Eral Thokku

Name: Eral Thokku
Prep time: 15 min
Cook time: 25 min
Total time: 40 min
Yield: 4 servings
Cuisine: south_indian
Ingredients: 400 g prawns (cleaned and deveined, medium); 2 pcs onion (medium, finely chopped); 3 pcs tomato (medium, finely chopped); 1 inch ginger (finely chopped); 6 pcs garlic (cloves, finely chopped); 2 pcs green chili (slit); 10 pcs curry leaves; 0.5 tsp mustard seeds; 0.5 tsp fennel seeds; 1 pinch turmeric powder; 1 tsp red chili powder; 1 tsp coriander powder; 1 pinch black pepper (freshly crushed); 1 pinch garam masala; 0.5 tsp salt; 2 tbsp oil; 1 tbsp lemon juice; 2 tbsp cilantro (chopped)

RATING

4.4/5(48)

TASTE SCORE

9/10

A spicy Tamil-style prawn thokku with onions, tomatoes, ginger, garlic, and bold masalas cooked down to a thick, clingy coating. It is rich, punchy, and perfect in small portions with rice, dosa, or chapati.

PREP

15m

COOK

25m

SERVES

1 KATORI

206 cal

SERVINGS

METHOD · 8 STEPS

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.
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.
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.
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.
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.
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.
garnish
Finish with cilantro.
serve
Serve hot with rice, dosa, or chapati.

PRO TIPS

What to keep in mind.

7 tips from the recipe — small details that make a real difference to the final dish.

1
Pat the prawns very dry before cooking so the masala clings instead of turning watery.
2
Finely chop the onions and tomatoes; larger pieces will keep the thokku chunky rather than jammy.
3
Wait for the tomatoes to fully break down and for oil to show at the edges before adding prawns.
4
Use a wide kadai or skillet so the prawn juices evaporate quickly and the thokku thickens faster.
5
Add lemon juice only after switching off or at the very end to keep its brightness fresh.
6
Prawns are done when they turn pink and gently curl; tight curls usually mean they have overcooked.
7
This tastes even better after a short rest, when the pepper, fennel, and curry leaf flavors settle into the masala.