? While onions and tomatoes are the base, prawns with its own taste and texture comes as a whole with the masalas (spices).

Ingredients: (serves 2)

▪️300 gms Prawn

▪️2 medium size onion finely chopped

▪️3-4 small size tomatoes finely chopped

▪️1 tbsp freshly ground ginger and garlic paste

▪️2 sprig curry leaves

▪️3-4 red dry chillies

▪️2-3 green chilies

▪️1 tsp black mustard seeds

▪️1 tsp fennel seeds

▪️1 tsp freshly ground coriander seeds

▪️1/2 tsp cumin powder

▪️1-2 tsp ground fennel seed powder

▪️1/2 tsp red chilli powder (optional)

▪️1/2 tsp crushed black pepper

▪️1/4 tsp turmeric powder

▪️Chopped coriander leaves

▪️1 tsp Salt to taste

▪️2tbsp oil

Instructions:

▪️Add oil in a hot pan then add the black mustard seeds, fennel seeds and half of the curry leaves. Let it splatter.

▪️ Now add chopped onion and dry red chillies, fry until translucent. Add ginger and garlic paste & green chillies, sauté for few minutes

▪️Add the chopped tomatoes. Cook the tomatoes for 2 to 3 minutes in low to medium heat. Gradually add salt, ground cumin, coriander & fennel seed powder, red chilli powder. Stir well. Cook for another 3-4 minutes until tomatoes are soft and masalas are blended together.

▪️Add few tablespoons of water and cook for another few minutes in low to medium heat. Add the prawns, stir, simmer and cook until the prawns turn into pink and have absorbed the masalas.

▪️Add crushed peppercorns, more curry leaves and garnish with chopped coriander leaves. Serve hot with rice.