Prawn Thokku Recipe
This South Indian-style Prawn Thokku Recipe features juicy prawns simmered in a spicy onion-tomato masala with bold spices and curry leaves. Quick, flavorful, and perfect with rice or flatbreads—it's a must-try for seafood lovers.
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.