15-Min Chettinad Prawn Masala
Fiery South Indian shrimp in a coconut-pepper sauce with the signature heat and depth of Chettinad spices. Ready in under 15 minutes, no slow simmer needed.
- Total time
- 15 min
- Servings
- 2
- Calories
- 285
- Protein
- 28g
Ingredients
- ¾ lb medium shrimp, peeled and deveined
- 2 tbsp Chettinad masala powder (or store-bought Indian red curry paste)
- ¾ cup coconut milk
- 1 medium tomato, diced
- 1 large shallot, thinly sliced
- ¼ cup cilantro, chopped (optional)
Instructions
- 1
Heat 2 tbsp oil in a large skillet over medium-high until shimmering, about 60 seconds.
- 2
Add shallot and cook, stirring, until softened and golden, 2 minutes. Stir in masala powder and cook 30 seconds until fragrant.
- 3
Pour in coconut milk, add diced tomato, and bring to a gentle simmer, 2 minutes. Season with salt and pepper.
- 4
Slide shrimp into the sauce and cook, stirring gently, until pink and cooked through, 3–4 minutes.
- 5
Taste and adjust seasoning. Garnish with cilantro if using. Serve hot over rice or with naan.
Tools you’ll need
- large skillet (12-inch)
- wooden spoon or spatula
- measuring spoons
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