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Sunday, 26 May 2013

Spicy Prawn / Eral Thokku

Am not a seafood person, but Prawns are my weakness. This SPICY PRAWN / ERAL THOKKU is a South Indian classic that I leant from my mother. A very simple & lip smacking, Best served with rice and rasam (You really don’t wanna know how many servings I have ;)

Amply Serves 2

Prawn Thokku 1

You Will Need:

500g of Medium Sized Prawns, Cleaned & Deveined
2 Medium Sized Onions, Thinly Sliced
3 Large Tomatoes, Finely Chopped
2 Green Chillies, Slit
1/2 tsp of Turmeric Powder
1/2 tsp of Coriander Powder
1/2 tsp of Cumin Powder
1 1/2 tsp of Homemade Chilli Powder, More or Less
Salt to Taste
1/2 tsp of Mustard Seeds
Tsp of Cumin Seeds
1/2 Tsp of Fennel Seeds
Few Curry Leaves
3 tbsps of Gingelly Oil
A tbsp of Coriander leaves, Finely Chopped

The Cooking:

Heat pan over high heat and add oil. Crackle mustard seeds, cumin, fennel, green chillies and curry leaves. Add the sliced onions and sauté till they are translucent and change a very light brown colour. Add the chopped tomatoes, turmeric powder, coriander powder, salt and chilli powder. Sauté on high till the tomatoes turn soft, if required add little water to help cook the tomatoes. 

After 5 – 10 mins cooking on medium heat, tumble in the prawns and stir well. No need to add water at this stage, the prawns will release little water. Lid on cook on medium heat till the prawn are done and all the excess water has evaporated.

Sprinkle cumin powder and coriander leaves and stir. Cook for another 2 – 3 mins till all the raw flavours are gone and little oil separates from the thokku.

Serve hot with rice, roti, or dosa!
Happy Cooking!

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