Serves 1
Directions
- 1Add Gold Winner Oil to a pan.
- 2Add fennel seeds to the oil.
- 3Add fenugreek seeds to the pan.
- 4Add chopped shallots to the pan.
- 5Add curry leaves to the pan.
- 6Sauté the shallots and curry leaves until well browned.
- 7Add garlic paste and ginger paste to the pan.
- 8Add chopped tomatoes to the pan.
- 9Add turmeric powder, chilli powder, and salt to taste.
- 10Mix well and cook until the mixture forms a paste-like consistency.
- 11Add cleaned prawns to the pan.
- 12Sauté the prawns for 10-15 minutes on medium flame, allowing them to cook in their own released water.
- 13Add black pepper to the prawns.
- 14Add coriander leaves to the prawns.
- 15Cook for an additional 4-5 minutes until the water has evaporated and the mixture has thickened into a thokku.
- 16Serve the prawn thokku hot with rice.
Ingredients
- 200 ml Gold Winner Oil
- 2 Tbsp Fennel Seeds
- 1 tbsp Fenugreek Seeds
- 0.25 kg Shallots
- 1 Handful Curry Leaves
- 100 g Garlic Paste
- 50 g Ginger Paste
- 0.25 kg Tomato
- 0.5 tsp Turmeric Powder
- 3 Tsp Chilli Powder
- To Taste Salt
- 2 Kg Prawn
- 2 Tsp Black Pepper
- As Required Coriander Leaves
Equipment
panladlespoonbowl
Tips
- Prawns should be cooked on medium flame, not high flame.
- Do not add water for cooking prawns, as the prawns themselves will release water.
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