Chettinad Prawn Masala is a finger-licking great South Indian style prawn curry. It is hot, intense, and ideal curry to present with steamed rice or Malabar parotta.

The Chettinad Masala

One of the mark qualities of any Chettinad Curry is the masala. I'm enamored with this fragrant, flavorsome, red hot Chettinad masala from the affluent local area of Tamil dealers, known as Chettiyars.
All you want - fennel seeds, dark peppercorns, cumin seeds, dry red chilies, coriander seeds, ginger, and garlic. Dry dish, mix and the newly made Chettinad masala is prepared for the curries. It genuinely deserve all the work.

TIP: On the off chance that you are searching for a real taste, take a stab at utilizing the most ideal that anyone could hope to find fixings to make the curry glue. Like, the entire peppercorns rather than dark pepper powder, brilliant and fresh dry red chilies, and obviously the new curry leaves.

On the off chance that you are pondering the zestiness of this curry glue, then, at that point, don't! Eliminate the seeds from the red chilies to diminish the intensity in the curry glue. Additionally, change the quantity of chilies and peppercorns according to individual inclination.
A sprinkle of coconut milk can likewise be added to the curry to quiet down the hotness.

About Prawn Masala

This legendary South Indian curry finds opportunity to prepare and is for sure a treat for the culinary faculties.
What's not to adore about Chettinad Prawn Masala? It resembles all my number one things, stewed in one pot - prawns, Chettinad masala, gingelly oil, and heaps of flavors.

Bit by bit Chettinad Prawn Masala

Begin with making the Chettinad Masala Glue. It is a two-step simple strategy. Dry dish the flavors, and afterward grind them.
The prawn/shrimp requires no marination for making Chettinad Curry.

Then, plan onion and tomato masala by broiling for the curry.
Add the Chettinad curry glue, shrimp, salt, slow cook till meat is delicate, and the Prawn Chettinad Masala is prepared!

Serving Idea

Whether it is the customary Chicken Chettinad or prawn masala, the two of them are my lunch top choices with a load of ghee rice and tomato garlic rasam. The blend is a flat out foodgasm somewhat experience.
The Chettinad prawn masala tastes scrumptious with Malabar parotta, pillowy appam, or a fresh dosa too.
It is a powerful, strong, hot curry that supplements Indian bread and rice dishes impeccably.