Chettinad Prawn Masala is a finger-licking good South Indian style prawn curry. It is spicy, bold, and perfect curry to serve with steamed rice or Malabar parotta. So far one of the best prawn curry recipes on my website.
TheChettinad Masala
One of the signature characteristics of any Chettinad Curry is the masala. I am in love with this fragrant, flavorsome, fiery Chettinad masala from the wealthy community of Tamil traders, known as Chettiyars.
All you need – fennel seeds, black peppercorns, cumin seeds, dry red chilies, coriander seeds, ginger, and garlic . Dry roast, blend and the freshly made Chettinad masala is ready for the curries. It is worthy of all the effort.
TIP: If you are looking for an authentic taste, then try using the best available ingredients to make the curry paste. Like, the whole peppercorns instead of black pepper powder, bright and crisp dry red chilies, and of course the fresh curry leaves.
In case you are wondering about the spiciness of this curry paste, then don’t! Remove the seeds from the red chilies to lessen the heat in the curry paste. Also, adjust the number of chilies and peppercorns as per personal preference.
A splash of coconut milk can also be added to the curry to calm down the hotness.
About Prawn Masala
This epic South Indian curry takes no time to get ready and is indeed a treat for the culinary senses.
What’s not to love about Chettinad Prawn Masala? It’s like all my favorite things, simmered in one pot – prawns, Chettinad masala, gingelly oil, and loads of spices.
More Reasons To LOVE
gluten-free
one pot curry
easy to make
meal prep friendly curry paste
Step-By-Step Chettinad Prawn Masala
Start with making the Chettinad Masala Paste. It is a two-step easy method. Dry roast the spices, and then grind them .
The prawn/shrimp does not require any marination for making Chettinad Curry.
Next, prepare onion and tomato masala by frying for the curry.
Add the Chettinad curry paste, shrimp, salt, slow cook till meat is tender, and the Prawn Chettinad Masala is ready!
Serving Suggestion
Whether it is the traditional Chicken Chettinad or prawn masala, both of them are my lunch favorites with a heap of ghee rice and tomato garlic rasam . The combination is an absolute foodgasm kinda experience.
The Chettinad prawn masala tastes delicious with Malabar parotta, pillowy appam, or a crisp dosa as well.
It is a robust, bold, spicy curry that complements Indian bread and rice dishes perfectly.
More Prawn Recipes
Tandoori Prawns (Grilled Prawns)
Red Sauce Shrimp Spaghetti
Punjabi Prawn Masala
Shrimp Quinoa Stir Fry
Prawn Mango Salad
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Ingredients
- ▢ 500 gram prawns cleaned and deveined
- ▢ 1 inch piece of cinnamon
- ▢ 2 green cardamom, crushed
- ▢ 2 large-size onion fine, chopped
- ▢ 2 large size tomato, blend
- ▢ salt to taste
- ▢ 4 tablespoon mustard oil/gingely oil/coconut oil
Ingredients for Chettinad Masala
- ▢ 3 – 4 curry leaves
- ▢ 1 teaspoon fennel seeds (saunf)
- ▢ 2 teaspoon black peppercorns (sabut kali mirch)
- ▢ 1 teaspoon cumin seeds (jeera)
- ▢ 4 dried red chilies esp goondu milagai variety
- ▢ 1 teaspoon coriander seeds (sabut dhaniya)
- ▢ ½ teaspoon turmeric powder
- ▢ 2 teaspoon ginger – garlic paste
Instructions
- To prepare Chettinad Prawn Masala, first wash, clean and devein the prawns. If possible, use the pre-cleaned prawns.
How To Make Chettinad Masala:
- Dry roast fennel seeds, black pepper, cumin, red chilies, coriander seeds till fragrant and slightly darkened. Grind them in a mixer to a smooth paste using little water.
- Add turmeric and ginger – garlic paste to the freshly ground spice mix. Stir to combine and set aside in a bowl.
How To Make Chettinad Prawn Masala:
- Heat oil in a large kadhai over medium heat. Add the cinnamon, cardamom pods, curry leaves and saute for few seconds till fragrant. Add the chopped onion and saute over low heat till onion is light brown.
- Next, add the tomato puree and fry the masala for 10 minutes or so over low heat. The indication of masala being ready is oil starts separating from it.
- Now add the Chettinad paste to the fried onion and stir to combine. Continue to saute the masala scraping the bottom of the kadhai, till the masala takes deep brown color and nicely roasted.
- At this stage add the clean prawns, salt and stir to combine. Turn the heat to low and cook the prawns 10 – 15 minutes.
- Serve Chettinad Prawn Masala with lachha paratha, steamed rice, and tomato rasam .
Recipe Notes:
- You can use frozen prawns as well to make Chettinad Prawn Masala.
- Do not cook the prawns for too long as they might turn chewy.
- Adjust the number of chilies in the Chettinad masala paste and curry as per your taste preference.
- You can balance the heat of spices by adding 1 – 2 tablespoons of coconut milk.
Nutrition
We follow a strict NO SPAM Policy
Chettinad Prawn Masala Recipe
Equipment
- Heavy Bottom Kadhai
- Blender
Ingredients
- 500 gram prawns cleaned and deveined
- 1 inch piece of cinnamon
- 2 green cardamom, crushed
- 2 large-size onion fine, chopped
- 2 large size tomato, blend
- salt to taste
- 4 tablespoon mustard oil/gingely oil/coconut oil
Ingredients for Chettinad Masala
- 3 - 4 curry leaves
- 1 teaspoon fennel seeds (saunf)
- 2 teaspoon black peppercorns (sabut kali mirch)
- 1 teaspoon cumin seeds (jeera)
- 4 dried red chilies esp goondu milagai variety
- 1 teaspoon coriander seeds (sabut dhaniya)
- ½ teaspoon turmeric powder
- 2 teaspoon ginger - garlic paste
Instructions
- To prepare Chettinad Prawn Masala, first wash, clean and devein the prawns. If possible, use the pre-cleaned prawns.
How To Make Chettinad Masala:
- Dry roast fennel seeds, black pepper, cumin, red chilies, coriander seeds till fragrant and slightly darkened. Grind them in a mixer to a smooth paste using little water.
- Add turmeric and ginger - garlic paste to the freshly ground spice mix. Stir to combine and set aside in a bowl.
How To Make Chettinad Prawn Masala:
- Heat oil in a large kadhai over medium heat. Add the cinnamon, cardamom pods, curry leaves and saute for few seconds till fragrant. Add the chopped onion and saute over low heat till onion is light brown.
- Next, add the tomato puree and fry the masala for 10 minutes or so over low heat. The indication of masala being ready is oil starts separating from it.
- Now add the Chettinad paste to the fried onion and stir to combine. Continue to saute the masala scraping the bottom of the kadhai, till the masala takes deep brown color and nicely roasted.
- At this stage add the clean prawns, salt and stir to combine. Turn the heat to low and cook the prawns 10 - 15 minutes.
- Serve Chettinad Prawn Masala with lachha paratha, steamed rice, and tomato rasam .
Notes
- You can use frozen prawns as well to make Chettinad Prawn Masala.
- Do not cook the prawns for too long as they might turn chewy.
- Adjust the number of chilies in the Chettinad masala paste and curry as per your taste preference.
- You can balance the heat of spices by adding 1 - 2 tablespoons of coconut milk.
Nutrition
Here is my Instant Green Chilli Pickle that is super easy to make from scratch, tasty to the core, and requires a few basic staple ingredients. This is a gluten-free, vegan, traditional-style hari mirch ka achar recipe.
Instant Indian Pickles
There are two types of Indian pickles – instant ones and then the classic conventional pickles that take days to get ready.
I am a huge fan of instant pickle recipes. Why? Because they do not require days to get ready. I can dig my finger and taste them right away.
There are a few easy Indian pickle recipes that I have learned over a period of time. Green Chilli Pickle recipe is one of them. I make it every year in a small batch during the winter season.
The green chilli pickle is easy to make, requires only 4-ingredients, and the entire pickling process takes less than 1 hour .
Ingredients Required
You need only 7 ingredients (including 3 optional ingredients) for making this hari mirch ka achar.
Green Chilli: Any variety of long, medium spicy fresh green chili is perfect for this Indian pickle. Use firm, blemish-free green chilies.
Mustard Seeds: The tiny black mustard seeds or the yellow mustard seeds also known as rai , is the key flavoring ingredient.
Mustard Oil : The pungent taste and luscious texture of the mustard oil are the soul of Indian pickles. There is no substitute for mustard oil in this green chilli pickle recipe.
Salt to season the pickle.
Optional Ingredients: Garlic, pickle masala , and turmeric are the optional flavoring ingredients.
Pickling Process
Prepare Green Chilli: Wash the green chilies. Remove the stem/crown and pat dry with a clean towel. Discard the chili seeds. If possible place them in the sunlight for 15 – 20 minutes to completely dry. Cut chilies into inch-long pieces.
Make Pickle Masala : In a small grinder, blend mustard seeds to a coarse powder. No need to make a fine paste. You can do this in a mortar pestle as well.
Pickle Making: Combine green chili, crushed mustard seeds, garlic, salt, pickle masala, turmeric in a clean and dry bowl. Mix nicely to coat each piece of chili with the spices. Transfer the green chilli pickle to a sterilized jar.
Adding Oil: Heat mustard oil in a pan till it starts smoking. Turn off the heat. Allow the mustard oil to cool down a bit. Pour the mustard oil over the pickle in the jar. Seal the jar with a lid. And shake gently once.
Instant Green Chilli Pickle is ready to serve. Store it at room temperature for a month or so.
My Tried & True Tips
Make sure green chilies are completely dry without any traces of moisture while making the pickle.
It is best if you can keep the green chilli pickle for a day in the sunlight . This way there is a rare chance of fungus and other decay in the pickles.
Adding garlic, turmeric, and pickle masala is optional and a matter of personal taste preference in this green chilli pickle recipe.
If you do not have sunlight , keep the pickle in a bright/well-lit area at room temperature rather than damp/moist places. Shake it 1 – 2 twice every day.
Always use a clean, sterilized jar with a tight-fitting lid for storing this mirch ka achaar. Use a clean and dry spoon to scoop the pickle.
More Indian Pickle Recipes
Punjabi Mango Pickle
Instant Ginger Pickle
Instant Mango Pickle
Gobi Gajar Achar
Garlic Pickle
If you try this recipe and love it, please leave a comment and a rating. This helps us grow and reach other food lovers like you.
Ingredients
- ▢ 250 gram long green chilli
- ▢ 5 – 6 cloves garlic, optional
- ▢ 2 tablespoon mustard seeds, rai
- ▢ Salt to taste
- ▢ ¼ Cup mustard oil, sarson oil
- ▢ 1 tablespoon achaar ka masala see recipe
Instructions
- Wash the green chilies. Remove the stem and pat dry with a clean towel. If possible place them in the sunlight for 15 – 20 minutes to completely dry.
- Slit the green chilies lengthwise and cut each one into 2 – 3 pieces. Set aside.
- Coarsely crush the mustard seeds in a blender. Combine mustard seeds, salt, achaar ka masala, and salt. Mix nicely.
- Now in a clean bowl mix green chillies, garlic cloves and the spice mix.
- Toss the green chillies nicely in the spice mix. Transfer the pickle to a clean, dry jar.
- Now heat mustard oil in a pan till it starts smoking. Turn off the heat.
- Allow the mustard oil to cool down a bit. Pour the mustard oil over the pickle in the jar.
- Seal the jar with a lid. And shake gently once.
- Instant Green Chilli Pickle is ready to serve.
- Store it at room temperature for a month or so.
Recipe Notes:
- Instead of achaar ka masala you can use 1 tablespoon of fenugreek seeds (crushed) and ½ teaspoon turmeric combined with mustard seeds.
Nutrition
We follow a strict NO SPAM Policy
