about contact

Chettinad Prawns Fry (Chettinad Shrimp Fry)

by
Jump to Recipe·Leave a Review

Chettinad Prawns Fry is a spicy, flavorful South Indian dish made with juicy prawns, aromatic spices, and a touch of curry leaves. Known for its bold, fiery flavors, this dish is a perfect side for rice, roti, or as an appetizer. The unique spice blend of Chettinad cuisine gives it an irresistible taste, making it a favorite among seafood lovers.

Why You’ll Love This Recipe

  • Authentic Chettinad flavors – Spiced with freshly ground South Indian masalas.
  • Quick and easy – Ready in under 30 minutes.
  • Fiery and flavorful – Perfect for spice lovers.
  • Minimal ingredients – Uses basic Indian pantry staples.
  • Versatile – Serve as a side dish, starter, or with rice.

Ingredients

(Tip: You’ll find the full list of ingredients and measurements in the recipe card below.)

For the Spice Mix:

  • Black peppercorns
  • Cumin seeds
  • Coriander seeds
  • Fennel seeds
  • Dried red chilies
  • Cloves
  • Cinnamon stick

For the Prawns Fry:

  • Prawns (peeled and deveined)
  • Turmeric powder
  • Red chili powder
  • Ginger-garlic paste
  • Curry leaves
  • Onion, finely chopped
  • Tomato, chopped
  • Mustard seeds
  • Lemon juice
  • Salt
  • Oil (preferably coconut oil)
  • Fresh coriander for garnish

Directions

this recipe

Step 1: Prepare the Spice Blend

  1. Dry roast black peppercorns, cumin, coriander, fennel, red chilies, cloves, and cinnamon in a pan for 1-2 minutes until aromatic.
  2. Let it cool and grind into a coarse powder. Set aside.

Step 2: Marinate the Prawns

  1. In a bowl, mix prawns with turmeric powder, red chili powder, ginger-garlic paste, salt, and a little lemon juice.
  2. Let it marinate for 15-20 minutes.

Step 3: Cook the Prawns

  1. Heat oil in a pan. Add mustard seeds and let them splutter.
  2. Add curry leaves and chopped onions. Sauté until golden brown.
  3. Stir in tomatoes and cook until soft.
  4. Add the ground spice mix and mix well.
  5. Add marinated prawns and stir-fry on medium heat for 4-5 minutes until cooked.
  6. Squeeze some lemon juice and garnish with fresh coriander.

Step 4: Serve

  • Enjoy hot with steamed rice, dosa, or as a spicy appetizer.

Servings and Timing

  • Servings: 4
  • Prep Time: 15 minutes
  • Cook Time: 10 minutes
  • Total Time: 25 minutes

Variations

  • Extra Spicy – Add crushed black pepper or extra red chilies.
  • Mild Version – Reduce chili powder and use Kashmiri chili for color.
  • Dry or Semi-Gravy – Cook longer for a dry version or add coconut milk for a rich, creamy texture.
  • Coconut Twist – Add grated coconut for an authentic Tamil Nadu touch.

Storage/Reheating

  • Storage: Store leftovers in an airtight container in the fridge for up to 2 days.
  • Reheating: Warm in a pan over low heat or microwave for 30 seconds. Avoid overcooking to keep prawns tender.

FAQs

What is Chettinad cuisine?

Chettinad cuisine is from Tamil Nadu, India, known for its spicy, aromatic, and flavorful dishes using freshly ground spices.

Can I use frozen prawns?

Yes! Thaw completely and pat dry before marinating.

Can I make this dish less spicy?

Reduce black pepper and red chilies, and add a little yogurt to balance heat.

What oil works best for this recipe?

Coconut oil enhances the flavor, but you can use any cooking oil.

How do I prevent prawns from getting rubbery?

Cook prawns only for 4-5 minutes on medium heat until just pink and curled.

What can I serve with Chettinad prawns fry?

Serve with steamed rice, dosa, roti, or as a spicy side for biryani.

Can I make this with other seafood?

Yes! Use fish fillets, squid, or crab with the same spice blend.

Can I make this in advance?

Yes! You can marinate the prawns ahead and refrigerate them for a few hours before cooking.

Is this dish gluten-free?

Yes! All ingredients are naturally gluten-free.

Can I air-fry the prawns instead?

Yes! Marinate, then air-fry at 375°F (190°C) for 5-6 minutes until crispy.

Conclusion

Chettinad Prawns Fry is a spicy, aromatic, and mouthwatering South Indian dish that’s quick to prepare and bursting with flavors. Whether you enjoy it as a side dish, appetizer, or with rice, its bold spice blend makes it a must-try for seafood lovers. Cook this authentic dish at home and enjoy restaurant-style Chettinad flavors in minutes!

Print
clock clock iconcutlery cutlery iconflag flag iconfolder folder iconinstagram instagram iconpinterest pinterest iconfacebook facebook iconprint print iconsquares squares iconheart heart iconheart solid heart solid icon

Chettinad Prawns Fry (Chettinad Shrimp Fry)

5 Stars 4 Stars 3 Stars 2 Stars 1 Star No reviews
  • Author: clara
  • Prep Time: 10 minutes
  • Cook Time: 15 minutes
  • Total Time: 25 minutes
  • Yield: 4 servings 1x
  • Category: Side Dish
  • Method: Pan Frying
  • Cuisine: South Indian, Chettinad
Print Recipe

Description

This Chettinad Prawns Fry is a spicy, aromatic, and flavorful South Indian dish, packed with bold spices and a crispy texture. Marinated prawns are sautéed in a fragrant blend of Chettinad spices, curry leaves, and garlic, making it the perfect side dish for rice, roti, or dosa.

Ingredients

Scale

For Marination:

  • 500g (1 lb) prawns/shrimp (peeled & deveined, tails optional)
  • 1/2 tsp salt
  • 1/2 tsp turmeric powder
  • 1 tsp red chili powder
  • 1 tsp coriander powder
  • 1 tbsp lemon juice
  • 1 tbsp ginger-garlic paste

For the Masala Fry:

  • 2 tbsp oil (coconut oil for authentic flavor)
  • 1 small onion (finely chopped)
  • 2 dried red chilies (optional, for extra heat)
  • 1 sprig curry leaves
  • 1 tsp fennel seeds
  • 1 tsp black pepper powder
  • 1/2 tsp garam masala (optional, for extra depth)
  • 1 tbsp Chettinad spice mix (see notes for homemade version)
  • 1 tbsp chopped coriander leaves (for garnish)
  • 1 tsp ghee (optional, for finishing flavor)

Instructions

Step 1: Marinate the Prawns

  1. In a bowl, mix prawns with salt, turmeric, chili powder, coriander powder, lemon juice, and ginger-garlic paste.
  2. Let it marinate for 15-30 minutes while you prepare the masala.

Step 2: Cook the Masala

  1. Heat 2 tbsp oil in a heavy-bottomed pan or kadai over medium heat.
  2. Add fennel seeds, dried red chilies, and curry leaves; sauté until fragrant.
  3. Add chopped onions and sauté until golden brown.

Step 3: Fry the Prawns

  1. Add the marinated prawns to the pan and stir well.
  2. Cook for 3-5 minutes, stirring occasionally, until prawns turn pink and are cooked through.
  3. Sprinkle black pepper powder, Chettinad spice mix, and garam masala, tossing well to coat the prawns.
  4. Cook for another 2 minutes until dry and slightly crispy.

Step 4: Garnish & Serve

  1. Drizzle 1 tsp ghee for extra aroma.
  2. Garnish with chopped coriander leaves.
  3. Serve hot with steamed rice, dosa, or parotta.

Chettinad Spice Mix (Homemade) 🌶️

(Dry roast and grind the following for an authentic Chettinad flavor!)

  • 1 tsp fennel seeds
  • 1 tsp cumin seeds
  • 1 tsp black peppercorns
  • 2 dried red chilies
  • ½ tsp coriander seeds
  • ½ tsp cinnamon (small piece)
  • 2 cloves

Grind to a fine powder and store for future use!

Notes

  • Extra Crispy? Pan-fry the prawns in less oil until golden brown.
  • More Heat? Add extra black pepper or crushed red chilies.
  • No Prawns? Use chicken or mushrooms for a delicious variation!
  • Make It a Gravy: Add ½ cup coconut milk for a semi-thick curry.

Leave a Comment

Recipe rating 5 Stars 4 Stars 3 Stars 2 Stars 1 Star