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.
|Lime||1/2 , juiced|
|Turmeric powder||1/2 Teaspoon|
|For spice paste:|
|Cumin seeds||1/2 Tablespoon|
|Coriander seeds||1/2 Tablespoon|
|Black peppercorns||1 Tablespoon|
|Fennel seeds||1/2 Tablespoon|
|Cinnamon stick||1 Inch|
|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!