Chettinad prawn curry
A fiery and aromatic South Indian prawn curry with a rich tomato-based masala, finished with fresh cilantro and green chilies.
- Total time
- 30 min
- Servings
- 4
- Calories
- 220
- Protein
- 25g
comfortingIndiangluten-freeseafoodsaucyweeknight dinnercurrymain course
Ingredients
- 500 g prawns
- 1 medium onion
- 2 medium tomato
- 2 whole green chilies
- 1 tbsp ginger-garlic paste
- 2 tsp Chettinad masala powder
- ½ tsp turmeric powder
- 2 tbsp coconut oil
- ¼ cup cilantro
- 1 tsp salt
Instructions
- 1
Heat oil in a pan and sauté sliced onions until golden brown.
- 2
Add green chilies and ginger-garlic paste; cook for 2 minutes.
- 3
Stir in chopped tomatoes and cook until soft and mushy.
- 4
Add Chettinad masala, turmeric, and salt; fry for a minute.
- 5
Add prawns and cook until they turn pink and are coated well.
- 6
Garnish with fresh cilantro and serve hot with rice or bread.
Tools you’ll need
- large skillet or pan
- wooden spoon
- knife
- cutting board
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