Chettinad prawn masala is a spicy South Indian prawn recipe made with juicy prawns, onions, curry leaves, and freshly ground pepper masala. This dry-style eral masala is packed with bold pepper flavour, easy to make, and ready in just 30 minutes.
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During our trip to Tamil Nadu, I tasted this peppery prawn masala (eral masala) at a small local restaurant. The bold flavour of freshly ground black pepper was what stood out the most. After coming home, I recreated the recipe several times until it tasted just right.
You can serve this eral masala with Roti, Paratha, Dosa, or with rice & curry as a side dish. If you enjoy seafood recipes, try my Mangalorean Prawn Ghee Roast, Goan Prawn Rava Fry, and Prawn Sukka.
Quick Look: Chettinad Prawn Masala Recipe
- ⏱ Prep Time: 15 minutes
- 🍳 Cook Time: 15 minutes
- 🔥 Calories: ~115 kcal per serving
- 🍤 Key Ingredients: Prawns, black peppercorns, onions, curry leaves, ginger-garlic paste, coriander seeds, fennel seeds, cumin seeds
- ♨ Cook Method: Marinate prawns → prepare Chettinad pepper masala → sauté onions and spices → stir-fry prawns with pepper masala
- 🌶 Spice Level: Medium to Hot (adjustable)
- 😋 Flavor Profile: Spicy, peppery, aromatic, mildly tangy
- ⭐ Difficulty: Easy, perfect for a quick seafood side dish in 30 minutes
Why You Will Love This Recipe
- Bold and authentic Chettinad flavour from freshly ground pepper masala made with whole spices.
- Quick and easy recipe that comes together in just 30 minutes.
- Bursting with spicy and peppery flavours. Juicy, tender prawns coated in a spicy, aromatic masala that's perfect with dal-rice, roti, or dosa.
- Easy to customize the spice level to suit your taste.
You may also like these other popular prawn recipes from this website:
Ingredients Notes
This Chettinad prawn masala is made with simple ingredients and a freshly ground pepper masala that gives the dish its signature flavour. You can use the same ingredients to make pepper chicken.
See the recipe card at the end of the post for full ingredients, quantities, and a printable version.
- Prawns: I prefer using fresh prawns for the best flavour and texture, but frozen prawns work well too. If using frozen prawns, thaw them completely and pat them dry before marinating.
- Pepper masala: Made with black peppercorns, coriander seeds, fennel seeds, and cumin seeds. Freshly grinding the spices gives this Chettinad prawn masala its signature Chettinad flavour.
- Dried red chilies: Skip if you do not have them. You can substitute it with paprika or any Indian red chili powder.
- Onions: Red onions add sweetness and texture to the dish. Traditionally, small onions (shallots) are used for a more authentic flavour.
- Curry Leaves: A key ingredient in South Indian cooking that adds a wonderful aroma and flavour to this eral masala recipe.
- Spices & seasoning: Ginger-garlic paste, turmeric, red chilli powder, garam masala, and lemon juice add heat, flavour, and balance.
How to make Chettinad Prawn Masala (Step-by-step Recipe)
Marinate the prawn
Step 1: Clean the prawns, deshell and devein them. Rinse well, drain any excess water, and pat them dry.
Step 2: Add the prawns to a bowl along with ginger-garlic paste, salt, turmeric powder, red chilli powder, and lemon juice. Mix well and marinate for 15 minutes (images 1 & 2).
Make the Chettinad Pepper Masala
Step 3: Dry roast the black peppercorns, coriander seeds, fennel seeds, and cumin seeds on low heat until fragrant (image 3). Transfer them to a plate and let them cool completely.
Step 4: Grind to a fine powder and keep aside (image 4). This freshly ground pepper masala gives the dish its signature Chettinad flavour. You can store this masala in an airtight container in the freezer. Stays good for a month.
Cook the Prawn Masala
Step 5: Heat oil in a pan over medium heat. Add cloves, cardamom, cinnamon, and dried red chillies. Sauté for 30 seconds until aromatic (image 5).
Step 6: Add the onions and sauté until soft and translucent (image 6). Stir in the curry leaves and ginger-garlic paste and cook for a minute (image 7).
Step 7: Add the marinated prawns and cook for 2-3 minutes, stirring gently (image 8). Cover and cook for 1 minute until the prawns are just cooked through.
Step 8: Add 1 teaspoon of the prepared pepper masala and garam masala powder (image 9). Mix well and cook for 1 minute.
Step 9: Taste and adjust the salt or pepper masala if required. Add more pepper masala if you prefer a spicier flavour. Finish with lemon juice and give everything a final mix (image 10). Serve eral masala hot with dal-rice, roti, dosa, or parotta.
Tips to Make the Best Chettinad Prawn Masala
- I prefer medium-sized prawns for this eral masala recipe as they stay juicy and hold the masala well.
- Freshly ground pepper masala gives the best flavour. I have tried making it with ready-made pepper powder, but the flavour is not as bold and aromatic.
- Cook the prawns only until they turn pink and opaque. A few extra minutes can make them chewy and rubbery.
Recipe FAQs
Yes, frozen prawns work well for this recipe. Thaw them completely, drain any excess water, and pat them dry before marinating.
Yes. I tried to keep it medium spicy. But you can reduce the red chilli powder or use less pepper masala for a milder flavour. Add more pepper masala if you prefer it spicier.
Prawns cook very quickly and are done when they turn pink and opaque. Overcooking can make them tough and rubbery.
This spicy prawn masala pairs well with dal-rice, steamed rice, roti, dosa, or parotta.
Recipe Card
Chettinad Prawn Masala (Eral Masala Recipe)
Video
Equipment
- Deep bottom pan or a skillet
Ingredients
For marinating the prawns
- 250 gram prawns de-shelled and deveined
- 1 teaspoon ginger garlic paste
- Salt to taste
- ¼ teaspoon turmeric powder
- 1 teaspoon red chili powder
- 2 teaspoon lemon juice
For Chettinad pepper masala
- 1 tablespoon black peppercorns
- 2 teaspoon coriander seeds
- 1 teaspoon fennel
- 1 teaspoon cumin
For prawn masala
- 2 cloves
- 1 green cardamom
- 1 inch cinnamon
- 2 dried red chilies (optional) or use fresh green chilies
- 2 teaspoon oil
- 2 onions chopped
- 2 sprig curry leaves
- 1 teaspoon ginger-garlic paste
- ½ teaspoon garam masala powder
Instructions
Marinate the prawn
- Clean the prawns, deshell and devein them. Rinse well, drain any excess water, and pat them dry.
- Add the prawns to a bowl along with ginger-garlic paste, salt, turmeric powder, red chilli powder, and lemon juice. Mix well and marinate for 15 minutes
For homemade Chettinad pepper masala
- Dry roast the black peppercorns, coriander seeds, fennel seeds, and cumin seeds on low heat until fragrant. Transfer them to a plate and let them cool completely.
- Grind to a fine powder and keep aside. This freshly ground pepper masala gives the dish its signature Chettinad flavour. You can store this masala in an airtight container in the freezer. Stays good for a month.
Cook the prawn masala
- Heat oil in a pan over medium heat. Add cloves, cardamom, cinnamon, and dried red chillies. Sauté for 30 seconds until aromatic
- Add the onions and sauté until soft and translucent. Stir in the curry leaves and ginger-garlic paste and cook for a minute.
- Add the marinated prawns and cook for 2-3 minutes, stirring gently. Cover and cook for 1 minute until the prawns are just cooked through.
- Add 1 teaspoon of the prepared pepper masala and garam masala powder. Mix well and cook for 1 minute.
- Taste and adjust the salt or pepper masala if required. Add more pepper masala if you prefer a spicier flavour. Finish with lemon juice and give everything a final mix. Serve hot with dal-rice, roti, dosa, or parotta.
Notes
- Do not skip marinating: Marinating the prawns for 15 minutes helps them absorb the spices and keeps them juicy after cooking.
- Freshly grind the pepper masala: Freshly roasted and ground spices give this Chettinad prawn masala its bold flavour and aroma.
- Avoid overcooking the prawns: Prawns cook very quickly. Overcooking can make them tough and rubbery.
- Adjust the spice level: For a milder flavour, reduce the red chilli powder or dried red chillies. Add extra pepper masala if you prefer it spicier.
- Serve immediately: This prawn masala tastes best when served hot and fresh. Reheating can make the prawns dry and chewy.
Nutrition
Nutrition information is automatically calculated, so should only be used as an approximation.
Preeti
This prawn masala takes me straight back to my childhood, just like the one my mom makes at home. It’s authentic, simple, and so flavorful. Try this recipe, you will love it.