Prawns Chettinaad - SK Khazana Bursting with flavour this prawns dish will surely be enjoyed by seafood lovers This is a Sanjeev Kapoor exclusive recipe. By Sanjeev Kapoor 05 Jun 2019 in Recipes Course New Update Advertisment 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 Method 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. Transfer the mixture into a mixer jar, add 1 cup water and grind to a fine paste. Heat oil in a non-stick deep pan, add garlic and onions. Mix and sauté till golden brown. Add curry leaves, sauté for a minute and add tomato puree. Mix well and cook till the oil separates. Add half of the ground masala and mix well. Saute for 2-3 minutes. Add ¼ cup water and mix. Add prawns and mix. Add salt and mix well. Add cashewnut paste and mix well. Add 2 tbsps water and mix well. 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. Take the pan off the heat and transfer the prawns into a serving bowl. Garnish with scraped coconut and coriander leaves and serve hot. #Black cardamoms #Black peppercorns #Cashewnut paste #Cinnamon #Cloves #Coriander seeds #Cumin seeds #Curry leaves #Dried red chillies #Fresh coconut #Fresh coriander leaves #Garlic #Garlic cloves #Ginger #Green cardamoms #Medium prawns #Oil #Salt #Star anise #Sugar #Tamarind pulp #Tomato puree Subscribe to our Newsletter! Be the first to get exclusive offers and the latest news Subscribe Now You May Also like Advertisment Read the Next Article