Go Back
–+ servings
chettinad prawn masala served in a white bowl.
Print Recipe
5 from 1 vote

Chettinad Prawn Masala (Eral Masala Recipe)

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.
Prep Time15 minutes
Cook Time15 minutes
Total Time30 minutes
Course: Main, Side Dish
Cuisine: Chettinad, South Indian
Servings: 4 people
Calories: 115kcal
Author: Preeti Nayak

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.

Video

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

Calories: 115kcal | Carbohydrates: 9g | Protein: 14g | Fat: 3g | Cholesterol: 91mg | Sodium: 180mg | Potassium: 312mg | Fiber: 3g | Sugar: 3g | Vitamin A: 266IU | Vitamin C: 46mg | Calcium: 90mg | Iron: 1mg