Eral Thokku Tamil Nadu style | Spicy Chettinad prawns masala
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.
Prep Time5 minutesmins
Cook Time25 minutesmins
Course: Main Course, Side Dish
Cuisine: Indian, tamil nadu
Keyword: chettinad eral thokku recipe, eral prawn thokku recipe, Eral thokku step by step recipe, eral thokku tamilnadu style, Indian prawns recipe, Pranws masala recipe
Author: Arpita@Gastronomic Bong
Equipment
large thick bottomed pan
Ingredients
400gramsPrawnswashed and deveined
2Onionsthinly sliced
2smallTomatochopped
2-3Green chillieschopped
1tbspGinger-garlic paste
10-15Curry leaves
1/2tspTurmeric powderplus 1/4 tsp to marinate the prawns
2tspChilli powder **plus 1/4 tsp to marinate the prawns
2tspCoriander powder
1/2tspBlack pepper powder
1tsp Fennel seeds powder
1/4tspHing
1tspJaggery
Salt as per taste
2-3tbsp 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
**You can adjust the chilli powder as per taste. 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.