Chettinad Eral Masala
A fiery and aromatic prawn curry from the heart of Tamil Nadu. This Chettinad classic features succulent prawns cooked in a freshly ground spice blend, creating a rich, complex gravy that's perfect with rice or dosas.
For 4 servings
6 steps. 30 minutes total.
- 1
Step 1
- a.Marinate the Prawns
- b.In a mixing bowl, combine the cleaned prawns, turmeric powder, red chili powder, lemon juice, and 0.5 tsp of salt.
- c.Mix thoroughly to ensure each prawn is well-coated.
- d.Set aside to marinate for at least 15-20 minutes while you prepare the other ingredients.
- 2
Step 2
- a.Prepare the Chettinad Masala Powder
- b.Heat a small, dry pan over low heat. Add the coriander seeds, dried red chilies, cumin seeds, fennel seeds, black peppercorns, cloves, cinnamon stick, green cardamom, and kalpasi.
- c.Dry roast for 3-4 minutes, stirring constantly, until the spices are fragrant and slightly toasted. Be careful not to burn them.
- d.Remove from heat and let the spices cool down completely.
- e.Once cooled, transfer to a spice grinder or blender and grind into a fine powder. Set aside.
- 3
Step 3
- a.Sauté the Aromatics
- b.Heat the gingelly oil in a wide pan or kadai over medium heat.
- c.Add the mustard seeds and wait for them to splutter.
- d.Add the curry leaves and sauté for 30 seconds until they turn crisp.
- e.Add the finely chopped onions and sauté for 8-10 minutes, until they are soft and golden brown.
- f.Stir in the ginger-garlic paste and cook for another 1-2 minutes until the raw smell disappears.
- 4
Step 4
- a.Build the Gravy
- b.Add the tomato puree to the pan. Cook for 5-7 minutes, stirring occasionally, until the mixture thickens and you see oil separating at the edges.
- c.Add the freshly ground Chettinad masala powder and sauté for one minute until it becomes aromatic.
- 5
Step 5
- a.Cook the Prawns
- b.Add the marinated prawns to the pan and toss gently to coat them with the masala.
- c.Cook for 2-3 minutes until the prawns turn pink and start to curl.
- d.Pour in 1 cup of water and add the remaining 1 tsp of salt. Stir well to combine.
- e.Bring the curry to a boil, then reduce the heat to low, cover the pan, and simmer for 5-7 minutes. Do not overcook the prawns, or they will become tough.
- 6
Step 6
- a.Garnish and Serve
- b.Turn off the heat and check for seasoning, adjusting salt if necessary.
- c.Garnish with freshly chopped coriander leaves.
- d.Let the curry rest for 5-10 minutes to allow the flavors to meld.
- e.Serve hot with steamed rice, idiyappam, appam, or dosas.
What to keep in mind.
4 tips from the recipe — small details that make a real difference to the final dish.
- 1For the best flavor, use fresh, high-quality prawns. If using frozen, ensure they are thoroughly thawed before marinating.
- 2Do not overcook the prawns. They cook very quickly and will become tough and rubbery if left on the heat for too long. They are done as soon as they turn opaque and curl into a 'C' shape.
- 3Roasting the spices on low heat is crucial to release their essential oils without burning them, which would make the masala bitter.
- 4For a richer, creamier gravy, you can add 2 tablespoons of fresh coconut paste or 1/4 cup of coconut milk during the last 2 minutes of simmering.
Adapt it for your goals.
Richer Gravy
Add 2 tablespoons of fresh coconut paste along with the tomato puree, or stir in 1/4 cup of thick coconut milk at the end of cooking for a creamier texture.
Vegetarian AlternativeVegetarian Alternative
Replace the prawns with 400g of paneer cubes, mushrooms, or a mix of sturdy vegetables like potatoes and carrots. Adjust the cooking time accordingly.
Milder FlavorMilder Flavor
To reduce the spice level, use only 3-4 dried red chilies and decrease the black peppercorns to 1/2 teaspoon. Using Kashmiri red chilies will also provide color without excessive heat.
Why this is on our healthy list.
Excellent Source of Lean Protein
Prawns are packed with high-quality protein, essential for building and repairing tissues and supporting muscle health, all while being low in fat.
Rich in Anti-Inflammatory Spices
The blend of spices like turmeric, ginger, and peppercorns contains powerful compounds like curcumin and piperine, which have potent anti-inflammatory and antioxidant properties.
Metabolism Booster
The capsaicin from red chilies and piperine from black pepper can provide a temporary boost to your metabolism, aiding in calorie burning.
Frequently asked questions
Kalpasi, or stone flower, is a type of lichen that gives Chettinad dishes their unique earthy, smoky flavor. While the dish is still delicious without it, kalpasi is highly recommended for an authentic taste. It can be found in most Indian grocery stores.