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.
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
**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.