Renowned Chef Dayanand Ramakrishnan explores his love for the Chettinad cuisine as he shares his take on a very popular seafood delicacy. This Chettinad style prawn or shrimp recipe is chef-crafted to perfection. The Chettinad masala is known to be spicy and full of flavour, not to mention super delicious! Though the Chettinad cuisine is authentic to the Chettiar community of Tamil Nadu, India, it’s popularity has reached all corners of the world thanks to the perfect medley of fragrant spices that are used in the making of its masala. Roasted spices and coconut are typically used as the ingredients for making the base/gravy for the savoury Chettinad recipes. Prawn/Shrimp has earned the reputation of being incredibly easy to cook. This spicy Eral Sukka or Chettinad Prawn Dry Recipe will tantalize your taste-buds with the burst of aromatic spices.
Chettinad Eral Sukka(Prawn/Shrimp Dry):
by Chef Dayanand Ramakrishnan
Made with typical Chettinad spices, this is as easy and simple as it can be.
Mustard Seeds: 1tsp
Chettinad Masala Powder: 1tbs
Tamarind Paste: 1tsp
Curry Leaves: 1sprig
Chilly Powder: 1tsp
Coriander Powder: 1tsp
Oil: 2 tbs
Salt to taste
INGREDIENTS FOR THE CHETTINAD MASALA POWDER
Dry Red Chillies: 5
Marati Moggu / Kapok buds: 2
Star Anise: 1
Black Peppercorn: 1 tbsp
Poppy Seeds (optional): 2 tbsp
Coriander Seeds: 1 tbsp
Fennel Seeds: 1 tsp
Mace / Javithri: 1
Green Cardamom: 3
Cinnamon Stick: 2 inch
Kalpasi / Black Stone Slower: 1 tsp
Desiccated Coconut:1 tbsp
METHOD FOR MAKING THE PERFECT CHETTINAD MASALA POWDER
- To begin with heat shallow frying pan on medium low heat, dry roast peppercorns, red chillies, cloves, cardamom, cinnamon stick, star anise, marathi moggu, mace for 2-3 minutes or until fragrant.
- Now add coriander seeds, poppy seeds, fennel seeds and roast for further 4-5 minutes, stirring regularly.
- Finally add desiccated coconut and roast for a minute and turn off the heat.
- ground the above mentioned ingredients to a coarse Powder.
- Devein and wash prawn/shrimp well, add Turmeric powder mix and refrigerate.
- In a pan add mustard seeds fennel seeds,curry leaves followed by chopped shallots saute until translucent.
- Then add the ground powder, chilly powder, coriander powder and fry for another 5 min in slow flame, till the masala is cooked.
- Remove the prawns from the fridge and add in the masala, gently saute for 4mins, add in tamarind paste,stir check for seasoning remove from heat.
- Serve the Prawn/Shrimp Chettinad with steamed rice or as a great starter.
About The Author:
Chef Dayanand Ramakrishnan is an experienced Culinary Professional, recognized for his exceptional skill, comprehensive knowledge of international cuisines, and unparalleled innovative approach in designing exquisite dining experiences.
Chef Dayanand has over 19 years of industry experience, managing the provision of fine dining for Hotels like the Oberoi Group of Hotels, the Taj Group of Hotels, the Future group, etc. He is presently associated with the Holycow Hospitality Pvt. Ltd. as Corporate Chef where he constantly strives to refine the art of cooking; develop impressive menus; and prepare culinary masterpieces that are influenced by culturally diverse regions around the globe. He is particularly adept at cultivating partnerships with service providers for the purpose of obtaining the freshest and highest quality ingredients. When it comes to craftsmanship, Chef Dayanad is very particular about ensuring that the patrons leave with unforgettable dining experiences. He is a perfectionist with an unflinching passion for great food. Neither does he compromise on food quality nor great taste and uses only the finest of ingredients to craft his food.
Image Credits: Chef Dayanand Ramakrishnan