Chettinad Prawn Masala

This is a proper south Indian Prawn masala. This masala is very flavourful and lot of spices are added to this masala.

Ingredients
500 gms Prawn
1 cup shallots
2 Big Tomatoes
10-12 Curry leaves
1 teaspoon Ginger garlic paste
1 teaspoon Coriander powder
1/2 teaspoon turmeric powder
1 teaspoon Mustard seeds
Coriander leaves for garnishing
Oil and salt
For Masala
8-10 Dry red Chilly
1 teaspoon Coriander seeds
6-8 Black Pepper corns
1 teaspoon Cumin seeds
1 teaspoon fennel seeds
2 Cardamom
1/4 inch Cinnamon
10-12 Curry leaves
1/2 cup grated coconut

Method

• Devein the prawn and keep it aside.
• Heat a pan and dry roast all ingredients under the masala list except the coconut.
• When all the ingredients turns light brown in colour turn off the flame and add the coconut and mix.
• Allow it to dry and grind it into a fine paste.
• Chop the shallots and tomatoes. 
• In a heavy bottom add oil (I used Gingelly oil) and mustard seeds, when it splutters add the shallots and curry leaves.
• When the shallots turn golden colour add the ginger garlic paste, add the tomatoes when the raw smells goes off from the ginger garlic paste.
• Add the coriander, turmeric and the masala paste when the tomatoes start turn gooey.
• Add water and salt. Allow it to cook till the raw smell goes off.(it takes approx 10-15 mins)
• Add the prawn when the masala is ready, turn the flame to low and allow it cook for about 10 mins.
• Garnish with coriander leaves and serve hot with Rice or any type of Roti.

Note

• If you feel there is lot of masala paste then first add a 3/4 of the grind paste and if required add the remaining, you can refrigerate and use it for any other curry.
• Adjust the spice level according to your taste, if you want more spiciness then add a tablespoon of red chilly powder.