Prawn Thokku

1. 1

   Prepare the prawns

   • If not already done, clean and devein the prawns.
   • In a bowl, marinate the prawns with 1/4 tsp turmeric powder and 1/2 tsp salt. Set aside for 15 minutes.
2. 2

   Make the tempering

   • Heat oil in a wide pan or kadai over medium heat.
   • Add the mustard seeds and let them splutter, about 30 seconds.
   • Add the fennel seeds and curry leaves. Sauté for another 30 seconds until fragrant.
3. 3

   Sauté the aromatics

   • Add the finely chopped onions and sauté until they turn soft and golden brown, which should take about 6-8 minutes.
   • Add the ginger-garlic paste and slit green chillies. Cook for 2 minutes until the raw smell disappears.
4. 4

   Cook the masala base

   • Add the chopped tomatoes and cook until they become soft and mushy, and you see oil separating from the sides of the masala, about 5-7 minutes.
   • Add the remaining turmeric powder, Kashmiri red chilli powder, coriander powder, cumin powder, and the rest of the salt. Mix well and cook for 2 minutes.
5. 5

   Cook the prawns

   • Add the marinated prawns to the pan. Mix gently to coat them with the masala.
   • Cook for 5-7 minutes, stirring occasionally, until the prawns curl up and turn opaque pink. Be careful not to overcook them.
6. 6

   Finish the thokku

   • Pour in the tamarind water and add the garam masala. Mix well.
   • Simmer for 2-3 minutes until the masala thickens to a semi-dry consistency and coats the prawns well.
   • Garnish with freshly chopped coriander leaves and turn off the heat.
7. 7

   Serve hot with steamed rice, chapati, or dosa.

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