This one is for all the shrimp lovers out there. Shrimp covered in spicy Chettinad masala served hot sounds like the best side dish to me!
Dry roast cumin, fennel, black pepper, raw rice and chilies 
Saute onion and garlic 
Add turmeric powder and ground masala powder 
Add tomato puree 
Add shrimp 
Mix and cook 
Chettinad Shrimp Masala
This one is for all the shrimp lovers out there. Yummy shrimp covered in spicy Chettinad masala served hot sounds like the best side dish to me!
Servings: 6
Ingredients
- 12 oz shrimp (around 35 pieces peeled and deveined)
- 2 cups white onion (chopped)
- 1 tomato (pureed)
- 6 garlic cloves (chopped)
- 10 curry leaves
- 1 tsp fennel seeds
- ½ tsp turmeric powder
- ½ cup water
- 5 tbsp oil
- salt to taste
Roast and Grind:
- 1 tsp cumin seeds
- 1 tsp fennel seeds
- 1 tsp black pepper
- 1 tsp raw rice
- 3 byadgi chilies (used for red color)
- 5 dry red chilies (adjust to taste)
Instructions
- In a pan, dry roast ingredients under "Roast and Grind" into a fine powder. Set aside.
- In the same pan add oil. Once hot, add fennel seeds.
- Once fennel seeds turn brown, add onion and garlic and saute until the raw smell fades.
- Add turmeric powder and ground masala powder and mix well.
- Add tomato puree, curry leaves and salt. Cook for 3-4 minutes. The masala should no longer stick to the sides of the pan.
- Wash the shrimp and add to the pan. Mix well.
- Cook for 3-4 minutes. Cooking time may vary based on the size of the shrimp.
- Stop cooking when shrimp starts to curl. Do not overcook.
- Serve hot with rice, roti or naan.
- See below for additional varieties or sides that go well with this dish.
