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:
Ingredients:
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
Method:
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

3 comments :

Recipes from the Kitchen

Sakkarai Pongal
Poosanikai Halwa (white Pumpkin)/Ash Gourd Halwa
Rava Kesari
Aval Urundai with Jaggery/Poha Balls
Aval Payasam(with Jaggery)/Poha Payasam
Paal Kozhukattai(with Sugar)
Ellu Urundai/ Sesame Seed balls
Vella Kozhukattai / Modhagam (Modak)
Pasi Paruppu Payasam/ Moong Dal Payasam (Kheer)
Unniyappam/Neyyappam
Semiya Payasam/Vermicelli Kheer
Suzhiyam/Susiyan
Motichoor ladoo
Paruppu Poli/ Puran Poli
Corn Flour Halwa
Adhirasam
Carrot Halwa/Gajar Ka Halwa
Mysore Pak(Krishna Sweets style)
Gulab Jamun(with Khoya)
Paal Payasam
Maa Ladoo/Pottukadalai Urundai
Sakkarai Pongal(without milk)/Sweet pongal
Sweet Pidi Kozhukattai
Thengai Poorna Kozhukattai
Chakka Pradhaman
Sarkara Varatti(Sweet Banana Chips)
Ada Pradhaman
Chakka Varatti(Jackfruit Jam)
Rasgulla
Thirattipal(Palkova)
Rasamalai
Vattayeppam
Kalkandu Pongal
Akkaravadisal
Pazham Pori
Banana Dosa(Chef Venkatesh Bhat Recipe)
Rava Ladoo
Ellu Poorna Kozhukattai
Ragi Kozhukattai
Badam Halwa
Aval Kesari
Besan Ladoo
Peanut Butter Marshmallow Fudge
Khajoor Ka Halwa(Chef Venkatesh Bhat Recipe)
Semiya Kesari
Poha Ghee Ladoo(Aval)
Palada Pradhaman
Milk Kesari
Pachaipayaru(Green Gram) Suzhiyam
Pachaipayaru(Green Gram) Ladoo
Malai(Paneer) Ladoo
Boondi Ladoo
Bread Gulab Jamun
Tirunelveli Wheat Halwa
Coconut Burfi
Sweet Bonda(Wheat Flour Unniyappam)
Munthiri Kothu
Achu Murukku(Achhappam)
Sweet Diamond Cuts
Wheat Rava Sweet Pongal
Makkan Peda
Wheat Flour Kesari
Green Gram Poli
Paneer Kheer
Green Gram Sago Payasam
Pineapple Kesari
Vella Seedai
Jackfruit Ela Ada
Therali Kozhukattai
Jackfruit Appam
Kaju Kathli
Vettu Cake(MuttaiKose)
Ashoka Halwa
Samai Sweet pongal
Health Mix Ladoo
Mango Kesari