Prawn Thokku Recipe
If you’re a fan of fiery South Indian flavors and succulent seafood, then this Prawn Thokku Recipe is about to become a new favorite in your culinary arsenal. Rich, aromatic, and layered with spice, this traditional dish hails from Tamil Nadu and represents the region’s bold approach to seafood cookery. It’s quick to prepare, delightfully intense, and incredibly versatile—perfect for both weeknight dinners and festive feasts.
In this comprehensive guide, I’ll walk you through everything you need to know about making the perfect prawn thokku—from selecting the right prawns to achieving that luscious, oil-separating consistency that defines a great thokku. Whether you’re a seasoned cook or new to Indian cuisine, this recipe will help you master the art of prawn thokku with confidence and flair.
What Is Prawn Thokku?
Prawn Thokku (also called “Eral Thokku” in Tamil) is a semi-dry South Indian prawn masala dish where juicy prawns are simmered in a thick, spicy onion-tomato gravy infused with traditional spices, curry leaves, and ginger-garlic paste. Unlike a curry, thokku is thicker and oilier, making it ideal as a side dish to rice, roti, dosa, or even idiyappam.
What makes this recipe stand out is the intensity of its masala—robust with aromatics, bright with tomatoes, and deeply satisfying thanks to the slow-cooked, caramelized base.
Ingredients for Prawn Thokku
Let’s start by breaking down the ingredients you’ll need for this mouthwatering prawn thokku recipe.
Main Ingredients:
- Prawns (medium to large, shelled and deveined) – 500g
- Oil (preferably gingelly oil or any neutral cooking oil) – 3 tbsp
- Mustard seeds – 1 tsp
- Fennel seeds (saunf) – ½ tsp
- Curry leaves – 2 sprigs
- Onions (finely chopped) – 2 large
- Tomatoes (finely chopped or pureed) – 3 medium
- Green chilies (slit) – 2
- Ginger-garlic paste – 1 tbsp
Spice Powders:
- Turmeric powder – ½ tsp
- Red chili powder (adjust to spice level) – 1½ tsp
- Coriander powder – 1½ tsp
- Garam masala or homemade masala – ½ tsp
- Salt – to taste
Optional (but recommended):
- Lemon juice – 1 tsp (to balance flavors)
- Fresh coriander leaves – for garnish
How to Make Prawn Thokku: Step-by-Step Instructions
Cooking prawn thokku is a balance of timing and technique. Here’s a step-by-step breakdown to ensure you get it right every single time.
Step 1: Prepping the Prawns
Start by cleaning and deveining your prawns. Rinse them in cold water and pat dry. Marinate lightly with turmeric and a pinch of salt—this step helps to remove any fishy odor and begins flavoring them early.
Step 2: Building the Masala Base
Heat oil in a heavy-bottomed pan. Add mustard seeds and let them splutter, then toss in fennel seeds and curry leaves. The aroma is instantly intoxicating—this is your foundation.
Add chopped onions and sauté until golden brown. This caramelization process is key to developing depth in the thokku.
Next, stir in ginger-garlic paste and green chilies. Cook until the raw smell disappears.
Step 3: Tomatoes and Spices
Add in the tomatoes and cook them down until the oil begins to separate from the masala. This can take 8–10 minutes, but it’s worth the wait. Add all your dry spice powders at this stage and sauté well. Add a splash of water to prevent burning and allow the spices to bloom fully.
Step 4: Cooking the Prawns
Once the masala base is rich and thick, add the marinated prawns. Prawns cook quickly—around 5–6 minutes—so keep an eye on them. Overcooked prawns turn rubbery, so pull them off the heat as soon as they curl and turn opaque.
Simmer uncovered to let the masala cling to the prawns. Add a dash of lemon juice to balance the richness and garnish with chopped coriander.
Chef’s Tips for the Best Prawn Thokku
- Use fresh or frozen prawns: Fresh prawns bring out the best flavor, but frozen can work if defrosted properly and drained well.
- Oil matters: Gingelly oil (Indian sesame oil) enhances authenticity and adds a nutty, earthy depth.
- Tomato texture: Use ripe tomatoes or even tomato puree for a smoother gravy.
- Avoid overcooking prawns: Cook just until opaque. Letting them simmer too long in the masala can ruin the dish.
- For extra heat: Add crushed black pepper or more green chilies at the end.
Variations of Prawn Thokku
While this is a classic preparation, there are several ways to adapt it based on your palate and pantry:
1. Coconut Prawn Thokku
Add 2–3 tbsp of thick coconut milk at the end for a richer, mellow flavor that offsets the heat beautifully.
2. Dry Prawn Thokku
Cook until all the moisture is gone and the prawns are coated in a thick, sticky masala. Great for serving with chapati or as a starter.
3. Nattu Kozhi Thokku (Country Chicken Style)
Replace prawns with small chunks of boneless chicken and follow the same process with a longer cooking time.
What to Serve with Prawn Thokku
This dish shines best when paired with South Indian staples. Here are a few perfect pairings:
- Steamed Rice – The most traditional way to enjoy prawn thokku.
- Jeera Rice or Ghee Rice – Adds a subtle aroma that complements the spices.
- Chapati or Parotta – Ideal for scooping up the thick masala.
- Dosa or Appam – A unique twist on breakfast or brunch with a seafood kick.
Storing and Reheating
Prawn thokku tastes even better the next day once the spices have matured. Store in an airtight container in the refrigerator for up to 2 days. Reheat gently on the stove with a splash of water to bring back its luscious texture.
Note: Seafood has a short shelf life, so avoid storing longer than 48 hours.
Frequently Asked Questions
Can I use frozen prawns for this recipe?
Yes! Just make sure to thaw them completely and pat them dry to prevent excess moisture from diluting the masala.
Is prawn thokku very spicy?
It can be, but the heat is adjustable. Reduce the chili powder and green chilies for a milder version.
Can I make it ahead of time?
Yes, and it actually tastes better after sitting for a few hours or overnight in the fridge. Reheat before serving.
Final Thoughts
This Prawn Thokku Recipe is a bold, flavorful, and comforting dish that captures the soul of South Indian cuisine. Its versatility makes it ideal for daily meals or special occasions, and the ease of preparation means you can enjoy gourmet-level seafood in under 30 minutes.
Whether you’re serving it with rice on a quiet Sunday afternoon or packing it up for a special lunchbox treat, this prawn thokku will never disappoint. Bookmark this recipe and make it part of your family’s spicy food repertoire—you won’t regret it!
Prawn Thokku Recipe
Ingredients
Main Ingredients:
- 500 g prawns shelled and deveined
- 3 tbsp gingelly oil or neutral oil
- 1 tsp mustard seeds
- ½ tsp fennel seeds
- 2 sprigs curry leaves
- 2 large onions finely chopped
- 3 medium tomatoes chopped or pureed
- 2 green chilies slit
- 1 tbsp ginger-garlic paste
Spices:
- ½ tsp turmeric powder
- 1½ tsp red chili powder
- 1½ tsp coriander powder
- ½ tsp garam masala
- Salt to taste
Optional:
- 1 tsp lemon juice
- Fresh coriander leaves for garnish
Instructions
Step 1: Marinate the Prawns
- Clean, shell, and devein prawns. Rinse and pat dry.
- Marinate with a pinch of salt and ¼ tsp turmeric powder. Set aside.
Step 2: Prepare the Masala Base
- Heat oil in a pan. Add mustard seeds and let them splutter.
- Add fennel seeds and curry leaves.
- Toss in chopped onions and sauté until golden brown.
- Add ginger-garlic paste and green chilies. Cook for 1–2 minutes.
Step 3: Add Tomatoes and Spices
- Stir in chopped tomatoes and cook until soft and oil starts to separate.
- Add red chili powder, turmeric, coriander powder, and salt. Cook well, adding a splash of water if needed.
Step 4: Cook the Prawns
- Add marinated prawns. Stir gently to coat them in the masala.
- Cook for 5–6 minutes until prawns turn opaque and curl up.
- Finish with garam masala, lemon juice, and chopped coriander leaves.
Step 5: Serve
- Serve hot with steamed rice, chapati, dosa, or ghee rice.
Notes
- Storage: Store leftovers in an airtight container for up to 2 days in the refrigerator. Reheat on the stovetop with a splash of water.
- Variations: Add coconut milk at the end for a richer, creamier version.
- Cook until dry for a thick masala coating—great with flatbreads.
- Prawns: Avoid overcooking as they become rubbery; cook just until pink and curled.