Chettinad Eral Thokku Recipe - Prawn Masala
A non-veg Chettinad recipe with prawns - cleaned and deveined, shallots - roughly chopped, tomatoes - chopped. Ready in 40 min, serves 4.
Curated byRamesh Kumar🇮🇳
Instructions
15 steps- 1
To begin making the Chettinad Eral Thokku Recipe,add salt and lemon juice to the cleaned prawns, mix well and marinate for 15 minutes in fridge
prawns - cleaned and deveined(400 grams)lemon juice(1 teaspoon)salt - to taste - 2
Heat oil in a Kadai
- 3
Add ginger garlic paste and sauté till the raw smell of the paste is gone
/2 ginger garlic paste(1 teaspoon) - 4
Once done add chopped shallots, curry leaves and green chilies and cook till onions turn translucent
shallots - roughly chopped(1/2 cup)tomatoes - chopped(2)sprig curry leaves(2)green chillies - slit(1)coriander (dhania) leaves - chopped for garnish - 5
After the onions have turned translucent add chopped tomatoes
shallots - roughly chopped(1/2 cup)tomatoes - chopped(2)coriander (dhania) leaves - chopped for garnish - 6
Cook till tomatoes turn soft and mushy and oil releases from the sides of the pan
tomatoes - chopped(2) - 7
At this stage add the spice powders like the red chilli powder, turmeric powder, coriander powder black pepper powder, salt and stir well to combine
red chilli powder(1 tablespoon)coriander powder (dhania)(1 teaspoon)black pepper powder(1 teaspoon)turmeric powder (haldi)(1/2 teaspoon)salt - to tastecoriander (dhania) leaves - chopped for garnish - 8
Add marinated prawns and give it a good mix, ensure all the prawns are coated well with the masala
prawns - cleaned and deveined(400 grams) - 9
Add 1 tablespoon water, mix well and then cover and cook till prawns are fully cooked
prawns - cleaned and deveined(400 grams) - 10
If needed, add more water if the masala turns dry
- 11
The prawns release some water as well
prawns - cleaned and deveined(400 grams) - 12
Keep the heat to medium high
- 13
Once the prawns are cooked and the gravy has reached the desired semi gravy consistency turn off the heat
prawns - cleaned and deveined(400 grams) - 14
Garnish with fresh coriander leaves and serve Chettinad Eral Thokku hot
sprig curry leaves(2)coriander powder (dhania)(1 teaspoon)coriander (dhania) leaves - chopped for garnish - 15
Serve Chettinad Eral Thokku with Steamed Rice and Palak Tovve or Palak Dal Recipe (Spinach and Lentil Curry) for a comforting lunch or dinner
sprig curry leaves(2)
Rate this recipe
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Chettinad Eral Thokku Recipe - Prawn Masala
A non-veg Chettinad recipe with prawns - cleaned and deveined, shallots - roughly chopped, tomatoes - chopped. Ready in 40 min, serves 4.
Curated byRamesh Kumar🇮🇳
Estimated Nutrition Highlights
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Directions
15 steps- 1
To begin making the Chettinad Eral Thokku Recipe,add salt and lemon juice to the cleaned prawns, mix well and marinate for 15 minutes in fridge
prawns - cleaned and deveined(400 grams)lemon juice(1 teaspoon)salt - to taste - 2
Heat oil in a Kadai
- 3
Add ginger garlic paste and sauté till the raw smell of the paste is gone
/2 ginger garlic paste(1 teaspoon) - 4
Once done add chopped shallots, curry leaves and green chilies and cook till onions turn translucent
shallots - roughly chopped(1/2 cup)tomatoes - chopped(2)sprig curry leaves(2)green chillies - slit(1)coriander (dhania) leaves - chopped for garnish - 5
After the onions have turned translucent add chopped tomatoes
shallots - roughly chopped(1/2 cup)tomatoes - chopped(2)coriander (dhania) leaves - chopped for garnish - 6
Cook till tomatoes turn soft and mushy and oil releases from the sides of the pan
tomatoes - chopped(2) - 7
At this stage add the spice powders like the red chilli powder, turmeric powder, coriander powder black pepper powder, salt and stir well to combine
red chilli powder(1 tablespoon)coriander powder (dhania)(1 teaspoon)black pepper powder(1 teaspoon)turmeric powder (haldi)(1/2 teaspoon)salt - to tastecoriander (dhania) leaves - chopped for garnish - 8
Add marinated prawns and give it a good mix, ensure all the prawns are coated well with the masala
prawns - cleaned and deveined(400 grams) - 9
Add 1 tablespoon water, mix well and then cover and cook till prawns are fully cooked
prawns - cleaned and deveined(400 grams) - 10
If needed, add more water if the masala turns dry
- 11
The prawns release some water as well
prawns - cleaned and deveined(400 grams) - 12
Keep the heat to medium high
- 13
Once the prawns are cooked and the gravy has reached the desired semi gravy consistency turn off the heat
prawns - cleaned and deveined(400 grams) - 14
Garnish with fresh coriander leaves and serve Chettinad Eral Thokku hot
sprig curry leaves(2)coriander powder (dhania)(1 teaspoon)coriander (dhania) leaves - chopped for garnish - 15
Serve Chettinad Eral Thokku with Steamed Rice and Palak Tovve or Palak Dal Recipe (Spinach and Lentil Curry) for a comforting lunch or dinner
sprig curry leaves(2)
Rate this recipe
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