Chettinad Prawns

By: Anitha Isaac

Courtesy to Sini Lazar

1. Big prawns (cleaned) – ½ kg
2. Ginger – garlic sliced – 1 tbsp each
3. Green chilly sliced – 4 pcs
4. Garam masala – ½ tsp
5. Chilly poweder – 1 tsp
6. Turmeric powder – ¼ tsp
7. Black Pepper powder – ½ tsp
8. Onion chopped– 2 nos
9. Tomato chopped – 2 nos
10. Salt & sunflower oil
11. Small onions – 3-4 pcs
12. Curry leaves – 2 springs
13. Coconut oil – 2 tbsp

Heat oil and saute chopped onion till its turns light brown in colour. Add ginger, garlic and green chili and saute the mixture well for 5 minutes. Add chopped tomatoes to this mixture and saute well until the tomato is pulped into the mixture. Then add all the masala powders (no. 4 to 7) and also add salt as required. Saute well for about 5 minutes. After this add prawns and ½ cup of water into this, close the pan and cook for about 30 minutes (i.e until the liquid form gets into thick gravy form).

Separately fry the small onions and curry leaves in coconut oil. Add this into the previously cooked prawns and mix it well.