### TranslatedIngredients: 15 Prawns,2 Onion - finely chopped,3 Tomato,2 teaspoon Ginger Garlic Paste,2 cups Water,5 Whole Black Peppercorns,4 Dry Red Chillies,1/4 teaspoon Mustard seeds,1 inch Cinnamon Stick (Dalchini),1 sprig Curry leaves,Coriander (Dhania) Leaves -  A handful (chopped),1/2 teaspoon Turmeric powder (Haldi),1/2 teaspoon Cumin powder (Jeera),1/4 teaspoon Tamarind Paste,2 tablespoon Tomato - paste,4 teaspoon Sunflower Oil,Salt - to taste ### PrepTimeInMins: 15 ### CookTimeInMins: 30 ### TotalTimeInMins: 45 ### Servings: 4 ### Cuisine: Chettinad ### Course: Lunch ### Diet: Non Vegeterian ### TranslatedInstructions: To begin making the Chettinad Prawn Curry, firstly wash and devein the prawns and cut off the heads.Add dry red chillies and a little water in the mixer grinder and make a paste out of it. Heat a saucepan with water add tomato, cinnamon, tamarind paste and the required salt. Let it boil to the point where the tomatoes soften, about 10 minutes. Cool it.Strain the tomato juice water and reserve for cooking.Take a bowl with 3 teaspoons of water and mix all the dry masala.Heat a heavy bottomed pan with oil and temper with mustard seeds, whole black peppercorns and curry leaves. Add the prawns and fry for 2 minutes. Take the prawns out and keep it aside. Add the onions, ginger and garlic paste, salt and fry till the onions become translucent. Pour the tomato spicy juice, bring up to a boil.Mix the tomato paste and dry masala water. Add the prawns and let it boil till gravy consistency is formed. Check the salt and seasoning. Garnish with coriander leaves and serve hot.Enjoy Chettinad Prawn Curry along with Steamed Rice and Onion Tomato Mixed Bean Sprout Salad for a comforting and delicious weekday meal.