Chettinad Prawns ‘Ali-Yolio’

Ingredients

• 300 g Raw prawns, peeled and deveined (Reserve the heads and shells for making the prawn oil, if available.)
• 150 g Prawn heads and shells (Used to flavor the oil; strain out before serving.)
• 120 ml Neutral cooking oil (For making the prawn-head oil and cooking the prawns.)
• 6 Garlic (Thinly sliced or finely chopped.)
• 15 g Ginger (Finely grated or minced.)
• 100 g Small onion or shallots (Finely chopped.)
• 12 Fresh curry leaves (Leaves picked from the stems.)
• 2 Fresh green chilies (Slit lengthwise; adjust to taste.)
• 1 tsp Ground coriander
• 0.5 tsp Ground cumin
• 1 tsp Ground black pepper
• 0.5 tsp Fennel seeds (Lightly crushed.)
• 0.25 tsp Ground turmeric
• 1 tsp Kashmiri chili powder (Use more or less according to desired heat.)
• 150 g Tomato (Finely chopped or grated.)
• 1 tbsp Lime juice (Added at the end.)
• Salt (To taste.)
• 4 Laadi pav (For serving and dipping into the spiced oil.)

Steps

1. 1

   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.

2. 2

   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.

3. 3

   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.

4. 4

   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.

5. 5

   Add the chopped onion and cook for 4–6 minutes, stirring often, until softened and lightly golden.

6. 6

   Add the garlic and ginger. Cook for about 1 minute, stirring constantly, until fragrant but not browned.

7. 7

   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.

8. 8

   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.

9. 9

   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.

10. 10

    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.

11. 11

    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 per serving

• main
• seafood
• prawns
• South Indian
• Chettinad
• spicy
• one-pan
• bread-friendly