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South Indian King Prawn Thokku

Equipment

  • Non stick pan
  • Wooden spoon

Ingredients
  

  • 200 g raw king prawns skinless & deveined. If you are veggy you can use 225g paneer cut into cubes.
  • salt
  • 1/2 tsp turmeric powder
  • 1/4 tsp chilli powder
  • 2 tsp yoghurt
  • Oil for cooking
  • 1 tsp mustard seeds
  • 1/4 tsp cumin seeds
  • 1 onion 100g, very thinly sliced
  • 20 fresh curry leaves optional (you can add dried but soak in warm water for 10 minutes then drain, ahead of time)
  • 2 cms ginger grated
  • 2 big cloves garlic grated
  • Small bunch of fresh coriander optional, you just need the stems
  • 1 small tomato diced
  • 2 tsp tomato puree
  • 1-2 chillies as per your taste, finely diced,
  • 3/4 tsp paprika
  • 1/2 tsp coriander powder
  • 1/2 tsp sugar
  • Water

Instructions
 

  • Place prawns in a bowl. Add the yoghurt and sprinkle on 1/2tsp salt, 1/2 tsp turmeric and 1/4 tsp chilli powder and mix well. Keep aside
  • Heat 4tbsp oil in the pan. Once hot, add the mustard seeds, cumin seeds, 1/2 of the curry leaves and onions. (The spices should sizzle as soon as they go in the pan).
  • Mix well and add ΒΌ tsp salt. Cook the onions for for 3-4 minutes until translucent.
  • Now add the ginger and garlic and cook for 2-3 minutes. (If you feel your pan is looking dry or your ingredients are catching, add a little more oil or add a little water).
  • Once the onions, ginger and garlic look light golden in colour, add the chopped tomato and chilli. Finely chop the coriander stems and add them to the pan too.
  • Now place the tomato puree in a small bowl and about 1/4 cup (60ml) of water. Mix well to form a watery paste, then add this to the pan.
  • Continue to cook on medium heat - you will see the masala paste thicken. When you notice the masala paste release its oil around the edges, lower the heat.
  • Now add 1/4 - 1/2tsp salt (as per your taste), paprika, coriander powder and sugar and continue to cook for 30 seconds. (Again, if you feel the spices are catching, add a little water)
  • Now add the marinated prawns and increase the heat to medium/high. Mix well and cook for a minute. At this point add 1/2 cup (120ml) of water as well as the remaining curry leaves. Mix again and place a lid on top. After a couple of minutes, mix once again and allow to cook for a further 2 minutes with the lid on.
  • You will see the sauce will have thickened and should look nice and glossy. Once the prawns are completely cooked through, Taste for seasoning and adjust accordingly.
  • Turn the heat off and serve with steamed basmati rice, naan or chapatis.