Prawn thokku | Shrimp thokku | Eral Thokku | Prawn recipes | Sunday Special Recipes | South Indian Prawn Recipe

If you are my regular reader, you definitely know I am a great fan of prawns. This prawn thokku or eral thokku is my hubby's favorite. It can be had with rice as side dish or with any kind of tiffin items like idli or dosa or chappathi. This prawn thokku can be kept for 3 days also. But in our family it will be over within 1 day as everyone loves it. Now we see how to prepare this prawn thokku. 

You can check all the prawn recipes here.

How to make Prawn Thokku

Preparation time: 15 min | Cook Time: 25 min 
Total Time: 40 min | Serves: 5

Recipe Category: Side dish | Recipe Cuisine: South Indian

Ingredients

Prawns - 1/2 kg (deveined)

Tomato - 3 chopped finely

Onion - 2 (medium sized - copped finely)

Mustard seeds - 1/4 tsp

Urud dal - 1/2 tsp

Chilli powder - 1 tsp

Coriander powder - 1.5 tsp

Turmeric powder - 1/4 tsp

Garam masala - 1/2 tsp

Green chillies - 2 chopped finely

Cloves - 3 or 4

Cinnamon stick - 1 inch

Cardamom - 1

Star anise - 1

Fennel seeds - 1/2 tsp

Curry leaves - few

Coriander leaves - 3 tbsp chopped finely

Method

1. Devein the prawns and Soak the prawns with the ingredients under marination for 30 min at least. 

2. In a vessel or kadai, add the oil and when it us hot, add the mustard seeds, and Urud dal, fennel seeds, cloves, cinnamon stick, cardamom, star amuse and curry leaves. Fry for a min. Then add the onion and green chillies. 

3. When onions are soft, add the ginger garlic paste. Fry till it's raw smell goes off.  Add the tomato now and sauté it well. 

4. Add the chilli powder, turmeric and coriander powder. Mix well. 

5. Cook the tomato and onion so well that the oil oozes out. Now add the prawns. 

6. Mix the prawns well, donut is coated wth the masala. Do not add any water. The prawns by itself leaves out water and gets cooked by that water itself.  Add the garam masala now and mix it.  

7. Let the oil oozes out again. Garnish with coriander leaves and serve it. 

8. Serve the thokku with rice or roti or naan. 

Yummy and tempting prawn thokku is ready

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Prawn Roast in Kerala Style | Chemmeen Roast | Prawn Recipes

I was searching the net for a different variety of Prawn recipe and I got this Prawn Roast / Chemmeen Roast in Kerala style from Kurry leaves. The recipe is simple and the addition coconut pieces, tempts me to try the recipe. I did a very little variations to it and the outcome is a very tasty and Spicy Prawn Roast with tiny bits of coconut pieces tastes awesome. 

You can view other prawn recipes below
Prawn 65
Prawn gravy
Prawn cutlet
Prawn Tikka
Crispy Prawns

Now lets see how to make Prawn Roast in Kerala Style.

How to make Kerala style Prawn Roast

Preparation time: 40 min | Cook Time: 25 min | Serves:4
Recipe Category: Side Dish | Recipe Cuisine: South Indian

Ingredients

Prawns - 30 to 40 (I used frozen)
Coconut pieces - 1/4 cup
mustard seeds - 1/4 tsp
ginger garlic paste - 1 tsp
Onion - 2 (cut length wise)
Green chillies - 2 (cut lengthwise)
Fenugreek seeds - 1/4 tsp
Curry leaves - 1 spring (20 to 25)

Coconut Milk - 1/4 cup (optional - original recipe does not have)
Grated Coconut - 2 tsp (optional)
Oil - 2 tsp

To Marinate

Kashmiri chilli powder - 2 tsp
Black Pepper powder - 1/2 tsp
Turmeric powder - 1/2 tsp
Coriander powder - 1 tsp
Garam masala powder - 1 tsp
Salt - as per taste

Method

1. Marinate the prawns with the list of ingredients given under marination.

2. Let it rest for 1 hr.

3. In a pan, add oil and when hot add the mustard seeds and the fenugreek seeds.

4. When the mustard seeds splutter, add in the onion, ginger garlic paste, curry leaves and green chillies.

5. Saute them well.
6. Add in the coconut pieces and fry them for 2 to 3 min.

7. Add in the marinated prawns and cook them by sprinkling little water.

8. Mix them well. Check for the salt and also add the grated coconut.

9. I added little coconut milk, as I felt that the prawns are very spicy.

10. When they are thick or when the oil oozes out, then switch off the flame.

11. Garnish with coriander leaves and onion and serve

Notes:

1. The original recipes calls for fenugreek powder and as I dont have it ready made, I used normal fenugreek seeds. Next time would be trying with fenugreek powder.
2. Also, I added coconut milk little, as I feld the prawns are very spicy and my kids cannot eat it. You can avoid that, if you can bear the spiciness.
3. I also added grated coconut to make it more tastier. 

Delicious and Spicy Kerala Style Prawn Roast / Chemmeen Roast is ready.

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