Chettinad Prawn Masala Recipe | 15-Minute Spicy Curry

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Quick Summary: Chettinad Spicy Prawn Masala is a 15-minute Karaikudi-style curry made with fresh prawns, aromatic spices, and curry leaves — perfect with rice or parotta.

Craving something spicy and delicious? Try this Chettinad Spicy Prawn Masala Recipe — a Karaikudi-style prawn curry that’s full of flavour yet incredibly easy to make. Inspired by the vibrant kitchens of Tamil Nadu’s Chettinad region, this dish combines aromatic masala with juicy prawns for an unforgettable taste. Ready in just 15 minutes, it’s the perfect South Indian seafood recipe to enjoy with rice, parotta, or dosa.

Chettinad Spicy Prawn Masala served with rice and curry leaves — a 15-minute Karaikudi-style prawn curry.

About Chettinad Spicy Prawn Masala (Karaikudi-Style Prawn Curry)

Chettinad Spicy Prawn Masala is a South Indian seafood classic that celebrates the bold and fiery flavours of Tamil Nadu’s Chettinad cuisine. Known for its fresh ingredients and aromatic spices, Chettinad cooking transforms simple ingredients into something truly special.

In this dish, juicy prawns are simmered in a thick, spiced masala made with onion, tomato, and a homemade blend of fennel seeds, ginger, garlic, turmeric and red chillies — a mix that captures the soul of Karaikudi kitchens. Every bite is hot, aromatic, and comforting, just like the food you find in Tamil Nadu’s coastal homes.

The best part? It’s ready in just 15 minutes — quick enough for a busy weekday lunch yet flavourful enough for a weekend meal. Pair it with steamed rice, parotta, chapati, or dosa, and you’ll have a meal that tastes straight out of a Chettinad household.

If you love authentic South Indian flavours or are exploring the spice-rich side of Tamil cuisine, this Chettinad Prawn Masala deserves a place on your table. Simple to cook, full of personality, and irresistibly delicious — it’s one recipe you’ll make again and again.

❤️ Why You’ll Love This Recipe

Authentic Chettinad Flavours: This recipe captures the bold, spicy, and aromatic taste that makes Chettinad cuisine one of Tamil Nadu’s most loved regional styles. Every spoonful is rich with the warmth of fresh ingredients and spices.

Quick & Easy to Make: Don’t be fooled by its deep flavours — this Chettinad Prawn Masala comes together in just 15 minutes, making it perfect for busy days when you still crave home-style food.

Perfect with Any South Indian Meal: Whether you serve it with steamed rice, parotta, dosa, or chapati, this spicy prawn masala blends beautifully with all.

Rich in Aroma & Texture: The roasted spice mix, curry leaves, and tomatoes create a thick, glossy masala that coats every prawn perfectly — delivering both flavour and comfort in every bite.

A Must-Try for Seafood Lovers: If you enjoy exploring coastal South Indian recipes, this one will win your heart. It’s vibrant, full of character, and truly represents the soul of Karaikudi cooking.

Juicy prawns coated in spicy Chettinad masala with aromatic curry leaves.

Love seafood? Try my:
Dried Baby Shrimp Gravy Recipe/Senna Kunni Karuvadu Thokku Recipe next!

Chettinad Prawn Masala Recipe | 15-Minute Spicy Curry

Chettinad Spicy Prawn Masala is a 15-minute Karaikudi-style curry made with fresh prawns, aromatic spices, and curry leaves — perfect with rice or parotta.

Prep Time: 10 minutes
Cook Time: 10 minutes
Total Time: 20 minutes
Category: Seafood / South Indian
Course: Main Course
Serve Size: 4

🧂 Ingredients for Chettinad Spicy Prawn Masala

Prawns (cleaned and de-veined) - 1/2 kg
Large Onion (peeled and chopped) - 3
Tomato (chopped) - 3
Ginger & Garlic Paste - 1 tablespoon
Green chilli - 2
Water - 1/2 cup

Spice Powders

Turmeric Powder - 1/2 teaspoon
Chilli Powder - 1 tablespoon
Salt - to taste

Tempering

Sesame Oil - 2 tablespoons
Fennel seeds - 1/2 teaspoon
Curry leaves - 1 sprig

To Garnish

Coriander Leaves (chopped) - 1 tablespoon
Curry leaves - 1 sprig

Instructions

1. Clean and de-vein the prawns. Wash in 3–4 exchanges of water and drain completely.

2. Wash and finely chop onions, tomatoes, and green chilli. Set aside with curry and coriander leaves.

3. Marinate the prawns with ¼ tsp salt, ½ tsp chilli powder, and a pinch of turmeric powder. Mix well and let rest.

4. Heat sesame oil in a kadai. Add fennel seeds and curry leaves; let them splutter.

5. Add chopped onions and sauté until transparent.

6. Add tomatoes and green chillies. Stir-fry until soft.

7. Add ginger-garlic paste and sauté until the raw smell disappears.

8. In a small bowl, mix turmeric powder, chilli powder, and ¼ cup water to form a paste. Add this to the kadai and cook until the oil separates.

9. Add marinated prawns, ¼ cup water, and salt. Mix well.

10. Cover and simmer for a few minutes until the prawns turn pink and absorb the masala.

11. Remove the lid and cook until oil oozes from the sides. Do not overcook.

12. Turn off the flame. Garnish with chopped coriander and curry leaves.

📌 Pictorial steps coming next — scroll for a visual guide!

1. Clean and de-vein the prawns. Wash in 3–4 exchanges of water and drain completely.

2. Wash and finely chop onions, tomatoes, and green chilli. Set aside with curry and coriander leaves.

3. Marinate the prawns with ¼ tsp salt, ½ tsp chilli powder, and a pinch of turmeric powder. Mix well and let rest.

Prawns marinated with ¼ tsp salt, ½ tsp chilli powder, and a pinch of turmeric powder.

4. Heat sesame oil in a kadai. Add fennel seeds and curry leaves; let them splutter.

Sesame oil is heated in a kadai and fennel seeds and curry leaves are added to splutter.

5. Add chopped onions and sauté until transparent.

Chopped onions are added to the kadai
Onions are sauteed until transparent

6. Add tomatoes and green chillies. Stir-fry until soft.

Chopped tomato and green chilli are added to the kadai

7. Add ginger-garlic paste and sauté until the raw smell disappears.

Adding ginger and garlic paste

8. In a small bowl, mix turmeric powder, chilli powder, and ¼ cup water to form a paste. Add this to the kadai and cook until the oil separates.

Adding spices in a bowl to make a spice paste
making spice paste
chettinad masala is well-cooked by showing that the oil oozes from the sides

9. Add marinated prawns, ¼ cup water, and salt. Mix well.

marinated prawns are added to the kadai

10. Cover and simmer for a few minutes until the prawns turn pink and absorb the masala.

11. Remove the lid and cook until oil oozes from the sides. Do not overcook.

Prawns, salt and water added to cook
chettinad spicy prawn masala is cooked to the perfection.

12. Turn off the flame. Garnish with chopped coriander and curry leaves.

Curry leaves and coriander leaves are added to the chettinad prawn masala as a garnish

Cooking Tips

  • Always use fresh prawns for the best texture and flavour.
  • Don’t overcook — prawns cook in just a few minutes.
  • You can adjust the spice levels according to your taste.
  • Add a squeeze of lemon juice before serving for extra freshness.
  • Use sesame oil for authentic Chettinad flavour — it enhances aroma and gives the curry a rich, nutty taste.
Chettinad prawn masala served hot, a traditional Tamil Nadu seafood dish.

I hope you enjoyed this Chettinad Spicy Prawn Masala Recipe! If you try it, share your thoughts in the comments — I’d love to know how it turned out. For more authentic South Indian seafood recipes, follow me on Instagram, Pinterest and Twitter.

HAPPY COOKING!
with better ingredients for better food.

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