Eral Thokku is a very famous dish made with Prawns. The dish reminds me of my walks along the beach and visit to the local fish market along the Marina beach. In those days the seafood market used to be a riot of fresh fish being unloaded straight from the small dinghy. A quick trip to the spice markets in Parrys would complete Sunday shopping before heading back home.
This dish will make you fall in love with sea-food and leave you wanting more!
Do try and let me know if you liked it!
Oil : 3 table spoon
Mustard seed: 1/2 tsp
Fennel seeds : 1 tsp
Curry leaves: Few
Onion (finely chopped) : 2cup
Ginger Garlic Paste : 3 tsp
Tomatoes (finely chopped): 3cup
Coriander leaves: Few
Chilli powder: 2 tsp
Coriander powder: 4 tsp
Turmeric: 1/4 tsp
Prawn: 500 gm
Water: 1/2 cup
Salt to taste
- Marinate the prawns for about an hour with a blend of ginger-garlic paste, salt and turmeric.
- Heat oil in a pan
- Add mustard seed allow it to crackle and then add fennel seeds, curry leaves and finely chopped onion. Sprinkle some salt, spread them out evenly over the pan.and let it cook.
- When the onions turn golden brown, add ginger-garlic paste and sauté until the raw smell disappears.
- Add tomatoes and sprinkle some more salt to help it cook faster.
- When the tomatoes are well-cooked, add chilli powder, coriander powder, turmeric powder and salt, and stir.
- Add the marinated prawn to this mixture and let it cook in its own juice continuously for about 20 minutes, until the reddish prawn curry turns into thick, dark brown gravy (thokku).
- Finally garnish with Coriander leaves.
- Eral Thokku is best served with Rice