Madurai Prawn Thokku

Serves 1
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Directions

  1. 1Add Gold Winner Oil to a pan.
  2. 2Add fennel seeds to the oil.
  3. 3Add fenugreek seeds to the pan.
  4. 4Add chopped shallots to the pan.
  5. 5Add curry leaves to the pan.
  6. 6Sauté the shallots and curry leaves until well browned.
  7. 7Add garlic paste and ginger paste to the pan.
  8. 8Add chopped tomatoes to the pan.
  9. 9Add turmeric powder, chilli powder, and salt to taste.
  10. 10Mix well and cook until the mixture forms a paste-like consistency.
  11. 11Add cleaned prawns to the pan.
  12. 12Sauté the prawns for 10-15 minutes on medium flame, allowing them to cook in their own released water.
  13. 13Add black pepper to the prawns.
  14. 14Add coriander leaves to the prawns.
  15. 15Cook for an additional 4-5 minutes until the water has evaporated and the mixture has thickened into a thokku.
  16. 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.