Chettinad Shrimp or Prawn pepper curry is one of the most spiciest and aromatic dish in the world. This recipe that I got from my mom is perfect if you want to indulge in some ‘hotness’. It tastes best with rotis or plain rice. I am still confused with the basic differences between a shrimp and prawn. All I know is, shrimp is relatively smaller in size compared to prawns, and in common context both these names are interchangeable.
Here goes the spicy recipe..
Shrimp 1 lb
Yogurt 2 tbsp
Turmeric 1/4 tsp
Pepper 1 1/2 tbsp
Cumin 1 tsp
Fennel seeds 1 tsp
Onion 1, thinly sliced
Garlic 3, grated
Ginger 1″ piece, grated
Tomato 1, finely chopped
Chilli powder 1 tsp
Coriander powder 2 tsp
Curry leaves 1 sprig
Coriander leaves for garnish
Salt & oil as required
• Clean, devein and wash shrimp thoroughly in running water. Marinate with yogurt, turmeric & salt. Let it sit for an hour.
• In a wide pan, dry roast pepper, cumin and fennel seeds for few minutes and transfer it to a bowl.
• In the same pan, heat little oil. Add the thinly sliced onions & curry leaves and sauté it to golden brown. Add grated ginger and garlic. Now remove 1/4 th of the sautéed onions to a bowl.
• Grind together the dry roasted ingredients and sautéed onions to a paste. Toss it back to the pan. (grounded onions gives a good texture to the curry)
• Add tomatoes. Sauté it till they shrink. Next add chilli powder and coriander powder. Now add the marinated shrimp in to the masala with 1 cup of water (as needed) and required salt.
• Cook till the gravy thickens. Take care not to over cook the shrimp as it gets rubbery when over cooked.
• Garnish with coriander leaves and serve hot with chappathi or plain rice.
• For Chettinad Shrimp Pepper fry, reduce the amount of water and cook in highly flame till all the water evaporates (Take care not to burn any!).