Description
Spicy Chettinad Prawns Fry unleashes South Indian culinary magic with bold, fiery flavors dancing through succulent shrimp. Pepper, garlic, and aromatic spices create an irresistible dish you’ll crave after one delectable bite.
Ingredients
Scale
Main Protein:
- 500 grams (1 pound) prawns/shrimp (peeled & deveined, tails optional)
Spices and Seasonings:
- ½ teaspoon salt
- ½ teaspoon turmeric powder
- 1 teaspoon red chili powder
- 1 teaspoon coriander powder
- 1 teaspoon fennel seeds
- 1 teaspoon black pepper powder
- ½ teaspoon garam masala (optional, for extra depth)
- 1 tablespoon Chettinad spice mix (see notes for homemade version)
Aromatics and Additional Ingredients:
- 1 tablespoon lemon juice
- 1 tablespoon ginger-garlic paste
- 2 tablespoons oil (coconut oil for authentic flavor)
- 1 small onion (finely chopped)
- 2 dried red chilies (optional, for extra heat)
- 1 sprig curry leaves
- 1 tablespoon chopped coriander leaves (for garnish)
- 1 teaspoon ghee (optional, for finishing flavor)
Instructions
- Blend freshly ground spices with the raw prawns, ensuring each morsel is thoroughly coated with the aromatic marinade of salt, turmeric, chili powder, coriander powder, zesty lemon juice, and pungent ginger-garlic paste.
- Allow the seafood to absorb the intense Chettinad flavors, letting the marinade penetrate deeply for 15-30 minutes at room temperature while assembling the remaining cooking components.
- Heat a heavy-bottomed skillet or cast-iron pan until it reaches a searing temperature, creating an ideal surface for caramelizing and developing rich, deep flavors.
- Drizzle a thin layer of oil across the heated surface, ensuring even distribution and preventing the delicate prawns from sticking.
- Carefully transfer the marinated prawns into the hot pan, arranging them in a single layer to promote uniform browning and prevent overcrowding.
- Sauté the prawns over medium-high heat, gently turning each piece to achieve a golden-brown exterior and ensuring they remain juicy and tender.
- As the prawns cook, their color will transform from translucent to opaque white, signaling they are approaching perfect doneness.
- Sprinkle additional ground spices during the cooking process to enhance the robust Chettinad flavor profile.
- Remove from heat once the prawns develop a crisp exterior and have cooked through completely, typically taking 4-6 minutes.
- Garnish with fresh curry leaves and chopped cilantro for an aromatic finishing touch, serving immediately to preserve maximum flavor and texture.
Notes
- Marinate seafood for maximum flavor absorption, ensuring each prawn gets coated evenly with the spice blend.
- Adjust spice levels by reducing chili powder for milder palates or adding extra for heat-loving taste buds.
- Choose fresh, high-quality prawns with firm texture and sweet aroma to elevate the dish’s overall taste profile.
- Enable gluten-free preparation by verifying all spice powders are certified gluten-free before mixing ingredients.
- Prep Time: 10 minutes
- Cook Time: 15 minutes
- Category: Dinner, Snacks
- Method: Frying
- Cuisine: Indian
Nutrition
- Serving Size: 4
- Calories: 250
- Sugar: 1g
- Sodium: 500mg
- Fat: 15g
- Saturated Fat: 6g
- Unsaturated Fat: 9g
- Trans Fat: 0g
- Carbohydrates: 10g
- Fiber: 2g
- Protein: 20g
- Cholesterol: 150mg