Recipes, Sea food Recipes

CHETTINAD PRAWN CURRY

  • Total Time5 min
  • Serving Size3

    Ingredients:

    • 250 grams prawns
    • 2 tablespoons  oil
    •  2 cardamoms
    •   1 teaspoon fennel seeds
    • 3 sprigs curry leaves
    • 2 medium sized onions
    • 2 medium tomatoes
    • 2 teaspoons ginger garlic paste
    • salt
    • 2 sprigs coriander leaves
    • 1 teaspoon Thillai’s Malabar Black pepper powder
    • 1 teaspoon Thillai’s Guntur Chilli powder
    •   ½ teaspoon Thillai’s Erode turmeric Powder
    • 1 teaspoon Thillai’s Nattu Malli Coriander powder

    Preparation Method:

    1

    Heat 2 tablespoons oil in a pan and add in the 1 teaspoon fennel seeds, 2 cardamoms and curry leaves. Add in the finely 2 chopped onions and fry for 5-6 minutes until the onions are brown.

    2

    Add in the 2 chopped tomatoes, 2 Teaspoons ginger garlic paste, 1 teaspoon of Thillai’s Malabar Black Pepper Powder, 1 teaspoon of Thillai’s Guntur Chilli Powder, ½ Teaspoon of Thillai’s Erode Turmeric Powder, 1 teaspoon Thillai’s Nattu Malli Coriander Powder and the salt. Saute for 5-6 minutes on medium flame until the tomatoes are cooked and the oil starts separating from the mixture. The mixture should be dry by now.

    3

    Add in the cleaned 250g prawns to the mixture. Prawns cook fast. Saute for 4-5 minutes until the prawns are fully cooked. Garnish the prawn Curry with coriander leaves.

     

     

    Tastes with Best: Chappathi and parrota