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Home » Everyday Indian Recipes » Chettinad Prawn Masala Recipe

Published: Dec 10, 2020 | Modified: Oct 4, 2021 by Hina Gujral

Chettinad Prawn Masala Recipe

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Chettinad Prawn Masala is a finger-licking good South Indian style prawn curry. It is spicy, bold, and perfect curry to serve with steamed rice or Malabar parotta. So far one of the best prawn curry recipes on my website.

Prawn Masala South Indian StylePin

The Chettinad Masala

One of the signature characteristics of any Chettinad Curry is the masala. I am in love with this fragrant, flavorsome, fiery Chettinad masala from the wealthy community of Tamil traders, known as Chettiyars.

All you need – fennel seeds, black peppercorns, cumin seeds, dry red chilies, coriander seeds, ginger, and garlic. Dry roast, blend and the freshly made Chettinad masala is ready for the curries. It is worthy of all the effort.

TIP: If you are looking for an authentic taste, then try using the best available ingredients to make the curry paste. Like, the whole peppercorns instead of black pepper powder, bright and crisp dry red chilies, and of course the fresh curry leaves.

In case you are wondering about the spiciness of this curry paste, then don’t! Remove the seeds from the red chilies to lessen the heat in the curry paste. Also, adjust the number of chilies and peppercorns as per personal preference.

A splash of coconut milk can also be added to the curry to calm down the hotness.

aerial shot of Chettinad Masala in a grinderPin

About Prawn Masala

This epic South Indian curry takes no time to get ready and is indeed a treat for the culinary senses. 

What’s not to love about Chettinad Prawn Masala? It’s like all my favorite things, simmered in one pot – prawns, Chettinad masala, gingelly oil, and loads of spices.

More Reasons To LOVE

gluten-free

one pot curry

easy to make

meal prep friendly curry paste

Prawn Masala South Indian StylePin

Step-By-Step Chettinad Prawn Masala

Start with making the Chettinad Masala Paste. It is a two-step easy method. Dry roast the spices, and then grind them.

The prawn/shrimp does not require any marination for making Chettinad Curry.

collage of Chettinad Chicken cooking stepsPin

Next, prepare onion and tomato masala by frying for the curry.

Add the Chettinad curry paste, shrimp, salt, slow cook till meat is tender, and the Prawn Chettinad Masala is ready!

Serving Suggestion

Whether it is the traditional Chicken Chettinad or prawn masala, both of them are my lunch favorites with a heap of ghee rice and tomato garlic rasam. The combination is an absolute foodgasm kinda experience.

The Chettinad prawn masala tastes delicious with Malabar parotta, pillowy appam, or a crisp dosa as well.

It is a robust, bold, spicy curry that complements Indian bread and rice dishes perfectly.

More Prawn Recipes

Tandoori Prawns (Grilled Prawns)

Red Sauce Shrimp Spaghetti

Punjabi Prawn Masala

Shrimp Quinoa Stir Fry

Prawn Mango Salad

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If you try this recipe and love it, please leave a comment and a Star Rating. This helps us grow and reach many other food lovers like you, who are looking for a perfect tried and tested recipe. 

side shot of Chettinad prawn curry served in a tradtional servewarePin

Chettinad Prawn Masala Recipe

Chettinad Prawn Masala is a finger-licking good South Indian style prawn curry. Learn how to make prawn masala in a few simple steps. 
5 from 11 votes
Print Pin Rate
Course: Main Course
Cuisine: Indian
Prep Time: 10 minutes
Cook Time: 30 minutes
Total Time: 40 minutes
Servings: 4
Calories: 300kcal
Author: Hina Gujral
  • Heavy Bottom Kadhai
  • Blender
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Ingredients

  • 500 gram prawns cleaned and deveined
  • 1 inch piece of cinnamon
  • 2 green cardamom, crushed
  • 2 large-size onion fine, chopped
  • 2 large size tomato, blend
  • salt to taste
  • 4 tablespoon mustard oil/gingely oil/coconut oil

Ingredients for Chettinad Masala

  • 3 – 4 curry leaves
  • 1 teaspoon fennel seeds (saunf)
  • 2 teaspoon black peppercorns (sabut kali mirch)
  • 1 teaspoon cumin seeds (jeera)
  • 4 dried red chilies esp goondu milagai variety
  • 1 teaspoon coriander seeds (sabut dhaniya)
  • ½ teaspoon turmeric powder
  • 2 teaspoon ginger – garlic paste

Instructions

  • To prepare Chettinad Prawn Masala, first wash, clean and devein the prawns. If possible, use the pre-cleaned prawns.

How To Make Chettinad Masala:

  • Dry roast fennel seeds, black pepper, cumin, red chilies, coriander seeds till fragrant and slightly darkened. Grind them in a mixer to a smooth paste using little water.
  • Add turmeric and ginger – garlic paste to the freshly ground spice mix. Stir to combine and set aside in a bowl.

How To Make Chettinad Prawn Masala:

  • Heat oil in a large kadhai over medium heat. Add the cinnamon, cardamom pods, curry leaves and saute for few seconds till fragrant. Add the chopped onion and saute over low heat till onion is light brown.
  • Next, add the tomato puree and fry the masala for 10 minutes or so over low heat. The indication of masala being ready is oil starts separating from it.
  • Now add the Chettinad paste to the fried onion and stir to combine. Continue to saute the masala scraping the bottom of the kadhai, till the masala takes deep brown color and nicely roasted.
  • At this stage add the clean prawns, salt and stir to combine. Turn the heat to low and cook the prawns 10 – 15 minutes.
  • Serve Chettinad Prawn Masala with lachha paratha, steamed rice, and tomato rasam. 

Recipe Notes:

  • You can use frozen prawns as well to make Chettinad Prawn Masala. 
  • Do not cook the prawns for too long as they might turn chewy. 
  • Adjust the number of chilies in the Chettinad masala paste and curry as per your taste preference. 
  • You can balance the heat of spices by adding 1 – 2 tablespoons of coconut milk. 

Nutrition

Calories: 300kcal | Carbohydrates: 11g | Protein: 27g | Fat: 16g | Saturated Fat: 2g | Cholesterol: 315mg | Sodium: 980mg | Potassium: 375mg | Fiber: 3g | Sugar: 4g | Vitamin A: 578IU | Vitamin C: 53mg | Calcium: 235mg | Iron: 4mg
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Cchettinad Prawn MasalaPin

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Rava Idli Recipe

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Comments

  1. Nithya says

    February 26, 2019 at 11:29 am

    My mouth is drooling when I look at your prawn curry.

    Reply
    • Hina Gujral says

      February 26, 2019 at 2:14 pm

      I am so happy that you like it 🙂

      Reply
  2. Evonne Arokeeya says

    May 03, 2020 at 2:23 pm

    It’s an awesome recipe. Thank u!

    Reply
    • Hina Gujral says

      May 03, 2020 at 5:48 pm

      Always my pleasure 🙂

      Reply
  3. Dolly says

    June 20, 2020 at 3:00 pm

    Lovely… will make today

    Reply
    • Hina Gujral says

      June 20, 2020 at 7:09 pm

      Great! Love, Hina

      Reply
  4. Madhavi Puri says

    July 06, 2020 at 6:45 am

    Lovely!! Am going to make it today!!

    Reply
    • Hina Gujral says

      July 06, 2020 at 11:33 am

      Glad you like it!

      Reply
  5. Priya says

    September 20, 2020 at 12:26 pm

    Tried it and was great except the masala was little too much so added coconut milk to compensate it.

    Reply
    • Hina Gujral says

      September 21, 2020 at 11:14 am

      Glad you liked the flavors. Thank you for your feedback.

      Reply
  6. Puvi says

    December 20, 2020 at 6:31 am

    Hi there, can i double the recipe?

    Reply
    • Hina Gujral says

      December 21, 2020 at 11:19 am

      Yes, you can.

      Reply
  7. PRESHA NAIR says

    January 16, 2021 at 11:08 am

    Your recipe came out so good! But I added more chilli for preference but was really good ????

    Reply
    • Hina Gujral says

      January 16, 2021 at 5:32 pm

      thank you so much for your feedback!

      Reply
  8. Naavin Kv says

    January 18, 2021 at 2:01 pm

    So I tried it, I would say my family member enjoyed it well and the taste was so nice and mouth watering ????❤️

    Thanks for the excellent recipe????

    Reply
    • Hina Gujral says

      January 18, 2021 at 2:55 pm

      thank you so much for such a sweet feedback!

      Reply
  9. Thejeswari says

    February 10, 2021 at 11:50 pm

    Tried the recipe today, it’s so easy and really yumm!!! Got quite the compliments ☺️. Thank you for the nice recipe.

    Reply
    • Hina Gujral says

      February 11, 2021 at 11:36 am

      I am so happy to read your feedback!

      Reply
  10. rubby says

    September 05, 2021 at 12:57 pm

    Thanks For Sharing this Amazing Recipe. My Family Loved It. I will be sharing this Recipe with my Friends. Hope They will like it.

    Reply
    • Hina Gujral says

      September 05, 2021 at 5:50 pm

      I am so happy to read your feedback. This chettinad masala is my personal favorite too 🙂

      Reply
  11. Tara says

    October 29, 2021 at 12:02 am

    5 stars
    Wow, Hina! Thank you for this recipe! It was quite straightforward and tasted like it was made at a great restaurant 😀 It did turn out a bit spicy but added coconut milk and it was even tastier!

    Reply
    • Hina Gujral says

      October 29, 2021 at 4:58 pm

      I am so happy to read your comment. Coconut milk is a great way to balance the heat of curry and make it even more creamy.

      Reply
  12. S.Gerald says

    January 19, 2022 at 10:46 am

    5 stars
    Loved the taste, made the tomato rasam to go with as per your suggestion. Awesome combination! Thanks.

    Reply
    • Hina Gujral says

      January 19, 2022 at 11:53 am

      I am so happy to read your feedback.

      Reply
  13. Shayan says

    January 31, 2022 at 1:05 am

    5 stars
    Really tasty. I was concerned about the spice level when I tasted the paste so started off with 2/3 of it. With the tomatoes it got a little diluted so I add more but not all of it. Spice level turned out great. I added coconut milk to tame it a bit and get a bit more gravy.

    Reply

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