This is one of my favorite recipes from my South Indian home—Prawn Masala, also known as Prawn Thokku or Erak Thokku in Tamil. This version is a spicy semi-gravy dish, bursting with flavors that reflect the diverse culinary styles of the region.
Each area adds its unique twist to the spice levels and ingredients, making it a versatile and mouthwatering dish. Prawn Masala is juicy, tasty, and absolutely scrumptious, perfect as a side with rice, roti, idly, and dosa. It’s a fantastic choice for both lunch and dinner.
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- Meen Pollichathu
- Fish Tandoori
Prawn Masala (Eral Thokku)
Ingredients
Main Ingredients
- 1.7 lb Prawns
- 1 cup Pearl Onion, diced
- 4 Tomato, medium size, chopped
- 12 pods Garlic
- ½ tsp Mustard seeds
- ¼ tsp Fenugreek seeds
- 1 tsp Urad dhal
- ¾ tsp Chili powder
- 1 tsp Coriander powder
- ½ tsp Turmeric powder
- 1 tsp Salt, adjust as needed
- ¼ cup Oil
- 1 sprig Curry leaves, to garnish
For Marination
- ¼ tsp Turmeric powder
- 1 tsp Chili powder
- 1 tsp Coriander powder
- 1 tsp Ginger garlic paste
- ½ tsp Salt
Instructions
Marinating Prawns
- In a bowl, combine the cleaned and deveined prawns with the ingredients listed in the marination section above. Make sure each prawn is well coated with the marinade for maximum flavor.
- Allow the prawns to marinate for at least 15 minutes so they can soak up all the delicious spices.
Preparing Prawn Masala
- Heat the oil in a pan over medium heat. Add the mustard seeds, fenugreek seeds, and urad dhal. Wait for them to start spluttering—this is key as it releases their flavors into the oil.
- Add the onions and garlic to the pan. Sauté them until they turn soft and translucent, which will bring out their sweetness.
- Stir in the chili powder, coriander powder, and turmeric powder. Mixing these spices well helps to release their vibrant colors and aromatic flavors.
- Toss in the sliced tomatoes. Cook them until they break down and the mixture becomes mushy, creating a rich base for your gravy.
- Add the marinated prawns to the pan. Stir thoroughly to ensure the prawns are well incorporated with the spice-tomato base.
- Cover the pan and let the prawns cook on medium heat for about 10 minutes. The steam trapped inside will help cook the prawns evenly and infuse them with the gravy’s flavors.
- Open the lid, reduce the heat to low, and continue to simmer the gravy. Let it cook for an additional 10 minutes or until you see oil beginning to separate from the sides of the gravy. This is a sign that your masala is perfectly cooked.
- Turn off the heat. Garnish the prawn masala with fresh curry leaves for a burst of flavor and a touch of color. Now your flavor-packed Prawn Masala is ready to enjoy!
Serving
- Enjoy the warm, spicy Prawn Masala as a delicious side dish alongside rice, dosa, idly, or chapati for a truly comforting meal.
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Recipe Video
Nutrition Info
Disclaimer
We're not nutrition experts, and the nutritional information provided is an estimate. Please use it as a guide. For precise details, it's best to consult a professional. To learn more, please view our Detailed Disclaimers.
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