Chettinad Prawn Masala Recipe

• 份量: 4 servings
• 准备时间: 10 minutes
• 总时间: 40 minutes

配料

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

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

步骤

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.

营养

• 卡路里: 300 kcal
• 总脂肪: 16 g
• 饱和脂肪: 2 g
• 胆固醇: 315 mg
• 钠: 980 mg
• 总碳水化合物: 11 g
• 膳食纤维: 3 g
• 总糖: 4 g
• 蛋白质: 27 g