Chettinad cuisine is the cuisine of a community called the Nattukotai Chettiars, or Nagarathars, from the Chettinad region of Tamil Nadu state in South India. Highlight of this cusine is the roasting of variety spices which are later ground and used in the dish. The roasting of spices till aromatic, activates its flavors and lifts the taste to one level up. Me and my husband love chettinad cusine alike. For those spice craving taste buds and for not so spicy ones too, here is a dish, with spice from chettinad curry powder toned by the sweetness released from prawns. Perfect balance, perfect taste. Goes well with Apam, dosa or simply steamed rice.
Ingredients
- To Roast and Grind
- Pepper corn- 10-12
- Mace -Small piece
- Cumin seeds- 1/2 tsp
- Fennel seeds- 1/2 tsp
- Carom seeds- 1/2 tsp
- Fenugreek seeds- 1/4 tsp
- Coriander seeds- 1 tsp
- Dry red chilly- 3
- Cinnamon- 1/2 inch piece
- Cloves- 2
- Green cardomom-2
- Other Ingredients:-
- Prawn- 300 gms
- Onion chopped- 2 large
- Tomato chopped- 1 large
- Green chilly slit- 3
- Coriander powder- 1 tsp
- Turmeric powder-1/2 tsp
- Ginger garlic paste- 1 tsp
- Tamarind- Small gooseberry sized soaked in 1/2 cup warm water
- Coriander leaves- 3 tbsp chopped.
- Salt- to taste
- For Baghar (Fried seasoning)
- Oil- 3 tbs
- Mustard seeds- 1 tsp
- Curry leaves- 2 sprigs
Directions
- 1In a kadhai or Wok dry roast the ingredients mentioned under "to roast", until aromatic. Remove from heat, allow to cool and grind to a fine powder.
- 2In the same wok heat oil, add mustard allow to splutter. Add curry leaves,followed by onions, green chillies, ginger garlic paste and saute till onion is soft.
- 3Add Turmeric powder, stir for a minute, now add chilly and coriander powder.mix well and cook for a minute.
- 4Add tomato and cook until soft and mushy.
- 5Add prawn and stir, cook for 3-4 minutes. Add tamarind extract, 1 cup water, salt and bring to a boil.
- 6Add 3 tsp of the ground masala, let it simmer for 5 mins, until gravy thickens and oil floats on top.
- 7Garnish with chopped coriander leaves. Serve hot with, Appam. Dosa, Idli or just steamed rice.
- 8Tip:- you can add more ground chettinad masala according to your spice level. Remaining powder can be stored in an airtight container and re used.
