Chettinad Prawns Fry/Chettinad Shrimp Fry

Short Description

Chettinad Prawns Fry is a spicy and flavorful South Indian dish featuring marinated prawns stir-fried with aromatic spices. This dish is quick to make and pairs perfectly with rice, roti, or as an appetizer.

Why You’ll Love This Recipe

• Packed with bold and authentic Chettinad flavors
• Quick and easy to prepare
• Perfect as a side dish or appetizer
• Customizable spice levels
• Uses simple pantry ingredients

this Recipe

Ingredients

(Tip: You’ll find the full list of ingredients and measurements in the recipe card below.)

• Prawns (cleaned and deveined)
• Onion, finely chopped
• Garlic, minced
• Ginger, minced
• Green chilies, sliced
• Curry leaves
• Tomatoes, finely chopped
• Mustard seeds
• Fennel seeds
• Turmeric powder
• Red chili powder
• Coriander powder
• Cumin powder
• Black pepper powder
• Garam masala
• Salt, to taste
• Lemon juice
• Oil
• Fresh coriander, chopped (for garnish)

Directions

1. In a bowl, marinate the prawns with turmeric, red chili powder, salt, and lemon juice. Set aside for 10 minutes.
2. Heat oil in a pan over medium heat. Add mustard seeds and fennel seeds, allowing them to splutter.
3. Add chopped onions, garlic, ginger, green chilies, and curry leaves. Sauté until onions turn golden brown.
4. Stir in tomatoes and cook until soft and mushy.
5. Add coriander powder, cumin powder, black pepper powder, and garam masala. Cook for another minute.
6. Add the marinated prawns and stir-fry for 5-7 minutes until fully cooked.
7. Adjust seasoning if needed and garnish with fresh coriander.
8. Serve hot with rice, roti, or as a standalone appetizer.

Servings and Timing

• Servings: 4
• Prep Time: 15 minutes
• Cook Time: 15 minutes
• Total Time: 30 minutes

Variations

• Extra Spicy: Add more black pepper and red chili powder.
• Tangy Twist: Increase the lemon juice for a zesty flavor.
• Dry Version: Cook longer until the prawns absorb all the spices.
• Coconut Flavored: Add grated coconut for a richer texture.
• Herb-Infused: Add a few fresh mint leaves for a refreshing taste.

Storage/Reheating

• Store leftovers in an airtight container in the refrigerator for up to 2 days.
• Reheat in a pan over low heat for best results.
• Avoid microwaving on high to prevent the prawns from becoming rubbery.

FAQs

Can I use frozen prawns?

Yes, just ensure they are properly thawed and patted dry before cooking.

What can I serve with Chettinad Prawns Fry?

It pairs well with steamed rice, chapati, or dosa.

Can I reduce the spice level?

Yes, adjust the red chili and black pepper to your preference.

How do I prevent overcooking prawns?

Cook just until they turn pink, about 5-7 minutes, for the best texture.

Can I use other seafood?

Yes, this recipe works well with squid, fish, or even chicken.

What type of prawns are best?

Fresh, medium to large prawns work best for this dish.

Can I make this dish ahead of time?

Yes, but for the best taste and texture, cook the prawns just before serving.

Can I add coconut milk?

Traditionally, this is a dry dish, but you can add coconut milk for a creamy twist.

What oil works best for this dish?

Use coconut oil for an authentic South Indian flavor.

How can I make it healthier?

Reduce the oil and use a non-stick pan to cook with minimal fat.

Conclusion

Chettinad Prawns Fry is a delicious and spicy seafood dish that brings the authentic flavors of South India to your kitchen. Quick, easy, and incredibly flavorful, this dish is perfect for seafood lovers. Try it today and enjoy a taste of Chettinad cuisine!

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