By Eral Thokku Tamilnadu style is a tangy, spicy and mouthwatering prawns masala. This spicy chettinad eral (prawns) masala is very easy and quick to make with simple Indian spices. Makes a perfect and comforting weeknight meal when served with rice.
Being a Bengali, fish and seafood is my weakness. And we have both on a regular basis. As I have mentioned earlier after coming to the UK my choice of Indian fresh water fish has been reduced considerably. As all we get here is year old frozen Indian fish which I am not very fond of.
But fresh prawns or shrimps are in abundance here and I love it. Plump sweet juicy prawns tastes so so delicious any way you prepare it. Simple butter garlic prawns or prawns in spaghetti or prawns in curry or with variety of vegetables, it is perfect every time. Toady I am sharing a spicy prawns masala with you that is not only easy to make but also very delicious.
Chettinad Prawns masala or Eral thokku as we call it in Tamil, a dry and spicy prawns curry is full of flavour and comes together well under 30 minutes. Juicy plump fresh prawns are cooked in onion and tomato masala with regular Indian spices. The addition of hing and fennel seeds to this eral thokku (prawns masala) adds new dimension to this dish.
How to make Eral Thokku Tamilnadu style?
Eral kottu (prawns masala) is made with very simple and regular Indian masala. I have used coconut oil to make this prawns masala. You can also use veg oil or gingelly oil/sesame oil to make this.
Start by marinating the prawns with turmeric, chilli pwd and salt. Now heat oil in a thick bottomed pan and add hing. Then add the sliced onions and sauté until the onions are soft and translucent. Then add ginger-garlic paste and fry until the raw smell disappears.
Add the chopped tomatoes and cook until the tomatoes are soft and mushy. Add the dry masalas, fennel seeds powder, salt along with a tablespoon of water and fry for few mins. Then add the marinated prawns and continue sautéing until the prawns are coated with the masala and it is pinkish in colour and no longer raw.
Now add some water and cover and cook for 10-15 minutes until the prawns are cooked through and the gravy has reached the desired consistency. You will see oil floating on the top take it off the heat. Garnish with coriander leaves and serve hot with rice.
Some seafood/ prawns recipe that you may like.
Eral Thokku Tamil Nadu style | Spicy Chettinad prawns masala
Equipment
- large thick bottomed pan
Ingredients
- 400 grams Prawns washed and deveined
- 2 Onions thinly sliced
- 2 small Tomato chopped
- 2-3 Green chillies chopped
- 1 tbsp Ginger-garlic paste
- 10-15 Curry leaves
- 1/2 tsp Turmeric powder plus 1/4 tsp to marinate the prawns
- 2 tsp Chilli powder ** plus 1/4 tsp to marinate the prawns
- 2 tsp Coriander powder
- 1/2 tsp Black pepper powder
- 1 tsp Fennel seeds powder
- 1/4 tsp Hing
- 1 tsp Jaggery
- Salt as per taste
- 2-3 tbsp Coconut oil / oil
- Coriander leaves for garnish
Instructions
- Marinate the prawns with little salt, turmeric powder and chilli powder and keep it aside.
- Heat oil in a pan on medium heat, add hing. Sauté for few seconds add the onions.
- Sauté the onions for few minutes until it is soft and translucent. Add the ginger -garlic paste and sauté for 2 mins until the raw smell disappears.
- Now add the curry leaves and chopped green chillies and mix everything well.
- Add in the chopped tomatoes and fry for few minutes until the tomatoes are soft and mushy.
- Add the turmeric powder, chilli powder, coriander powder, fennel powder, black pepper powder and salt. Mix every thing well and sauté for 2-3 minutes. Add a tbsp of water if the masala turns too dry and is sticking to the bottom.
- Toss in the marinated prawns and mix everything well so that the prawns are coated well with the masala and it is pinkish in colour and no longer raw.
- Now add 1/2 cup of water and jaggery and mix everything well. Cover and cook for 12 -15 minutes stirring occasionally.
- After 12-15 minutes you see the oil oozing out on the sides. Once the prawns are cooked and the masala reaches your desired consistency. Take it off the flame.
- Sprinkle with fresh coriander leaves or curry leaves and serve it hot with rice.
Notes
I hope you enjoy this delicious Eral Thokku Tamilnadu style as much as we do!
If you have tried this recipe, I would love to see your wonderful creation. simply click a picture and tag me @gastronomicbong or #gastronomicbong on Instagram.
Bon Appetit!!
Kankana Saxena
August 6, 2019I like any kind of seafood dish and when the color looks that rich, it’s tough to not drool!