Prawns Chettinaad - SK Khazana

Bursting with flavour this prawns dish will surely be enjoyed by seafood lovers This is a Sanjeev Kapoor exclusive recipe.

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Prawns Chettinaad - SK Khazana

Main Ingredients Medium prawns, Oil
Cuisine Chettinaad
Course Main Course Seafood
Prep Time 26-30 minutes
Cook time 41-50 minutes
Serve 4
Taste Spicy
Level of Cooking Moderate
Others Non Veg

Ingredients list for Prawns Chettinaad - SK Khazana

  • 16-20 Medium prawns shelled and deveined
  • 1 tablespoon Oil
  • 1 tablespoon Garlic chopped
  • 2 Medium onions sliced
  • 8-10 Curry leaves
  • 1 cup Tomato puree
  • to taste Salt
  • 2 tablespoons Cashewnut paste
  • 1/2 tablespoon Tamarind pulp
  • to taste Black peppercorns crushed
  • 1 pinches Sugar
  • 1 tablespo to garnish Fresh coriander leaves chopped
  • to garnish Fresh coconut scraped
  • Chettinaad masala
  • 1/4 cup Oil
  • 1 tablespoon Cumin seeds
  • 1 1/2 tablespoons Black peppercorns
  • 1/4 cup Coriander seeds
  • 1 tablespoon Fennel seeds
  • 2 Black cardamoms
  • 2 Star anise
  • 4-5 Cloves
  • 1 inch Stick Cinnamon
  • 5 Green cardamoms
  • 10-12 Garlic cloves
  • 1 inches Ginger roughly chopped
  • 5 Dried red chillies
  • 2 Medium onions sliced
  • 1/2 cup Fresh coconut scraped
  • 1/4 cup Curry leaves


  1. To make the chettinaad masala, heat oil in a non-stick pan, add cumin seeds, black peppercorns, coriander seeds, fennel seeds, black cardamoms, star anise, cloves, cinnamon, green cardamoms, garlic, ginger, red chillies, onions and coconut. Mix well and sauté for 2-3 minutes. Add curry and sauté for 5-7 minutes. Set aside to cool.
  2. Transfer the mixture into a mixer jar, add 1 cup water and grind to a fine paste.
  3. Heat oil in a non-stick deep pan, add garlic and onions. Mix and sauté till golden brown.
  4. Add curry leaves, sauté for a minute and add tomato puree. Mix well and cook till the oil separates.
  5. Add half of the ground masala and mix well. Saute for 2-3 minutes. Add ¼ cup water and mix. Add prawns and mix.
  6. Add salt and mix well. Add cashewnut paste and mix well. Add 2 tbsps water and mix well.
  7. Add tamarind pulp, crushed black peppercorns and sugar, and mix well. Cover and cook for 8-10 minutes or till prawns are done. Add coriander leaves and mix well.
  8. Take the pan off the heat and transfer the prawns into a serving bowl. Garnish with scraped coconut and coriander leaves and serve hot.