How to make Prawns Chettinaad - SK Khazana -

Bursting with flavour this prawns dish will surely be enjoyed by seafood lovers

Sanjeev Kapoor

This is a Sanjeev Kapoor exclusive recipe.

Main Ingredients : Medium prawns (मध्यम आकार के प्रॉन्स), Oil (ऑइल)

Cuisine : Chettinaad

Course : Main Course Seafood

Prawns Chettinaad - SK Khazana

Prawns Chettinaad - SK Khazana Recipe Card


Hindi: jhinga
Favourite seafood? Prawns, prawns and more of prawns. A wide variety of small crustaceans, tiny relatives of the lobster, are known as prawns. Prawns are normally translucent when raw but get their distinctive pink or red colour on being cooked. one word of caution – if buying unpeeled prawns, smell for freshness and look for bright, shiny shells that have some spring left in them.

Prep Time : 26-30 minutes

Cook time : 41-50 minutes

Serve : 4

Level Of Cooking : Moderate

Taste : Spicy

Ingredients for Prawns Chettinaad - SK Khazana Recipe

  • Medium prawns shelled and deveined 16-20

  • Oil 1 tablespoon

  • Garlic chopped 1 tablespoon

  • Medium onions sliced 2

  • Curry leaves 8-10

  • Tomato puree 1 cup

  • Salt to taste

  • Cashewnut paste 2 tablespoons

  • Tamarind pulp 1/2 tablespoon

  • Black peppercorns crushed to taste

  • Sugar 1 pinches

  • Fresh coriander leaves chopped 1 tablespo to garnish

  • Fresh coconut scraped to garnish

  • Chettinaad masala

  • Oil 1/4 cup

  • Cumin seeds 1 tablespoon

  • Black peppercorns 1 1/2 tablespoons

  • Coriander seeds 1/4 cup

  • Fennel seeds 1 tablespoon

  • Black cardamoms 2

  • Star anise 2

  • Cloves 4-5

  • Cinnamon 1 inch Stick

  • Green cardamoms 5

  • Garlic cloves 10-12

  • Ginger roughly chopped 1 inches

  • Dried red chillies 5

  • Medium onions sliced 2

  • Fresh coconut scraped 1/2 cup

  • Curry leaves 1/4 cup


Step 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.

Step 2

Transfer the mixture into a mixer jar, add 1 cup water and grind to a fine paste.

Step 3

Heat oil in a non-stick deep pan, add garlic and onions. Mix and sauté till golden brown.

Step 4

Add curry leaves, sauté for a minute and add tomato puree. Mix well and cook till the oil separates.

Step 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.

Step 6

Add salt and mix well. Add cashewnut paste and mix well. Add 2 tbsps water and mix well.

Step 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.

Step 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.

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MasterChef Sanjeev Kapoor

Chef Sanjeev Kapoor is the most celebrated face of Indian cuisine. He is Chef extraordinaire, runs a successful TV Channel FoodFood, hosted Khana Khazana cookery show on television for more than 17 years, author of 150+ best selling cookbooks, restaurateur and winner of several culinary awards. He is living his dream of making Indian cuisine the number one in the world and empowering women through power of cooking to become self sufficient. His recipe portal is a complete cookery manual with a compendium of more than 10,000 tried & tested recipes, videos, articles, tips & trivia and a wealth of information on the art and craft of cooking in both English and Hindi.