Eral Thokku

1. 1
   prep · ~10 min

   Prep the prawns and aromatics.

   1.Rinse the prawns well and pat them dry.

   2.Chop the onion and tomato finely for a thick thokku texture.

   3.Chop the ginger and garlic, slit the green chili, and keep the curry leaves ready.
2. 2
   temper · ~2 min

   Make the tempering.

   1.Heat oil in a wide pan over medium heat.

   2.Add mustard seeds and let them splutter.

   3.Add fennel seeds and curry leaves and cook for a few seconds until fragrant.

   TIPUse a wide pan so the masala reduces faster and coats the prawns evenly.
3. 3
   saute · ~7 min

   Cook the onion base.

   1.Add onion and green chili to the pan.

   2.Cook until the onion softens and turns light golden.

   3.Add ginger and garlic and sauté until the raw smell fades.
4. 4
   saute · ~8 min

   Cook down the tomatoes and spices.

   1.Add tomato and cook until soft and pulpy.

   2.Add turmeric powder, red chili powder, coriander powder, black pepper, garam masala, and salt.

   3.Mix well and cook until the masala thickens and the oil starts to show at the edges.

   TIPKeep the heat medium to avoid burning the spice powders while the tomatoes break down.
5. 5
   saute · ~5 min

   Cook the prawns in the masala.

   Add the prawns and mix well so they are fully coated in the masala. Cook on medium heat until the prawns turn pink, curl, and release some moisture.

   TIPDo not overcook the prawns or they will turn rubbery; they need only a few minutes.
6. 6
   simmer · ~5 min

   Reduce to a thick thokku.

   Cook uncovered, stirring often, until the moisture cooks off and the masala becomes thick, glossy, and clings to the prawns. Stir in lemon juice at the end.

7. 7
   garnish

   Finish with cilantro.

8. 8
   serve

   Serve hot with rice, dosa, or chapati.

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