Chettinad Prawns ( Pepper Prawns)

Preparation Time: 22 mins approx
Notes: The two purees can be prepared several days in advance.

Macadamia nut oil is available from Available from


Chettinad Prawns  (  Pepper Prawns)
serves 4
Prawns Peeled and veined ( 21- 25)     28
 PiecesTurmeric                   2 gms
Lemon Juice                          5ml
Curry Paste A
Fresh grated Coconut           75 g
Cumin Seeds                         2.5 gmsCoriander seeds                                     5 gms
Whole red chillies                  2
Crushed Black pepper corns  1tspoon
Fennel Seeds            2.5ml
Cloves                                     5
 Cinnamon                     1 stick           
Curry leaves                          5    

.Onion paste B
Macadamia nut oil         100 ml
Chopped Onions              200 gms
Ginger paste                   5 gms
Garlic paste                   5 gms
Fresh tomatoes               100
Salt                                   To Taste
Red Chilli Powder              2.5grms
Turmeric                            2 gms
Tamarind extract                 50ml
..Curry sauce C
Coconut Milk                       100 ml
Fresh chopped coriander     1 Table spoon 


  • 1/Clean the prawns and sprinkle with the  turmeric and lemon juice and rest for 30 minutes.

To make the curry paste..........A

  • 1/ Dry roast the grated  coconut till light and golden

  • 2/ Add in all the whole spices and continue roasting till the spices turn golden and leave aromatic fragrance.

  • 3/ Remove from the heat and cool down before grinding to a paste.

  • 4/ make a smooth paste and reserve.


    • Onion paste.................. B

    •  1/ Heat the oil in a thick bottomed pan when hot add in whole red chilli and curry leaves.

    •  2/ Add in the chopped Onions and fry till golden.

    • 3/ Add in ginger garlic and fry for a minute

    • 4/ add in the powdered spices and fresh chopped tomatoes 

    • 6/ cook till the curry mix is well fried and leaves oil.

To make the curry.......... C

  • Heat the oil in a big thick bottom pan.

  • Add in the prawns and stir fry till pink

  • Add in the onion spice mixture , the paste and stir fry

  • Add in the tamarind extract

  • Finish by adding coconut milk. Bring to a simmer and season to taste.

  • Garnish with fresh coriander and serve hot accompanied with steamed rice

Serves: 4
Browse Recipes
All Recipes
Browse Recipes By Course
Main Course
Side Dishes
Browse Recipes By Dish