Description
Chettinad prawns fry brings spicy South Indian flavors from Tamil Nadu’s culinary landscape. Robust spices and crispy textures make this dish a delightful seafood experience you’ll savor with each perfect bite.
Ingredients
Scale
- 500 g (1 lb) prawns/shrimp (peeled & deveined, tails optional)
- 1 tbsp Chettinad spice mix (see notes for homemade version)
- 1 tsp red chili powder
- 1 tsp coriander powder
- 1 tsp fennel seeds
- 1 tsp black pepper powder
- ½ tsp garam masala (optional, for extra depth)
- ½ tsp salt
- ½ tsp turmeric powder
- 2 tbsps oil (coconut oil for authentic flavor)
- 1 tbsp lemon juice
- 1 tbsp ginger-garlic paste
- 1 tbsp chopped coriander leaves (for garnish)
- 1 tsp ghee (optional, for finishing flavor)
- 1 small onion (finely chopped)
- 2 dried red chilies (optional, for extra heat)
- 1 sprig curry leaves
Instructions
- Marination: Thoroughly coat prawns with a vibrant blend of salt, turmeric, chili powder, coriander powder, lemon juice, and ginger-garlic paste, ensuring each piece is generously covered and allowed to absorb the intense Chettinad flavors for 15-30 minutes at room temperature.
- Preparation: Preheat a heavy-bottomed skillet or cast-iron pan over high heat, creating an ideal surface for caramelizing and developing rich, deep flavor profiles while drizzling a thin layer of oil to prevent sticking.
- Cooking: Carefully arrange marinated prawns in a single layer, sautéing over medium-high heat and gently turning to achieve a golden-brown exterior while maintaining juicy tenderness, watching as the seafood transforms from translucent to opaque white.
- Seasoning: Sprinkle additional ground spices during cooking to intensify the robust Chettinad flavor, ensuring even distribution and maximum taste penetration.
- Finishing: Remove prawns from heat once they develop a crisp exterior and cook completely (approximately 4-6 minutes), garnishing immediately with fresh curry leaves and chopped cilantro for an aromatic presentation that preserves maximum flavor and texture.
Notes
- Select Fresh Prawns: Choose plump, firm, and odorless prawns to guarantee the best taste and texture in your Chettinad dish.
- Control Marination Time: Don’t over-marinate seafood; 30 minutes is optimal to prevent the acidic ingredients from breaking down protein fibers and making prawns tough.
- Master High-Heat Technique: Use a heavy-bottomed pan and maintain consistent medium-high heat to achieve perfect caramelization without burning the delicate spice coating.
- Avoid Overcrowding Pan: Arrange prawns in a single layer to ensure each piece gets direct heat, creating a crispy exterior and preventing steaming instead of frying.
- Prep Time: 10 minutes
- Cook Time: 15 minutes
- Category: Dinner, Snacks
- Method: Frying
- Cuisine: Indian
Nutrition
- Serving Size: 5
- Calories: 320
- Sugar: 1 g
- Sodium: 210 mg
- Fat: 18 g
- Saturated Fat: 15 g
- Unsaturated Fat: 3 g
- Trans Fat: 0 g
- Carbohydrates: 12 g
- Fiber: 2 g
- Protein: 28 g
- Cholesterol: 200 mg