Eral Thokku

Method

1. 1

   Clean prawns: Peel and devein 500g medium eral (prawns). Wash well. Marinate with 1 tsp turmeric, 1 tsp red chilli powder, 1 tbsp ginger-garlic paste and salt. Marinate 20 minutes.

2. 2

   Fry shallots very dark: Heat 3 tbsp sesame oil. Add 1.5 cups finely sliced shallots and fry on medium heat 12-15 minutes until very dark golden — the dark fried shallots are the base of this thokku.

3. 3

   Add ginger-garlic: Add 1 tbsp ginger-garlic paste and fry 2 minutes until raw smell disappears.

4. 4

   Add tomatoes: Add 3 finely chopped tomatoes and cook on medium heat 8-10 minutes pressing until they completely break down and oil separates.

5. 5

   Add spice powders: Add 1.5 tsp red chilli powder, 1.5 tsp coriander powder and half tsp turmeric. Fry 3 minutes.

6. 6

   Add marinated prawns: Add prawns to the dark masala base. Toss and cook on high heat 5-6 minutes until prawns turn pink.

7. 7

   Cook dry: Continue cooking on medium heat 8-10 minutes until all moisture evaporates — eral thokku is a dry dish.

8. 8

   Add curry leaves: Add a large sprig of fresh curry leaves. Toss on high heat 2 minutes.

9. 9

   Add final sesame oil: Drizzle 1 tsp raw sesame oil and toss once more.

10. 10

    Serve: Adjust salt. Eral thokku should be dark, dry and intensely flavoured. It keeps well for 3 days. Serve with steamed rice or as a side dish.