Eral Thokku

Ingredients

• - 400g prawn thokku dry curry
• - 3 tbsp sesame oil
• - 2 large onions
• - 3 tomatoes
• - 1 tbsp ginger-garlic paste
• - 1 tsp red chilli powder
• - 1 tsp coriander powder
• - 1/4 tsp turmeric
• - Curry leaves
• - Salt to taste

Method

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. 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. Add ginger-garlic: Add 1 tbsp ginger-garlic paste and fry 2 minutes until raw smell disappears.
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. Add spice powders: Add 1.5 tsp red chilli powder, 1.5 tsp coriander powder and half tsp turmeric. Fry 3 minutes.
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. Cook dry: Continue cooking on medium heat 8-10 minutes until all moisture evaporates — eral thokku is a dry dish.
8. Add curry leaves: Add a large sprig of fresh curry leaves. Toss on high heat 2 minutes.
9. Add final sesame oil: Drizzle 1 tsp raw sesame oil and toss once more.
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.