ERAL THOKKU

Eral thokku or shrimp curry is a most popular and, a traditional recipe of South India especially, in the coastal areas of Tamilnadu and Kerala. Prawns are the main ingredient of this recipe. Small size, sea water prawn/shrimp tastes best but, any size or any kind of prawn/shrimp can be used for this recipe.

Eral thokku has a semi-dry consistency. It goes really well with rice, chapathi and parotta. It can also be used as a filling to make prawn dosa or stuffed prawn idly.

ABOUT THE RECIPE:

This is a traditional recipe that, we make in our home for generations. We make this recipe at least twice a month. I’ve used 500gms of prawn(after cleaning) for this recipe. It is an easy to make recipe with really simple ingredients. In this blog, I’ve added the recipe for eral thokku with satti(pot) soru(rice).

INGREDIENTS FOR ERAL THOKKU:

• PRAWNS/SHRIMP(CLEANED & DEVEINED) – 500 GMS
• ONIONS (DICED) – 4 NOS.
• TOMATO (DICED) – 1 NO.
• CHILLY POWDER – 2 TBSP
• FENNEL SEEDS – 1 TBSP
• SALT – AS REQUIRED
• OIL – 2 TBSP
• CURRY LEAVES – FOR GARNISHING

HOW TO MAKE ERAL THOKKU:

• Add the fennel seeds to a blender and, blend it to a fine powder.
• Heat a kadai/wok and, add 2 tbsp of oil to it.

• On medium – high flame, once the oil is heated, add the diced onions to it. Cook the onions until, it turns translucent.

• Also add the salt and, mix them well. Adding salt helps the onions to cook faster.

• Once the onions turn translucent, turn the flame to low and, add fennel seeds powder and 2 tbsp of chilly powder.

• Mix them well and, let it cook on low for 1 minute.

• After 1 minute, add the diced tomatoes and, mix them well. Cook them on low for 2 minutes or until, the tomatoes turn soft and mushy.

• Once the tomatoes turn soft and mushy, add the cleaned prawns to it.

• Add 1 cup of water and, mix them well. Cover it and cook until it reaches semi-dry consistency. It takes around 10 minutes on medium-high flame.

• After 10 minutes, open the lid. Check the consistency. If it is still watery, cook it for another 2 to 3 minutes.

• Once it comes to a semi-dry consistency, add the curry leaves and turn off the flame.

YUMMY AND DELICIOUS ERAL THOKKU IS READY.

TO MAKE SATTI SORU:

• Transfer the cooked eral thokku to a serving bowl.

• Add 1 cup of cooked rice to the same kadai/wok.

• Mix the rice with the leftover curry.

SATTI SORU IS READY.

PRO TIPS:

• Small size sea water prawn/shrimp tastes best, but any size or any kind of prawns/shrimp can be used for this recipe.
• Onions and tomatoes can be diced/sliced according to your preference.
• If you can’t blend the fennel seeds in the blender, add chilly powder and salt along with fennel seeds. Make sure the blender is dry while blending.
• I’ve used homemade chilly powder, which is blended with turmeric powder. If you use plain chilly powder, add 1/2 tsp of turmeric powder while adding the spices.
• If you blend salt along with chilly powder and fennel seeds, add the blended mixture after the onions turn translucent.

ERAL THOKKU

Recipe by foodpassion1513Course: Non veg curry, Non veg sidedish, non vegetarian, Prawn, seafood, Traditional recipe

Servings

4

servings

Prep time

30

minutes

Cooking time

30

minutes

Calories

180

kcal

Eral thokku or shrimp curry is a most popular and, a traditional recipe of South India especially, in the coastal areas of Tamilnadu and Kerala. Prawns are the main ingredient of this recipe. Small size, sea water prawn/shrimp tastes best but, any size or any kind of prawn/shrimp can be used for this recipe.
Eral thokku has a semi-dry consistency. It goes really well with rice, chapathi and parotta. It can also be used as a filling to make prawn dosa or stuffed prawn idly.

Ingredients

• PRAWNS/SHRIMP(CLEANED & DEVEINED) – 500 GMS

• ONIONS (DICED) – 4 NOS.

• TOMATO (DICED) – 1 NO.

• CHILLY POWDER – 2 TBSP

• FENNEL SEEDS – 1 TBSP

• SALT – AS REQUIRED

• OIL – 2 TBSP

• CURRY LEAVES – FOR GARNISHING

Directions

• Add the fennel seeds to a blender and, blend it to a fine powder.
• Heat a kadai/wok and, add 2 tbsp of oil to it.
• On medium – high flame, once the oil is heated, add the diced onions to it. Cook the onions until, it turns translucent.
• Also add the salt and, mix them well. Adding salt helps the onions to cook faster.
• Once the onions turn translucent, turn the flame to low and, add fennel seeds powder and 2 tbsp of chilly powder.
• Mix them well and, let it cook on low for 1 minute.
• After 1 minute, add the diced tomatoes and, mix them well. Cook them on low for 2 minutes or until, the tomatoes turn soft and mushy.
• Once the tomatoes turn soft and mushy, add the cleaned prawns to it.
• Add 1 cup of water and, mix them well. Cover it and cook until it reaches semi-dry consistency. It takes around 10 minutes on medium-high flame.
• After 10 minutes, open the lid. Check the consistency. If it is still watery, cook it for another 2 to 3 minutes.
• Once it comes to a semi-dry consistency, add the curry leaves and turn off the flame.
• YUMMY AND DELICIOUS ERAL THOKKU IS READY.

Notes

• Small size sea water prawn/shrimp tastes best, but any size or any kind of prawns/shrimp can be used for this recipe.
  Onions and tomatoes can be diced/sliced according to your preference.
  If you can’t blend the fennel seeds in the blender, add chilly powder and salt along with fennel seeds. Make sure the blender is dry while blending.
  I’ve used homemade chilly powder, which is blended with turmeric powder. If you use plain chilly powder, add 1/2 tsp of turmeric powder while adding the spices.
  If you blend salt along with chilly powder and fennel seeds, add the blended mixture after the onions turn translucent.