Prawn Thokku is a spicy, tangy delight that’s perfect for prawn lovers. On the way back from a morning walk, we often pick fresh prawns and cook this simple recipe for a cozy lunch. Its vibrant flavors of tamarind, spices, and curry leaves make every bite irresistible — and yes, it can be made as spicy as you like!
📝 Ingredients
- Prawns – 250 g, cleaned
- Turmeric powder – ½ tsp
- Salt – as required
- Oil – 2 tbsp
- Fennel seeds – ½ tsp
- Curry leaves – 1 sprig
- Green chillies – 3, slit
- Onions – 2, chopped
- Ginger-garlic paste – 1 tsp
- Tomatoes – 2, chopped
- Chilli powder – 1 tsp
- Coriander powder – 1 tsp
- Jeera powder – ½ tsp
- Black pepper – ¼ tsp
- Tamarind water – 3 tbsp
- Water
While you have collected all ingredients, before you start cooking, why not check out today’s Quote of the Day for a little inspiration? 🌟 And if you’re in the mood for more cozy reads or tasty ideas, explore our Blog for stories and recipes from our everyday walks.
🍳 Instructions
Marinate the Prawns:
1. Marinate the prawns with turmeric and salt. Set aside for 5–10 minutes.
Prepare the Base:
2. Heat oil in a pan. Add fennel seeds and curry leaves, sauté for a few seconds.
3. Add green chillies, chopped onions, and ginger-garlic paste. Sauté until onions turn golden.
4. Add chopped tomatoes and cook until they soften.
Add Spices and Cook:
5. Mix in turmeric, chilli powder, coriander powder, jeera powder, black pepper, and salt. Add ¼ cup water and let it simmer for 5–7 minutes.
6. Add the marinated prawns. Cook for 3 minutes, stirring occasionally.
7. Pour in tamarind water, mix well, and simmer for another 5–7 minutes until prawns are cooked and the gravy thickens.
Finish:
8. Serve hot with steamed rice or roti. Garnish with a few fresh curry leaves if desired.
💡 Tips
- For extra flavor, you can add a pinch of jaggery to balance the tanginess.
- Substitute tamarind with 1 tsp lemon juice in a pinch.
- Best enjoyed fresh, but can be refrigerated for a day and reheated gently.