Chettinad cuisine explores meats as varied as mutton, fish, prawn and lobster .I relished their special No-oil Mutton dish during my last Chennai Trip. Freshly grounded spices and using them in right proportion is the key to an authenticate chettinad dish.
Chettinad Prawn Curry is one of my favorite. I never miss food at Anjappar restaurant ,which has 60 locations in 11 countries.They serve lip smacking chettinad food ,the aromatic & homely ..Dishes are prepared as elaborately as they were centuries ago, served in the traditional style on a banana leaf.
The tiny region “Chettinad” in Tamil Nadu state has a reputation that belies its size, home to the most aromatic food in India. Starting in the late 19th century. Chettiars who tended to focus on business migrated across Southeast Asia, which is how the food of such a tiny region became well known across the subcontinent.
You need chettinad spice mix for preparaing today’s dish.So here sharing Chettinad masla recipe first..
Now let’s talk about our main dish ,Prawn Chettinad Curry. I prepared it for lunch today to have with rice .You can also prepared dry version of it & can enjoy with Indian flat bread/Roti.
Note : For more spicy you can increase red-chili in preparing your chettinad masala. Usually Chettiars put more Chilis in their