Karaikudi Eral Masala | Chettinad Prawn Masala

Karaikudi Prawn masala is another flavourful dish from Chettinad cuisine, a dish that no seafood lover should ever miss! This Chettinad prawn masala is easy to prepare, and the sweet prawns blend well with the heady Chettinad spices. The Karaikudi Prawn masala is finger-licking good and is served best with steamed rice or porotta.

Recipe Facts

Preparation Time
10 mins
Cooking Time
30 mins
Category
Non Veg
Type
Main course

500 grams prawns, cleaned and deveined
4 tbsp oil
2 tomatoes
2 onions
1-inch piece of cinnamon
2 cardamom pods
Salt
2 sprigs of curry leaves
2 tsp ginger garlic paste
1 tbsp fennel seeds
2 tsp black peppercorns
1 tsp cumin seeds
4 dry red chillies
1 tsp coriander seeds
½ tsp turmeric powder

Step 1 – Clean and devein the prawns.

Step 2 – Roast the fennel seeds, black pepper, cumin, red chillies and coriander seeds in a pan. Grind them into a paste with a little water. Add turmeric powder and ginger-garlic paste to the spices and stir it well. Set it aside.

Step 3 – Heat oil and add cinnamon, cardamom pods, curry leaves to a pan. Add chopped onions later and saute it on low flame until they become golden in colour. Add the tomato puree and stir it well. Let it cook for 10 mins on low heat.

Step 4 – As the oil starts getting separated from the masala, add the freshly grounded Chettinad paste and stir well.

Step 5 – Add the cleaned prawns and salt to the masala. Let the prawns cook for 10-15 mins on low flame. Serve with piping hot rice or porotta!

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