Chettinad Prawns ‘Ali-Yolio’
The Bombay Canteen cooked this in an Instagram reel. SeeMeCook wrote it up from the reel as a full recipe and added ingredient weights and nutrition.
Watch the original reelImported by K Kampani on SeeMeCook
Plump prawns cooked in a rich prawn-head oil and layered with aromatic Chettinad spices. Serve with laadi pav or crusty bread for soaking up the intensely spiced oil.
- Time
- 40 minutes
- Equipment
- Stovetop
- Good for
- Lunch or dinner
- Cuisine
- South Asian
- Contains
- Gluten and shellfish
- Diet
- Pescatarian
Diet and allergen details are read from the ingredient names and are not certified.
Ingredients
- 110 g
- 18 g
- 3 g
- 10 g
- 2 g
- 1 g
- 2 g
- 1 g
- 1 g
- 2 g
- 15 g
- 160 g
Weights are estimates. Together, the ingredients weigh about 1.04 kg before cooking, which is about 520 g per serving.
Steps
If using whole prawns, remove the heads and shells while leaving the cleaned prawn meat aside. Devein the prawns and pat them thoroughly dry so they sear rather than steam.
Place the prawn heads and shells in a small saucepan with the neutral oil. Warm over medium-low heat for about 8–10 minutes, pressing the heads with a spoon occasionally, until the oil is fragrant and deeply orange-red.
Strain the infused oil through a fine-mesh sieve, pressing the solids to extract as much flavored oil as possible. Discard the strained heads and shells and reserve the oil.
Heat several tablespoons of the prawn-head oil in a wide skillet over medium heat. Add the curry leaves and green chilies and cook briefly until the leaves crackle and smell aromatic.
Add the chopped onion and cook for 4–6 minutes, stirring often, until softened and lightly golden.
Add the garlic and ginger. Cook for about 1 minute, stirring constantly, until fragrant but not browned.
Add the coriander, cumin, black pepper, fennel, turmeric, and chili powder. Stir the spices into the aromatics for 30–60 seconds, adding a small splash of water if they begin to stick or scorch.
Add the chopped tomato and season with salt. Cook for 5–7 minutes until the tomato breaks down and the masala becomes thick, glossy, and the oil begins to separate at the edges.
Add the prawns to the masala in a single layer. Toss to coat and cook for 2–3 minutes per side, just until opaque, pink, and firm. Do not overcook them, as they will become rubbery.
Stir in the lime juice and enough reserved prawn-head oil to create a loose, glossy sauce around the prawns. Taste and adjust the salt and acidity.
Transfer the prawns and spiced oil to a warm serving bowl. Serve immediately with laadi pav for tearing, dipping, and soaking up the sauce.
Notes
The supplied Instagram description gives the dish name and broad preparation concept—prawns, house-made prawn-head oil, Chettinad masala, and laadi pav—but does not provide a written ingredient list, quantities, or method. The ingredient amounts and cooking procedure are therefore informed estimates rather than an exact transcription of the restaurant recipe.
Nutrition
These are estimates per serving, worked out from the ingredients.
- Calories
- 936
- Protein
- 48 g
- Carbs
- 56 g
- Fat
- 59 g
- Fiber
- 7 g
Where the calories come from
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