Eral Thokku with Idiyappam

Instructions

1. 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. 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. 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. 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. 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.