Chettinad Prawn Masala

Name: Chettinad Prawn Masala
Prep time: 20 min
Cook time: 30 min
Total time: 50 min
Yield: 4 servings
Cuisine: Chettinad
Ingredients: 500g fresh prawns — eral, cleaned and deveined; 2 large onion — vengayam, finely chopped; 2 medium tomato — thakkali, chopped; 2 tbsp ginger-garlic paste; 1 1/2 tsp Kashmiri or byadgi red chilli powder; 1 tsp coriander powder — malli thool; 1/2 tsp turmeric — manjal; 1 tsp fennel seeds — sombu; 2-3 pieces kalpasi — stone flower; 2 marathi mokku — dried kapok buds; 2 sprigs curry leaves — karuveppilai; 1/4 cup coconut milk; 3 tbsp gingelly oil or neutral oil; to taste salt; a handful fresh coriander to garnish

⏱ Prep 20m🍳 Cook 30m🍽 Serves 4🌿 Non-veg

Video: HomeCookingShow (YouTube)

Chettinad cuisine from Tamil Nadu's merchant-community heartland is distinguished by its use of dried spices most other South Indian kitchens don't reach for — kalpasi (stone flower), marathi mokku (dried kapok buds), and an abundance of black pepper. This prawn masala carries all those hallmarks: a dark, deeply aromatic gravy rounded with a touch of coconut milk.

📍 Make it in Plano

This recipe is the same everywhere — but where you buy the ingredients and eat the dish is local to you.

Finding Desi spots near Plano…

Ingredients

▪fresh prawns — eral, cleaned and deveined500g
▪onion — vengayam, finely chopped2 large
▪tomato — thakkali, chopped2 medium
▪ginger-garlic paste2 tbsp
▪Kashmiri or byadgi red chilli powder1 1/2 tsp
▪coriander powder — malli thool1 tsp
▪turmeric — manjal1/2 tsp
▪fennel seeds — sombu1 tsp
▪kalpasi — stone flower2-3 pieces
▪marathi mokku — dried kapok buds2
▪curry leaves — karuveppilai2 sprigs
▪coconut milk1/4 cup
▪gingelly oil or neutral oil3 tbsp
▪saltto taste
▪fresh coriander to garnisha handful

🌍 Cooking abroad? Substitutions

Kalpasi and marathi mokku are the Chettinad signature spices; they are sold at most South Indian grocery stores in the US, UK, and Canada, usually in the whole-spice section, labeled in English. If unavailable the dish still works but loses its distinctive identity.
Gingelly (sesame) oil adds authentic earthy depth. Any neutral cooking oil is a functional substitute, though the flavor will be lighter.
Fresh prawns: Frozen tiger prawns or medium shrimp thawed overnight in the fridge work well. Pat dry before marinating. Increase cook time by 1-2 minutes for thicker frozen prawns.

Method

1Marinate prawns with turmeric, a pinch of red chilli powder, and salt for 15 minutes.
2Heat oil in a heavy kadai or wok. Add kalpasi, marathi mokku, fennel seeds, and curry leaves. Fry for 30 seconds until the spices release their aroma.
3Add onions and cook on medium heat until deep golden, about 10-12 minutes. Add ginger-garlic paste and cook until the raw smell disappears, about 2 minutes.
4Add tomatoes and cook until they break down and oil begins to separate, about 8 minutes.
5Add red chilli powder and coriander powder. Stir for 2 minutes on medium-low heat.
6Add the marinated prawns and toss to coat in the masala. Cook on medium heat for 4-5 minutes until the prawns turn pink and curl. Do not overcook.
7Stir in coconut milk and simmer for 2 minutes. Adjust salt.
8Garnish with fresh coriander. Serve with steamed rice, parotta, or idiyappam.

A Desi.Net original recipe · part of our Indian Cuisine library. Confirm details and adjust to taste.