Entree: India – Chettinad – இறால் மசாலா ➤ Iraal Masala (Spicy Chettinad-style prawn curry made with roasted-ground spices, coconut, and curry leaves)

Food safety reminder: Follow safe food-handling practices and use a food thermometer to verify safe internal cooking temperatures.

Serving Size: 4

Approximate Time

Prep 40 min

Cook 15 min

Total 55 min

Ingredients

U.S. measurements first, metric equivalents in parentheses. Conversions are approximate; oz means weight ounces, not fluid ounces.

- 1 lb (454 g) raw prawns, shelled and deveined (about 18–24 medium)
- 1/2 tsp (2 g) turmeric powder
- 1 tsp (5 g) salt, divided
- 3 tbsp (45 ml) vegetable oil
- 1 tsp (5 g) mustard seeds
- 1 tsp (5 g) cumin seeds
- 10–12 fresh curry leaves (about 0.071 oz (2 g))
- 2 medium onions, finely chopped (about 8 oz (225 g))
- 2 tbsp (30 g) ginger-garlic paste
- 2 medium tomatoes, chopped (about 10 oz (280 g))
- 1/2 cup (50 g) freshly grated dry coconut or unsweetened desiccated coconut
- 2 tbsp (12 g) coriander seeds
- 1 tsp (2 g) fennel seeds
- 1 tsp (2 g) black peppercorns
- 1/2 tsp (1 g) cumin seeds (for roasting)
- 3–4 dried red chilies (adjust to taste) (about 0.106 oz (3 g))
- 1 tbsp (15 ml) tamarind paste or 1 tbsp (15 ml) lemon juice
- 1/2 cup (120 ml) water (adjust for desired gravy)
- 2 tbsp (8 g) fresh cilantro, chopped for garnish
- 1 tbsp (15 ml) coconut oil or ghee (optional finish)

Show original ingredient measurements

- 1 lb (454 g) raw prawns, shelled and deveined (about 18–24 medium)
- 1/2 tsp (2 g) turmeric powder
- 1 tsp (5 g) salt, divided
- 3 tbsp (45 ml) vegetable oil
- 1 tsp (5 g) mustard seeds
- 1 tsp (5 g) cumin seeds
- 10–12 fresh curry leaves (about 2 g)
- 2 medium onions, finely chopped (about 8 oz / 225 g)
- 2 tbsp (30 g) ginger-garlic paste
- 2 medium tomatoes, chopped (about 10 oz / 280 g)
- 1/2 cup (50 g) freshly grated dry coconut or unsweetened desiccated coconut
- 2 tbsp (12 g) coriander seeds
- 1 tsp (2 g) fennel seeds
- 1 tsp (2 g) black peppercorns
- 1/2 tsp (1 g) cumin seeds (for roasting)
- 3–4 dried red chilies (adjust to taste) (about 3 g)
- 1 tbsp (15 ml) tamarind paste or 1 tbsp (15 ml) lemon juice
- 1/2 cup (120 ml) water (adjust for desired gravy)
- 2 tbsp (8 g) fresh cilantro, chopped for garnish
- 1 tbsp (15 ml) coconut oil or ghee (optional finish)

Instructions

1. Marinate the prawns with 1/2 tsp (2 g) turmeric and 1/2 tsp (2.5 g) salt; set aside while you prepare the masala.
2. In a dry skillet over medium heat, roast 1/2 cup (50 g) grated dry coconut until golden, about 3–4 minutes; transfer to a plate. In the same skillet roast 2 tbsp (12 g) coriander seeds, 1 tsp (2 g) fennel seeds, 1 tsp (2 g) black peppercorns, 1/2 tsp (1 g) cumin seeds, and 3–4 dried red chilies until fragrant, about 2–3 minutes—do not burn. Cool slightly, then grind the roasted spices and coconut with 1–2 tbsp (15–30 ml) water to a coarse paste.
3. Heat 3 tbsp (45 ml) vegetable oil in a heavy pan over medium heat. Add 1 tsp (5 g) mustard seeds and 1 tsp (5 g) cumin seeds; when they pop, add 10–12 curry leaves and 2 chopped onions. Sauté until onions are golden brown, about 8–10 minutes.
4. Add 2 tbsp (30 g) ginger-garlic paste and cook 2–3 minutes until raw smell dissipates. Stir in 2 chopped tomatoes and cook until they break down and oil separates, about 6–8 minutes.
5. Add the ground coconut-spice paste to the pan, mix well, and cook for 3–4 minutes. Add 1 tbsp (15 ml) tamarind paste or lemon juice, 1/2 tsp (2.5 g) salt (adjust to taste), and 1/2 cup (120 ml) water to form a gravy. Simmer gently 4–5 minutes to meld flavors.
6. Add the marinated prawns and cook 4–6 minutes until prawns turn opaque and are cooked through. Do not overcook. If desired, finish with 1 tbsp (15 ml) coconut oil or ghee and garnish with 2 tbsp (8 g) chopped cilantro.
7. Adjust seasoning and serve hot with steamed rice, dosas, or flatbreads.