A flavor-packed South Indian prawn masala where tender prawns are cooked in a thick, spicy, and tangy onion-tomato base. This Chettinad classic is perfect with rice, dosa, or chapati.
Prep15 min
Cook30 min
Servings4
Serving size: 1 serving
260cal
27gprotein
12gcarbs
12g
Ingredients
500 g Prawns (Cleaned and deveined)
0.5 tsp Turmeric Powder (For marinade)
1 tsp Red Chili Powder (For marinade, adjust to taste)
Fragrant basmati rice cooked to fluffy perfection with whole spices and rich, nutty ghee. This South Indian classic, also known as Neychoru, is garnished with fried cashews and raisins for a touch of sweetness and crunch. A truly elegant and simple dish.
Crisp, sweet onion rings marinated in a tangy apple cider vinegar dressing with fresh parsley. A perfect, refreshing topping for burgers, grilled meats, or as a simple side for any barbecue.
This chettinad dish is perfect for dinner. With 790.33 calories and 36.129999999999995g of protein per serving, it's a muscle-gain option for your meal plan.
fat
2 medium Onion (Finely chopped)
2 whole Green Chili (Slit lengthwise)
1.5 tbsp Ginger Garlic Paste
3 medium Tomato (Finely chopped)
2 tsp Coriander Powder
0.5 tsp Garam Masala
0.5 cup Water (Hot, use as needed)
2 tbsp Coriander Leaves (Freshly chopped, for garnish)
Instructions
1
Marinate the Prawns
In a mixing bowl, combine the cleaned and deveined prawns with 1/2 tsp turmeric powder, 1 tsp red chili powder, 1/2 tsp salt, and the lemon juice.
Mix thoroughly to ensure each prawn is evenly coated.
Set aside to marinate for at least 15 minutes while you prepare the other ingredients.
2
Prepare the Masala Base
Heat the gingelly oil in a wide, heavy-bottomed pan or kadai over medium heat.
Add the mustard seeds and wait for them to splutter completely, which takes about 30 seconds.
Add the fennel seeds and curry leaves. Sauté for another 30 seconds until they become fragrant.
Add the finely chopped onions and slit green chilies. Sauté for 6-8 minutes, stirring occasionally, until the onions turn soft and golden brown.
Add the ginger-garlic paste and cook for 1-2 minutes until its raw aroma disappears.
3
Cook the Tomatoes and Spices
Add the finely chopped tomatoes and 1 tsp of salt to the pan. The salt helps the tomatoes break down faster.
Cook for 8-10 minutes, mashing the tomatoes with your spatula, until they become completely soft, mushy, and the oil starts to separate from the masala.
Reduce the heat to low. Add the spice powders: 1/4 tsp turmeric powder, 1.5 tsp red chili powder, and 2 tsp coriander powder.
Stir continuously and cook for 1-2 minutes until the raw smell of the spices is gone and the masala is fragrant.
4
Cook the Prawns in the Masala
Add the marinated prawns to the pan with the masala.
Stir gently to coat the prawns evenly with the thick masala base.
Increase the heat to medium and cook for 5-7 minutes, stirring occasionally. The prawns will release some water.
Continue cooking until the prawns curl into a 'C' shape and turn opaque pink. Be careful not to overcook them.
If the thokku becomes too dry, add a splash of hot water (up to 1/2 cup) to reach your desired consistency.
5
Garnish and Serve
Once the prawns are cooked, sprinkle the garam masala and freshly chopped coriander leaves over the top.
Give it a final gentle stir to combine.
Turn off the heat, cover the pan, and let the Eral Thokku rest for 5-10 minutes. This allows the flavors to meld together beautifully.
Serve hot with your choice of accompaniment.
Servings
4
Serving size: 1 serving
507cal
8gprotein
82gcarbs
16gfat
Ingredients
2 cup Basmati Rice (long grain)
4 tbsp Ghee
1 pcs Onion (large, thinly sliced)
3.5 cup Water (hot)
1 inch Cinnamon Stick
4 pcs Cloves
3 pcs Green Cardamom (slightly crushed)
1 pcs Bay Leaf
1 pcs Star Anise (optional)
12 pcs Cashew Nuts (whole or halved)
1 tbsp Raisins (golden)
1.5 tsp Salt
2 tbsp Coriander Leaves (chopped, for garnish)
Instructions
1
Prepare the Basmati Rice
Rinse the basmati rice under cold running water until the water runs clear. This removes excess starch.
Soak the rinsed rice in fresh water for at least 30 minutes. This helps the grains elongate and cook evenly.
After soaking, drain the rice completely in a colander and set it aside.
2
Fry the Garnishes
Heat 2 tbsp of ghee in a heavy-bottomed pot or pressure cooker over medium heat.
Add the cashew nuts and fry for 1-2 minutes until they turn a light golden brown.
Add the raisins and continue to fry for about 30 seconds until they plump up. Be careful not to burn them.
Remove the fried cashews and raisins with a slotted spoon and set them aside for garnish.
3
Sauté Aromatics and Rice
In the same pot, add the remaining 2 tbsp of ghee.
Once hot, add the whole spices: cinnamon stick, cloves, green cardamom, bay leaf, and star anise. Sauté for 30-40 seconds until they release their aroma.
Add the thinly sliced onions and sauté for 5-7 minutes until they become soft and golden brown.
Add the drained rice to the pot. Gently sauté for 2 minutes, ensuring the grains are well-coated with ghee. Be careful not to break the delicate rice grains.
4
Cook the Rice
Pour in 3.5 cups of hot water and 1.5 tsp of salt. Stir gently just once to combine.
Bring the water to a rolling boil over high heat.
For Pot Method: Once boiling, reduce the heat to the lowest setting, cover with a tight-fitting lid, and cook for 15-18 minutes, or until all the water is absorbed.
For Pressure Cooker Method: Secure the lid and cook on medium heat for 2 whistles. Turn off the heat and allow the pressure to release naturally.
5
Rest, Garnish, and Serve
Once cooked, let the rice rest, covered and undisturbed, for 10 minutes. This step is crucial for firm, separate grains.
After resting, gently fluff the rice with a fork to separate the grains.
Garnish with the fried cashews, raisins, and freshly chopped coriander leaves.
Serve hot with your favorite curry, korma, or dal.
