Why this recipe works
Chettinad flavour is all in the roasted spice blend: fennel, peppercorn, coriander, dried chilli and a little coconut, dry-roasted and ground fresh. The prawns are the easy part: they are lean, quick-cooking protein that turn pink in two to three minutes. The one rule is not to overcook them, or they turn rubbery.
Ingredients
Method
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1
Dry-roast the fennel, pepper, coriander, chilli and coconut, then grind to a masala.
Why roast fresh: dry-roasting and grinding the Chettinad spices fresh is what gives the dish its deep, aromatic, peppery heat.
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2
Cook the onion, ginger-garlic and tomato with the masala into a thick base.
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3
Add the prawns and cook just until they turn pink and curl.
Do not overcook: prawns cook in two to three minutes, and going longer makes them rubbery, so they go in near the end.
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4
Finish with curry leaves.
An honest word
Prawn Chettinad is a lean, high-protein seafood dish: prawns are low in fat and quick to cook, and the flavour comes from roasted spices rather than richness. The notes are simple, keep the oil modest and do not overcook the prawns. One point for some diners: prawns are higher in dietary cholesterol, though for most people that is not a concern in normal portions.