Prawn Thokku Recipe- Eral Thokku- South Indian style Shrimp masala

Prawn-based dishes are very common in Indian cuisine particularly since most people in India prefer to eat seafood and vegetables instead of meat.  Prawn, like most seafood, is rich in Omega-3 fatty acids. Thus regular consumption of Prawn is quite beneficial for healthy Heart. 

It is a good thing that prawns can provide Calcium that is essential for body in order to improve bone structure. 

Prawns are a wonderful source of vitamin B12. 

vitamin E obtained from prawn can help you have better-looking skin. 

When buying prawns, choose ones that smell fresh and look wet. A fishy smell shows that they are passing their use-by date. After cooking, also make sure that you eat them within twenty-four hours.

 

Cuisine       : Indian

Category      : Side dish for roti

Serves        : Serves 5

Prep time     : 10 Minutes

Cook time     : 20 Minutes

Total time    : 30 Minutes

 

 AUTHOR -AHARIKA

INGREDIENTS

Prawns -  500 gms

Cooking oil + ghee – 2 tbsp

Cinnamon – 1 inch

Cloves – 1 no

Fenugreek- 1 tsp

Curry leaves- one spring

Onion - 3 no (Medium sized)

Tomato - 3 no ( Medium sized)

G&G paste - 2 tbs

Red chilli powder - 2tbs ( Add more for spicy kurma)

Corriander powder- 1 tbs

Turmeric powder - 1/4 tsp

Garam masala powder - 1/2 tsp

Salt & water - as needed

Corriander leaves- one handful

Before cooking

Clean the prawn and make sure that you remove the digestive tract, as it gives stinky smell. 

Then, add prawns in a dry pan and saute it for a minute to remove the unnecessary water that is secreted in prawns, as it gives bad odour and smells fishy. Strain out the prawns and dispose the water. 

PREPARATION

Heat a pan base and add oil, then add onions and curry leaves and saute till it turns transparent & raw smell goes off.

Add Ginger & Garlic paste and saute well till the raw smell vanishes.

Then add the tomato pieces and saute well, Close the pan for 2 minutes so the the tomatoes turns mushy. 

 

Now, open the pan, Add turmeric powder,red chilli powder and Garam masala powder. Add the required salt and saute well till the raw smell of masala vanishes.Do in medium flame.

Now, add the prawns and saute well to get mixed with the spices.

Then, add water as required and close the pan for 5 minutes. Dont over cook, as the parwns turns harder. 

After 5 mins, open the pan and the prawn is cooked well and ready to serve. Sprinkle some corriander leaves and serve hot with roti or rice.