Chettinad Prawn Curry With Coconut Milk And Ghee Rice Recipe

About this recipe

A flavorful and protein-packed Chettinad prawn curry cooked with freshly ground spices, paired with aromatic ghee rice—perfect for a hearty dinner.

Ingredients

• 500 g Prawns
• 250 ml Coconut Milk
• 100G Cashews
• 500 ml Water
• 1 kg Basmati Rice
• - Shallots
• 250g Garlic
• 250g Ginger
• 250g Green Chilli
• 20G Curry Leaves
• 20 g Turmeric Powder
• - Red Chilli
• 100 g Coriander Powder
• 500 g Ghee
• 1 L Borges Borgefrit High-Mufa-Oleic Sunflower Oil
• 10G Salt

Instructions

1. Step 1: Heat 1 tbsp ghee in a thick-bottomed pan and fry the soaked basmati rice for 2-3 minutes until aromatic. Add 500 ml water, a pinch of salt, and cover. Cook on low heat until the rice is fluffy and fully cooked. Set aside.
2. Step 2: In a separate pan, heat 2 tbsp of oil. Add curry leaves, green chilies, crushed garlic, and grated ginger. Sauté for 1-2 minutes.
3. Step 3: Add chopped shallots and fry until golden brown. Add the tomato puree and cook until the oil separates.
4. Step 4: Add turmeric powder, red chili powder, coriander powder, and the freshly ground Chettinad spice mix. Stir well for another minute.
5. Step 5: Add the cleaned prawns and sauté for 3-4 minutes until they turn pink. Pour in the coconut milk and simmer for 5 minutes until the prawns are cooked through.
6. Step 6: Adjust salt to taste and remove the curry from heat.
7. Step 7: Garnish the curry with fried cashews and serve hot with the ghee rice.