Chettinad Prawn Masala

Ingredients

• 500g prawns (peeled and deveined)
• 2 tablespoons oil
• 1 large onion, finely chopped
• 2 tomatoes, chopped
• 1 tablespoon ginger-garlic paste
• 2-3 green chilies, slit
• 1 teaspoon turmeric powder
• 1 teaspoon red chili powder
• 1 teaspoon coriander powder
• 1 teaspoon cumin powder
• 1 teaspoon fennel seeds
• 1 tablespoon poppy seeds (optional)
• 1 tablespoon grated coconut (fresh or desiccated)
• 2-3 sprigs curry leaves
• 1 tablespoon tamarind paste or tamarind pulp
• Salt to taste
• Fresh coriander leaves for garnish

Instructions

1. Heat oil in a pan, and add fennel seeds. Once they splutter, add the chopped onions and sauté until golden brown.
2. Add the ginger-garlic paste and green chilies. Sauté until fragrant.
3. Add chopped tomatoes, turmeric powder, red chili powder, coriander powder, cumin powder, and a pinch of salt. Cook until the tomatoes soften and the oil starts to separate.
4. Add the grated coconut and poppy seeds. Stir well and cook for another 2-3 minutes.
5. Add prawns to the pan and mix well, allowing them to coat with the masala. Cook for 5-7 minutes, or until prawns are cooked through.
6. Add tamarind paste or pulp and a little water (if needed) to achieve the desired consistency. Stir everything together.
7. Let the curry simmer for another 5 minutes to allow the flavors to meld.
8. Garnish with curry leaves and fresh coriander leaves.
9. Serve hot with rice or Indian bread (roti, naan). Enjoy your Chettinad Prawn Masala!