Prawn Thooku – Easy Prawn Thokku – Spicy Dry prawn Thooku recipe – Shrimp thokku recipe – Eral thokku recipe – Spicy dry masala with small prawns, perfect side for any south indian meal.
CHETTINAD ERAL MASALA PRAWN MOILEE PRAWN BIRYANI
Prawn Thokku
Ingredients
Ingredients - to marinate
- 30 small Prawns
- 1/2 teaspoon Turmeric powder
- 1 teaspoon Red Chilli powder hot / spicy
- 1/2 teaspoon Coriander powder
- 1 teaspoon Lemon juice
- 1/4 teaspoon Salt
Ingredients - to saute
- 2 tablespoon Oil
- 1 teaspoon Cumin seeds
- 1 teaspoon Fennel seeds
- 5 each Curry leaves
- 1 cup Onion preferably shallots/ chinna vengayam
- 6 cloves Garlic (skin on) crushed
- 2 inch Ginger crushed
- 1/2 teaspoon Salt
- 1/4 cup Coriander leaves chopped
Instructions
- Clean prawns by removing all the veins. Rinse a few times in cold water and marinate with turmeric powder, red chilli powder , coriander powder, salt and lemon juice. Let it sit for 15 minutes.
- Heat oil in a kadai, season with cumin seeds, fennel seeds and curry leaves.
- Add in onions and saute well. Followed by crushed ginger and garlic. Saute until everything turns crisp and golden brown.
- Add in the marinated prawns along with salt and saute over low flame for 15 minutes until the masala thickens and turns slightly dry.
- Finally add in the chopped coriander leaves and saute for a minute and switch off!
Try our CAPSICUM PRAWN VARUVAL CHILLI PRAWNS
Clean prawns by removing all the veins. Rinse a few times in cold water and marinate with turmeric powder, red chilli powder , coriander powder, salt and lemon juice. Let it sit for 15 minutes.
Heat oil in a kadai, season with cumin seeds, fennel seeds and curry leaves.
Add in onions and saute well. Making this dish with Chinna vengayam / shallots is a must for better taste. If using regular onion, you may have to saute longer to make it crisp. Followed by crushed ginger and garlic.
Saute until everything turns crisp and lightly brown.
Add in the marinated prawns along with salt.
Saute over low flame for 15 minutes until the masala thickens, it will kind of look like a gravy when you add the prawns as they release water but will slowly thicken as it cooks.
It will further dry up as you saute longer.
Finally add in the chopped coriander leaves and saute for a minute and switch off!
It should look this dry. This will go very well with regular sambar, rasam, thayir kind of meals or even tiffin items like idli kal dosai!
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