Authentic Tamil Nadu Chettinad Prawn Thokku with Steamed Rice
Experience the fiery and aromatic flavors of Chettinad cuisine with this luscious prawn thokku. Succulent prawns are simmered in a rich, coarsely ground spice paste featuring shallots, fresh tomatoes, and black pepper, creating a mouthwatering seafood delight.
45min
Total Time
4
Servings
Tamil Nadu
Cuisine
Recipe
1
Dry roast the fennel seeds, black peppercorns, cinnamon, dry red chillies, garlic, and ginger until fragrant, then grind into a coarse paste without adding much water.
2
Heat gingelly oil in a heavy-bottomed pan or kadai, and splutter the mustard seeds and fresh curry leaves.
3
Add the peeled shallots and sauté until translucent and lightly golden.
4
Add the chopped tomatoes and cook until they turn soft and oil begins to separate from the mixture.
5
Stir in the freshly ground Chettinad spice paste, turmeric powder, and Kashmiri chilli powder, sautéing well for 5 minutes.
6
Add the cleaned prawns and salt to taste, tossing well to coat them in the thick spice gravy.
7
Cover and cook on medium heat for about 5 to 7 minutes until the prawns are just cooked through and the thokku achieves a semi-dry, clinging consistency.
8
Garnish with freshly chopped coriander leaves and serve hot with steamed Ponni rice.
Ingredients
500g prawns, cleaned and deveined
2 cups small shallots, peeled and halved
3 ripe tomatoes, finely chopped
2 sprigs fresh curry leaves
2 tbsp gingelly oil
1 tsp mustard seeds
1/2 tsp turmeric powder
1 tbsp Kashmiri chilli powder
Salt to taste
2 tbsp fresh coriander leaves, chopped
1 tbsp fennel seeds
1 tbsp black peppercorns
1-inch piece cinnamon
3 dry red chillies
4 cloves garlic
1-inch piece ginger
*This AI-generated recipe may contain inaccuracies.