This coastal Chettinad specialty is fiery and aromatic. The curry uses freshly grated coconut and tamarind for balance. Traditionally served in brass vessels to enhance flavor. Some versions include drumstick or raw mango for tang. Fishermen's families prepare it with fresh catch. The spices are typically dry-roasted before grinding. Nutritionists appreciate its lean protein and healthy fats. Perfect with steamed rice or appams. The prawns should be just cooked through. Represents Chettinad's maritime culinary traditions. A wedding feast essential.