Monday, 8 September 2014

Eral Thokku / Prawn Masala - South Indian Style

This is a home-style South Indian prawn thokku / masala recipe which I learnt from my friend Rekha Sridhar.  It is a semi dry preparation and also easy to make;  you can serve this is a starter or accompaniment to rice paired with any spicy gravy or even with rasam,  it is delicious!


Prawns - 500 grams 
Onion - 1 big (finely chopped) 
Green chilli - 2 (Finely chopped) 
Garlic - 8 to 10 cloves ( chopped)
Red chilli powder- 1 tsp (Adjust according to your spice level) 
Pepper powder - ½ tsp(optional) 
Turmeric powder - ½ tsp 
Tamarind - small gooseberry size
Coriander leaves - for garnishing 

For Seasoning:
Oil - 1 to 2 tbsp
Fennel seeds - ½ tsp
Curry leaves - 1 sprig


Peel the skin, devein and wash the prawns; keep aside. 

Soak the tamarind in 
½  cup of water.  Extract the juice and keep aside.

Heat oil in a kadai; add fennel seeds and curry leaves.  After it crackles add the chopped onions, garlic  and green chillies;  fry till the onion becomes golden brown in colour.

After that add turmeric powder, pepper powder and red chilli powder; saute for a minute in medium flame. 

Once it is done add prawns and salt.  Mix well and allow to cook in a medium flame till the masala coats over the prawns.

Once it is 3/4 th  done, add tamarind extract ( approximately 2 to 3 tsp) and mix well.

Add coriander leaves and give it a stir;  switch off the gas.

Your spicy prawn thokku is ready to serve.


Don't cook prawns for a long time (not more than 7 to 10 minutes); it has a tendency to become rubbery in texture.

Adjust the spice and water level according to the consistency / taste you like.


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