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Chettinad Prawns Fry/Chettinad Shrimp Fry

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  • Author: Maria B. Evans
  • Prep Time: 15 minutes
  • Cook Time: 15 minutes
  • Total Time: 30 minutes
  • Yield: 3-4 servings 1x
  • Category: Side Dish, Appetizer
  • Method: Frying
  • Cuisine: South Indian, Chettinad

Description

This Chettinad Prawns Fry is a spicy, aromatic South Indian dish packed with bold flavors from freshly ground Chettinad spices. It’s dry, crispy, and perfect as a side dish or appetizer!


Ingredients

Units Scale
For the Prawns:
  • 500g (1 lb) prawns (cleaned & deveined)
  • 1/2 tsp turmeric powder
  • 1/2 tsp salt
  • 1 tbsp lemon juice
For the Chettinad Masala:
  • 1 tsp fennel seeds
  • 1 tsp cumin seeds
  • 1 tsp black peppercorns
  • 1 tsp coriander seeds
  • 2 dried red chilies
  • 1-inch cinnamon stick
  • 2 cloves
  • 2 cardamom pods
For the Fry:
  • 2 tbsp oil (preferably coconut oil)
  • 1 medium onion (finely chopped)
  • 1 tsp ginger-garlic paste
  • 1 sprig curry leaves
  • 1 small tomato (finely chopped)
  • 1/2 tsp turmeric powder
  • 1/2 tsp red chili powder (adjust to taste)
  • 1/2 tsp garam masala
  • Salt to taste
  • 1 tbsp chopped coriander leaves (for garnish)

Instructions

Step 1: Marinate the Prawns
  1. Clean the prawns and pat them dry.
  2. Marinate with turmeric, salt, and lemon juice. Set aside for 10 minutes.
Step 2: Prepare the Chettinad Masala
  1. Dry roast fennel seeds, cumin seeds, black peppercorns, coriander seeds, dried red chilies, cinnamon, cloves, and cardamom until fragrant (about 1-2 minutes).
  2. Cool slightly, then grind into a coarse powder. Set aside.
Step 3: Cook the Prawns
  1. Heat oil in a pan. Add chopped onions and sauté until golden brown.
  2. Add ginger-garlic paste and curry leaves. Sauté for another minute.
  3. Stir in chopped tomatoes and cook until soft.
  4. Add turmeric, red chili powder, and the freshly ground Chettinad masala. Mix well.
  5. Add the marinated prawns and fry on medium heat for 4-5 minutes until fully cooked.
  6. Sprinkle garam masala and stir-fry for another minute until everything is well coated and slightly crispy.
Step 4: Serve
  • Garnish with fresh coriander and serve hot with rice, dosa, or parotta!

Notes

  • For extra crispiness, add 1 tsp rice flour while frying the prawns.
  • Adjust the spice level by increasing or reducing black pepper and red chilies.
  • Use coconut oil for an authentic Chettinad flavor.
  • Pair with lemon wedges for a tangy touch!

Nutrition

  • Calories: ~250 kcal
  • Sodium: ~600mg
  • Fat: ~12g
  • Saturated Fat: ~4g
  • Carbohydrates: ~8g
  • Fiber: ~3g
  • Protein: ~30g