Chettinad Prawn Curry | Chettinad Eral Kuzhambu
Chettinad cuisine is something that if you try once you will be hooked to it provided you eat spicy food. I always liked chettinad recipes but now a days I am too much into it so after Chettinad Egg Curry it's time for some Chettinad Prawn Curry aka Chettinad Eral Khuzambu and also it's a No-Coconut Curry.
This prawn curry is to die for, so flavorful, spicy and delicious. Perfect with steamed rice; it's the recipe to make your weekend special. In my home everyone simply loved this prawn kuzhambu and it disappeared in no time. For me prawn means prawn masala which happens to be the most popular recipe in this blog, I make most of the time for the simple, delicious prawn masala cause it's a fabulous never-fail recipe, many people have tried my Prawn Masala and I always received such amazing feedback, so for a change I tried Chettinad style prawn curry and from then have made this couple of times. This try and you going to love it.
Ingredients for Chettinad Prawn Curry [Serves 2-3]Prawn - 300 gms
Onion - 2 Large or 1.5 Cup chopped
Tomato - 1 Large
Green Chilli - 2
Red Chilli Powder - 1 tsp
Coriander Seeds Powder - 1 tsp
Turmeric Powder - 1/2 tsp
Oil - 3 tbsp
Asafetida/Hing - A Pinch
Curry Leaves - 1 Sprig
Mustard Seeds - 1 tsp
Ginger-Garlic Paste - 1/2 tbsp
Tamarind - Small Gooseberry Size
Salt - To Taste
Cilantro - 2 tbsp [Chopped]
To Roast & Grind
Cumin Seeds - 1/2 tsp
Fennel Seeds - 1/2 tsp
Aniseed - 1/2 tsp
Poppy Seed - 1 tsp [ I didn't use]
Fenugreek Seeds - 1/4 tsp
Coriander Seeds - 1 tsp
Pepper Corn -8-9
Dry Red Chilli - 2
Cinnamon -1/2" pieces
Green Cardamom - 3
Mace - Small Piece [optional]
Turmeric Powder - 1 tsp
Salt - 2 tsp
1. Clean and rinse prawns 6-7 times in water, add 1/2 tsp turmeric powder and 1 tsp salt, mix well and keep aside for 10 minutes. Rinse again 3-4 times and mix 1/2 tsp turmeric powder and 1 tsp salt, keep aside until required.
~ This step is to remove smell from prawn, if you wish you can just marinate one time.
2. Soak tamarind in 1/2 cup water for 10-15 minutes and extract pulp. Finely chop onion, tomato, green chilli.
3. Dry roast all the ingredients under 'to roast & grind' until light brown and fragrant.
4. Allow to cool roasted spices and grind to powder, keep aside.
4. In same wok heat oil, add hing, mustard seeds and allow to splutter. Add curry leaves, onion, green chilli, ginger-garlic paste and saute until onion becomes soft.
5. Add chilli, turmeric, coriander powders and mix well, cook for a minute.
6. Now add chopped tomato and cook until it gets mash.
7. Add prawn and stir, cook for 3-4 minutes or until prawn becomes soft.
8. Add tamarind extract, 1/2 cup water, salt and bring it to good boil, simmer for 2 minutes.
9. Add 2 tsp of grinded masala let it boil again and simmer for 5 minutes until gravy becomes thick and oil floats on top. Garnish with cilantro and off flame.
Serve warm with steamed rice or any variety rice of your choice.
Have a good day ~~