Do Not Waste Time! 10 Facts Until You Reach Your Chettinad prawns

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Before you jump to Chettinad prawns recipe, you may want to read this short interesting healthy tips about Precisely Why Are Apples So Good For Your Health.

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We hope you got insight from reading it, now let’s go back to chettinad prawns recipe. You can cook chettinad prawns using 20 ingredients and 8 steps. Here is how you cook it.

The ingredients needed to cook Chettinad prawns:

1. Provide 15-20 Prawns jumbo
2. Use For the marinade:
3. Provide 1/2 tsp Chilli powder
4. Take 1/4 tsp Turmeric
5. Prepare 1/4 tsp Coriander powder
6. You need to taste Salt
7. Use For the masala
8. Provide 4 tbsps Refined oil / coconut oil
9. Use 10-15 Curry leaves
10. Take 2-3 Whole fried red chillies
11. You need 1 cup Chopped onions
12. Prepare 2 tbsp Ginger garlic paste
13. You need 1/2 cup Chopped tomatoes
14. Take 1 tbsp Red chilli
15. You need 1 tbsp Cumin
16. Provide 1/2 tsp Turmeric
17. Prepare 1 tbsp Coriander powder
18. Take 2-3 tbsps Grated coconut
19. Provide As needed Chopped coriander for garnish
20. Take 1/2 cup Water

Instructions to make Chettinad prawns:

1. Marinate cleaned and deveined prawns with a lil salt, red chilli powder, turmeric and coriander powder and keep aside for 5-10 mins.
2. In a pan, add oil, when the oil is hot, add curry leaves and whole dried chillies and let it splutter.
3. Then add chopped onions. Ginger-garlic paste and sauté it till the onions get golden.
4. Then add chopped tomatoes and cook till they get mushy.
5. Now add in the spice powders, turmeric, red chilli powder, pepper powder, coriander and cumin powder and mix well.
6. You can also add in coconut, in case you want a thicker gravy. Add a lil water and let all the masala come together.
7. Now add in the prawns. Sauté it with the masala by adding some water and let it cook for about 5 mins, as the prawns gets cooked very fast
8. Switch off the flame and garnish with chopped coriander. You can adjust the water depending on the consistency of the gravy you are looking for.

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