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Instant Pot Chettinad Prawn Masala
Course
Main Course
Cuisine
Indian
Keyword
Chettinad Prawn Masala, coconut, prawns
Prep Time
20
minutes
minutes
Cook Time
13
minutes
minutes
Total Time
33
minutes
minutes
Servings
4
Calories
220
kcal
Author
Corrie
Ingredients
1
lb
prawns
1
bay leaf
4
curry leaves
4
garlic cloves
¼
cup
coconut
grated
2
medium
tomatoes
diced
1
teaspoon
salt
1
tablespoon
oil
1
inch
ginger
minced
1
large
onion
diced
½
cup
water
½
cup
cilantro
1
teaspoon
black peppercorns
1
teaspoon
cumin seeds
4
red chili whole
2
teaspoon
coriander seeds
2
whole cloves
2
teaspoon
fennel seeds
5
green cardamoms
1
stick
cinnamon
1
teaspoon
poppy seeds
Instructions
For Spice blend:
Put whole spicesin the Instant Pot and press “sauté”.
Sauté for about 1 minute and addginger, garlic and coconut.
Sauté for about 2 minutes and transfer into a blender with the remaining ingredients.
Add all these ingredients into a blender.
Blend until powder is formed and keep aside.
For Curry:
Put oil, curry and bay leaves in the Instant Pot and press “sauté”.
Sauté for about 1 minute and add onions.
Sauté for about 3 minutes and add tomatoes, salt and ground spices.
Sauté for about 2 minutes and stir in prawns and water.
Lock lid and cook at “High Pressure” and “Manual” for about 6 minutes.
Release the pressure quickly and garnish with cilantro to serve.
Nutrition
Calories:
220
kcal
|
Carbohydrates:
13
g
|
Protein:
26
g
|
Fat:
8
g
|
Saturated Fat:
2
g
|
Polyunsaturated Fat:
2
g
|
Monounsaturated Fat:
3
g
|
Trans Fat:
1
g
|
Cholesterol:
286
mg
|
Sodium:
1474
mg
|
Potassium:
430
mg
|
Fiber:
5
g
|
Sugar:
4
g
|
Vitamin A:
704
IU
|
Vitamin C:
39
mg
|
Calcium:
251
mg
|
Iron:
4
mg