500 grams prawns, cleaned and deveined
4 tbsp oil
1-inch piece of cinnamon
2 cardamom pods
2 sprigs of curry leaves
2 tsp ginger garlic paste
1 tbsp fennel seeds
2 tsp black peppercorns
1 tsp cumin seeds
4 dry red chillies
1 tsp coriander seeds
½ tsp turmeric powder
Step 1 – Clean and devein the prawns.
Step 2 – Roast the fennel seeds, black pepper, cumin, red chillies and coriander seeds in a pan. Grind them into a paste with a little water. Add turmeric powder and ginger-garlic paste to the spices and stir it well. Set it aside.
Step 3 – Heat oil and add cinnamon, cardamom pods, curry leaves to a pan. Add chopped onions later and saute it on low flame until they become golden in colour. Add the tomato puree and stir it well. Let it cook for 10 mins on low heat.
Step 4 – As the oil starts getting separated from the masala, add the freshly grounded Chettinad paste and stir well.
Step 5 – Add the cleaned prawns and salt to the masala. Let the prawns cook for 10-15 mins on low flame. Serve with piping hot rice or porotta!
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