Chettinad Eraal Masala (Chettinad Prawn Curry)

Ingredients (13)

• prawns500 g
• gingelly oil3 tbsp
• shallots1 cup
• garlic0.25 cup
• tomato1
• red chilli powder1.5 tbsp
• ginger garlic paste0.5 tsp
• garam masala powder0.5 tsp
• turmeric powder0.25 tsp
• salt1 tsp
• lemon juice0.5 tsp
• fresh coriander leaves2 tbsp
• curry leaves1 sprig

Method

1. 1

   Wash, clean and devein the prawns.

2. 2

   Pat them dry using kitchen paper.

3. 3

   In a bowl, combine the prawns with the chilli powder, ginger garlic paste, garam masala, turmeric powder, salt and lemon juice.

4. 4

   Mix well until all the prawns are evenly coated.

5. 5

   Cover and marinate for 15 minutes.

6. 6

   Heat the gingelly oil in a heavy-bottomed kadai over medium heat.

7. 7

   If using, add the curry leaves and fry for a few seconds.

8. 8

   Add the chopped shallots and sauté until soft and lightly golden.

9. 9

   Add the chopped garlic and cook for 1–2 minutes until fragrant.

10. 10

    Add the chopped tomato and cook until it becomes soft and pulpy and the oil begins to separate.

11. 11

    Add the marinated prawns to the pan and mix gently with the masala.

12. 12

    Cook over medium heat for 3–4 minutes.

13. 13

    Cover and cook for another 3–5 minutes, stirring once or twice.

14. 14

    Remove the lid and continue cooking until the masala thickens and coats the prawns.

15. 15

    Taste and adjust the seasoning if required.

16. 16

    Garnish with chopped coriander leaves before serving.