Chettinad Prawns Fry/Chettinad Shrimp Fry

Prep Time: 5min
Cook Time: 30min
Total Time: 35min
Yield: 4-5 Servings

Ingredients

500 Grams Tiger Prawns/Shrimp, peeled & deveined
1 Medium Sized Onion, finely chopped
1 Tspn Red Chilli Powder
Salt to Taste
1/8 Tspn Turmeric Powder
2 Tspn Gingergarlic Paste
Few Curry Leaves (Karivepaku)
2 Tblspn Mint Leaves (Pudina), chopped
2 Tblspn Cilantro Leaves (Kothmir), chopped
2 Tblspn Oil

For Chettinad Masala

1 Tblspn Dry Coconut Powder
1/2 Tspn Black Cumin Seeds(Shahjeera)
1-2 Small Cinnamon(Dalchini) Sticks
3 Green Cardamom(Ellachi) Pods
3/4 Tspn Pepper Corns
1/2 Tspn Fennel Seeds (Saunf)
1/4 Tspn Cumin(Jeera) Seeds
1-2 Cloves(Lavang)
4 Dry Red Chillies
2 Tspn Coriander Seeds(Dhania)

Directions

• Wash shrimp under running water & drain.
• Heat a pan on a low flame & add all the chettinad masala ingredients. Dry roast for 2-3 minutes or until golden brown. 
• Turn off the flame & let it cool at room temperature. Add it to a mixie jar & grind into a smooth powder. Keep aside.

• In a wide pan or kadai heat 2 tablespoons of oil on a medium-low flame, add curry leaves & saute for a minute. Add chopped onion & fry until they turn translucent. 

• Now add gingergarlic paste & saute for a minute. Add red chilli powder, salt, turmeric powder & saute for a second. 

• Add shrimp, cilantro leaves, mint leaves, prepared chettinad masala powder & mix everything well. 

• Cover with a lid & cook for 15-20 minutes until gravy thickens by stirring occasionally or until shrimp turns tender & soft. 

• Turn off the flame & finally garnish with few cilantro leaves.
• Serve chettinad shrimp fry with rice or roti or tandoori roti or garlic butter naan.