Eral Thokku
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.
For 4 servings
5 steps. 30 minutes total.
- 1
Step 1
- a.Marinate the Prawns
- b.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.
- c.Mix thoroughly to ensure each prawn is evenly coated.
- d.Set aside to marinate for at least 15 minutes while you prepare the other ingredients.
- 2
Step 2
- a.Prepare the Masala Base
- b.Heat the gingelly oil in a wide, heavy-bottomed pan or kadai over medium heat.
- c.Add the mustard seeds and wait for them to splutter completely, which takes about 30 seconds.
- d.Add the fennel seeds and curry leaves. Sauté for another 30 seconds until they become fragrant.
- e.Add the finely chopped onions and slit green chilies. Sauté for 6-8 minutes, stirring occasionally, until the onions turn soft and golden brown.
- f.Add the ginger-garlic paste and cook for 1-2 minutes until its raw aroma disappears.
- 3
Step 3
- a.Cook the Tomatoes and Spices
- b.Add the finely chopped tomatoes and 1 tsp of salt to the pan. The salt helps the tomatoes break down faster.
- c.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.
- d.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.
- e.Stir continuously and cook for 1-2 minutes until the raw smell of the spices is gone and the masala is fragrant.
- 4
Step 4
- a.Cook the Prawns in the Masala
- b.Add the marinated prawns to the pan with the masala.
- c.Stir gently to coat the prawns evenly with the thick masala base.
- d.Increase the heat to medium and cook for 5-7 minutes, stirring occasionally. The prawns will release some water.
- e.Continue cooking until the prawns curl into a 'C' shape and turn opaque pink. Be careful not to overcook them.
- f.If the thokku becomes too dry, add a splash of hot water (up to 1/2 cup) to reach your desired consistency.
- 5
Step 5
- a.Garnish and Serve
- b.Once the prawns are cooked, sprinkle the garam masala and freshly chopped coriander leaves over the top.
- c.Give it a final gentle stir to combine.
- d.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.
- e.Serve hot with your choice of accompaniment.
What to keep in mind.
5 tips from the recipe — small details that make a real difference to the final dish.
- 1Do not overcook the prawns. They cook in minutes, and overcooking will make them tough and rubbery.
- 2For the most authentic flavor, use gingelly (Indian sesame) oil. However, any neutral vegetable oil will also work.
- 3Cooking the tomatoes until they are completely mushy and oil separates is the key to achieving the perfect texture and flavor for the thokku.
- 4For the best taste, use fresh, ripe tomatoes. They provide a natural sweetness and tanginess to the dish.
- 5This dish tastes even better the next day as the flavors deepen. Store in an airtight container in the refrigerator.
Adapt it for your goals.
Ingredient Substitution
For a different flavor profile, you can add 1 teaspoon of freshly ground black pepper along with the other spices for extra heat.
DietaryDietary
To make it creamier and balance the spice, add 2-3 tablespoons of thick coconut milk in the last 2 minutes of cooking.
Flavor TwistFlavor Twist
For a more traditional tangy flavor, substitute the lemon juice with a small, marble-sized ball of tamarind. Soak it in 1/4 cup of warm water, extract the pulp, and add it when cooking the tomatoes.
Why this is on our healthy list.
Rich in Lean Protein
Prawns are a fantastic source of high-quality, low-fat protein, which is essential for building and repairing tissues, muscle growth, and overall body function.
Boosts Brain Health
Prawns contain omega-3 fatty acids and astaxanthin, a powerful antioxidant that helps protect the brain from inflammation and supports cognitive function.
Anti-inflammatory Properties
The use of spices like turmeric (containing curcumin) and ginger in the masala base provides potent anti-inflammatory benefits, helping to combat oxidative stress in the body.
Supports Bone Health
Prawns are a good source of essential minerals like phosphorus, copper, and magnesium, which are vital for maintaining strong and healthy bones.
Frequently asked questions
A single serving of Eral Thokku (approximately 240g) contains around 280-350 calories, primarily depending on the amount of oil used and the specific size of the prawns.