Happy's Cook

Saturday, February 21, 2015

Chettinad Prawn Masala | Chef Venkatesh Bhat Recipes - Recipe #5

I make prawns quite often and I already have two prawn recipes in this space. I have posted my version of prawn masala here and Prawn Biryani here. Today I am presenting you Chettinad prawn masala recipe from the Chef Venkatesh Bhat's samayal samayal show. After my venture into cooking, I love to try chettinad non veg recipes. When I saw this recipe in the show, I am very much tempted to try immediately. Adding curd is new to me and it tastes awesome. This recipe calls for very limited spices and the taste is out of the world. Here, we go for the recipe:
Prawn -  250 grams 
Onion - 1 large(finely chopped)
Tomato - 2 large
Ginger garlic paste - 1/2 tsp
Chilli Powder - 1.5 tsp 
Turmeric powder - 1/2 tsp 
Salt - as required 
Curd - 1/4 Cup 
Oil - 1 tbsp 
Cinnamon(pattai) - 1 inch piece 
Fennel Seeds - 1 tbsp 
Curry leaves - a handful
1. De vein and clean the prawns. In a pan, add some oil and allow the cinnamon and fennels seeds to roast. Once it turns light brown, add the onion and saute it . Add little salt at this stage for the onion to cook faster.
 2. Now add the ginger garlic paste and saute it until the raw smell leaves. Then add the tomato and cook it until the tomato mashes. Along with this saute the chilli powder and turmeric powder for a minute.
3. Add 1 cup of water and allow everything to cook together in high flame. Once the gravy reduces and thickens, add the prawn and cook for 1.5 to 2 minutes. Finally add the curd and mix everything together.
4. Sprinkle the curry leaves towards the end and switch off the flame after 2 minutes.
The finger licking spicy chettinad prawn masala is ready to be served. I served it with Idli. It goes very well with rice and roti too. Serve it hot.
Points to remember:
  • Adjust the spiciness as per your preference. 
  • Don't overcook the prawns. Smaller prawns take 1 to 1.5 minutes to cook while the bigger prawns take a maximum of 3 mins to cook. So cook it based on the size of the prawns you use.
  • To get the thokku consistency, 2 to 3 tomatoes can be added.
Warm Regards,
Happy's Cook - Divya


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