Chettinad prawn roast recipe, Chettinad prawn masala

Chettinad prawn roast/ Chettinad prawn masala is a spicy, flavorful and delicious side dish prepared by cooking prawns in freshly ground masala. This very simple and easy to make dish goes well with rasam rice or biryani and taste more like the crab/ shrimp roast available in Anjappar restaurant/ Sangam restaurant in Chennai. One of my friend gave this recipe to me during a potluck last year and wanted to try at home and turned out fabulous so thought to post the same.

My friend made it with boiled eggs but it was not that well and she mentioned to try the recipe with seafood so I tried making the recipe with shrimp/ prawn and it tasted good, yes trust me the seafood is the best option for the freshly ground masala as it acquires the taste and flavor from the seafood and doesn’t work well with meat/eggs. In this recipe I have used small prawns but you can try the recipe with big ones (shrimp) as well. So let’s get to the making!
You may be interested in other recipes below:

PREP TIME	COOK TIME	TOTAL TIME	SERVES
10 min	15 min	25 min	2

Ingredients

Prawn/ shrimp – 1 cup
Oil – 1 tbsp
Curry leaves – few
Water – ¼ cup

TO GRIND

Onion – 1
Curry leaves – 5 to 8 nos
Peppercorn – 1 tsp
Cumin seeds – ½ tsp
Fennel seeds – ½ tsp
Ginger – 1 chunk
Garlic – 1
Salt – to taste
Red chilli powder – ½ tsp

Note

* 1 cup = 235 ml

How to make Chettinad prawn roast with step by step images

In a blender add all the ingredients mentioned under the “ to grind list”. Grind it into paste without adding water. Keep this mixture aside.
In a bowl add the cleaned and washed prawns to it add little turmeric and salt. Mix well and keep it aside.
Heat oil in a pan, to it add add curry leaves (I forgot to add curry leaves, later only I added) then add the ground masala. Saute it well in oil till all the raw flavor is gone. This should take about 5 to 8 minutes depending on the quantity. Do not add water.
After 8 minutes or when the raw flavor if the masala is gone add the marinated prawns and saute well for a minute. After a minute of sauteeing when the prawns start leaving water add ¼ cup water to the mixture and cook for about 5 minutes till the prawns or done. After 5 minutes when the prawns are completely cooked and when the mixture is dry put off the flame. Serve it hot with rasam rice or biryani of your choice.

Sandhya Riyaz

Next Jackfruit ice cream recipe, Chakka ice cream »

Previous « Vegetable paneer jalfrezi recipe, Vegetable jalfrezi

Published by

Sandhya Riyaz

4 years ago

Asian green beans, How to make Chinese style green beans
Chinese style green beans/ Asian green beans a crunchy, sweet, spicy and garlicky flavored delicious…
Mushroom butter masala, How to make mushroom makhani
Mushroom butter masala/ Mushroom makhani is a rich, creamy and tasty gravy prepared with mushrooms.…
Bakery style sponge cake, Easy sponge cake
Bakery style sponge cake/ Sponge cake is a light, airy, spongy and delicious tea time…