Prawn thokku (prawns in thick gravy)

Ingredients

• Vegetable oil, for cooking
• 3 brown onions, finely chopped
• 3 tbsp ginger garlic paste
• 6 tbsp onion paste
• 3 long green chillies, chopped
• 3 tomatoes, finely chopped
• 1 tbsp Kashmiri chilli powder
• 2 tbsp ground cumin
• 1 tbsp ground coriander
• ½ tbsp ground turmeric
• Salt, to taste
• 500 g medium king prawns, peeled and deveined
• 12 curry leaves
• 2 tbsp lemon juice
• Coriander leaves, to serve (optional)
• Roti or rice, to serve (optional)

Instructions

1. In a large frying pan, heat a generous drizzle of vegetable oil. Add the finely chopped onions and cook, stirring, until translucent.
2. Add the ginger garlic paste, onion paste and green chillies and cook, stirring, for 1 minute, or until fragrant. Add the tomatoes and cook, stirring, until softened.
3. Add the spices and salt and cook, stirring, for 2-3 minutes, or until fragrant. Add the prawns, curry leaves and toss well to coat in the masala spice mixture.
4. Cover and cook for 5-7 minutes, or until the prawns are cooked through. Stir through the lemon juice.
5. Transfer the prawns in gravy to a serving platter and garnish with coriander leaves, if using. Sprinkle with coriander leaves, if using. Serve with roti or rice, if you like.

Note

•500 g medium shelled prawns is approximately 1.2 kgs with the shell-on.

Photography by Jiwon Kim.

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