Prawn Chettinad

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Jul. 22, 2019

The name Chettinad conjures up a vision of intense flavours of spices and coconut. This recipe for this hails from Tamil Nadu in India. Prawn or Shrimp is en robed in a wonderful combination of dried chillies and spices, curry leaves and grated coconut and is shallow fried in coconut oil. This version will yield a thicker gravy more suitable to eat with rotis or appams but you can easily make this a more gravy type consistency by adding more water to the ground spice paste.


Prawns/Shrimp 500 Gram
Lime 1/2 , juiced
Salt To Taste
Turmeric powder 1/2 Teaspoon
For spice paste:
Kashmiri chillies 4
Cumin seeds 1/2 Tablespoon
Coriander seeds 1/2 Tablespoon
Black peppercorns 1 Tablespoon
Fennel seeds 1/2 Tablespoon
Cinnamon stick 1 Inch
Star anise 1
Grated coconut 1/4 Cup (4 tbs)
Water 1/3 Cup (5.33 tbs) (in total)
Coconut oil 2 Tablespoon
Diced onion 1 Cup (16 tbs)
Mustard seeds 1/2 Teaspoon
Curry leaves 1/2 Cup (8 tbs)
Ginger garlic paste 1/2 Teaspoon
Tomato paste 1 Teaspoon



1. Marinate the prawn or shrimp with the lime juice, salt and turmeric.


2. Grind all the dry spices together and add the coconut, some water and grind again.

3. Heat the coconut oil and sauce the onion.

4. Add the mustard seeds and curry leaves and allow the onion to turn a golden brown.

5. Add the ginger and garlic paste.

6. Add the ground masala and saute.

7. Add the prawn or shrimp and allow it to cook.

8. Add the water and the tomato paste.


9. Serve and enjoy!

Recipe Summary

Difficulty Level: Easy
Cook Time: 20 Minutes
Ready In: 20 Minutes
Servings: 4