Saturday 25 July 2015

Chettinad Style Prawn Thokku


Prawns are crustaceans of varying size with sweet,firm, meaty flesh. Once a luxury,they are now considered an everyday ingredient. If you enjoy seafood,try exploring other more sustainable varieties, such as mussels and clams.Aim to eat prawns only occasionally and choose certified organic sources of tiger prawns or king prawns.



Chettinad cuisine is famous for its use of a variety of spices used in preparing mainly non - vegetarian food.The dishes are hot and pungent with fresh ground masalas,and topped with boiled egg, that is usually considered essential part of a meal. They also use a variety of sun dried meats and salted vegetables, reflecting the dry environment of the region. The meat is restricted to fish,prawn,lobster,crab,chicken and lam



For Yummy See Food Lovers here Chettinad Prawn Thokku :
Here is the recipe for simple homemade chettinad style Prawn Thokku


All you need is
·         Shallots/Small onions- 200 grams
·         Tomatoes-3
·         Curry leaves- few
·         Mustard- 1 table spoon
·         Ginger -50 gram
·         Garlic- 100 grams
·         Green chilli- 1
·         Red chilli powder- 1-1/2 table spoon
·         Coriander powder- 2-1/2 table spoon
·         Turmeric powder-1/2 table spoon
·         Gingelly oil- 3 table spoons
·         Salt- ½ table spoon/ based on the requirement.
·         Prawn cleaned- 500 grams


Here is how you should cook:


1)     Clean the prawn, remove the shell, wash it with little quantity of crystal salt bit and set aside
2)     Grind ginger and garlic together and make a paste and set aside.
3)     Take a pan, add oil.
4)     Once the oil is heated add mustard seeds and wait till it pops
5)     Add curry leaves and chilli, sauté for a second
6)     Now add peeled sliced onion to the pan and sauté it till it turns golden brown
7)     Now add the grinded ginger garlic paste to the pan and sauté it for 2 minutes till the raw smell leaves
8)     Now add the finely chopped tomatoes to the pan, sauté till it cooks.
9)     Now add salt and turmeric sauté it for 2 minutes.
10)  Add cleaned prawn to the pan and sauté for 5 to ten minutes till it is semi cooked.
11)  Now add chilli powder and coriander as mentioned above and mix well with the curry.
12)  Add pinch of water to the pan and allow it to cook in medium flame for ten to fifteen minutes.
13)  Check if the raw masala smell has gone and it is fully cooked; add water if additional quantity is required until the curry is fully cooked.
14)  Turn off and serve the curry.


Good to have along idlis, dosa or chapattis for dinner or break fasts. For lunch along with white rice and curd rice

No comments: