Chettinad Recipes

Ingredients
Prawns – 1/2 kilo
Onions – 3
Green chillies – 8
Ginger – 1 Inch piece
Garlic – 15 small pods
Somph – 2 Teaspoon
Cinnamon – 1/2 Inch piece 2
Cloves – 6
Ghee – 200 gms
Turmeric powder – 1/2 Teaspoon
Coconut – 1
Pulao rice – 1/2 kilo
Cashewnuts – 50 gms (25)
Pudhina (mint leaves) – 1 Large bunch
Bay leaves – 2
Cardamom – 3
Salt – To taste

Method
Wash and clean prawns well. Mix with the turmeric powder and 1 teaspoon salt and boil for 10 minutes till well cooked remove and keep.
Fry green chilies in 2 teaspoons of ghee. Then grind and keep.
Crush, ginger, garlic, somph, cinnamon and cloves, using a little water and keep aside.
Grate the coconut, extract milk to make up 1 litre of coconut milk keep aside.
Clean pudhina (mint) take the leaves and keep.
Heat a heavy bottom vessel, put the ghee, then the cinnamon leaves and cardamom, then put the cashewnuts, fry till golden brown in colour.
Then add cut onions. Fry the onions for a while add ground green chillies, fry and then add the crushed masala. Fry well, add the coconut milk, salt and turmeric powder. Cover and let it boil.
When the mixture is boiling, add well cleaned pulao rice. Cover and cook till rice is half cooked.
Then add cooked prawns, cook on low fire and keep the vessel covered with a little hot charcoal on top.
Keep stirring slowly from time to time till the pulao is done.

Ingredients

Prawns – 1/2 Kilo
Onions – 2 (Cut into fairely large pieces)
Tomatoes – 2 (Cut into cubes)
Grated coconut – 3 Tablespoon full
Potatoes – 2 Peeled and cut into cubes
Turmeric powder – 1/2 Teaspoon
Chilli powder – 1 Teaspoon
Khus Khus – 4 Teaspoon full
Ginger – 1 Inch piece
Garlic pods – 6 small pods peeled
Somph – 1 Teaspoon
Cinnamon – 2 Small pieces 1/2 inch
Cloves – 4
Green chillies – 5
salt – To taste
Oil – 3 Tablespoon

Method

Wash and clean the prawns well.
Grind coconut and khus khus to a smooth paste using a little water.
Fry the green chillies in 1 teaspoon oil and grind to a paste.
Crush ginger, garlic and saunf to a coarse paste using a little water.
Take two glasses of water, mix the ground coconut mixture. Then add chilli powder, turmeric powder and salt and the ground green chilly paste and mix well.
Heat a vessel with oil. First put cinnamon and cloves. Then the cut onions. After the onions are fried to a golden brown colour add cut tomatoes the crushed ginger garlic and somph and cut potatoes. Mix well.
Now add the cleaned prawns and fry well after 5 minutes. Add the masala mixture in water, cover and cook for 15 minutes. Then open and stir well. Cook for 5 minutes till gravy is thick then remove from fire.

Ingredients

Prawns – 1 Kilo
Chilli Powder – 6 teaspoon
Turmeric powder – 1/2 Teaspoon
Salt – 2 Teaspoon or too taste
Onions – 3
Ginger – 1/2 inch pieces
Garlic – 8 Small pods peeled
Somph – 1 Teaspoon
Cashewnuts – 15
Oil – for frying

Method

Wash and clean the prawns well.
Cut onions into small pieces. Crush ginger, garlic and somph coarsely using a little water.
Mix the cleaned prawns with half the cut onions, chilli powder, salt and turmeric powder.
Heat half a glass of water in a vessel, put in the marinated prawns and cook for 5 to 10 minutes till the prawns are well cooked and all the water is absorbed. Remove from the fire.
Heat a frying pan with the oil. First fry the cashewnuts, then the remaining cut onions. Fry for a few minutes then put in the crushed masala. When the onions are well cooked, add the cooked prawns, mix well and cover till all the water is absorbed and the prawns are well cooked.