Prawn Masala
Prawns briefly marinated in lemon and salt, then tossed in a thick, spicy Chettinad masala of shallots, tomatoes, black pepper, and aromatic spices.
Ingredients
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Cooking steps
Clean and devein the prawns, then add salt and the lemon juice and mix well. Marinate in the fridge for 15 minutes.
Roughly chop the shallots, chop the tomatoes, slit the green chilli, and chop the coriander leaves for the garnish.
Heat the oil in a kadai, add the ginger-garlic paste and saute until the raw smell fades. Stir in the chopped shallots, curry leaves and green chilli, and cook until the shallots turn translucent.
Once the shallots have softened, add the chopped tomatoes and cook until they turn soft and pulpy and the oil begins to separate at the sides of the pan.
Stir in the red chilli powder, turmeric powder, coriander powder, black pepper powder and salt, mixing well to combine.
Slide in the marinated prawns and mix well, ensuring every prawn is coated with the masala.
Add 1 tablespoon of water, mix well, cover and cook on medium-high heat until the prawns are fully cooked, adding a little more water if the masala turns too dry; the prawns will also release some moisture.
Once the prawns are cooked through and the gravy reaches a semi-gravy consistency, switch off the heat.
Garnish with the chopped coriander leaves and serve hot.
Secrets to Prawn Masala
- Fifteen minutes is the limit for prawns in salt and lemon. Longer and the acid starts to cook them, and they turn rubbery in the pan.
- Wait for the oil to separate from the tomatoes before the spice powders go in. That split is the signal the base is ready; spices added earlier taste raw.
- Prawns need four to five minutes, no more. They are done the moment they curl and turn opaque, and the residual heat finishes them after the flame is off.
- Red onion for shallots: use about half the weight, chopped fine. Shallots are sweeter, onion sharper, both work.
- More black pepper, less chilli: a Chettinad kitchen leans on pepper anyway. Swap teaspoon for teaspoon if you want warmth rather than heat.",
- Firm white fish or squid: same masala, same method, cut into cubes and given roughly the same time.
- Best eaten the day it is made. Prawns tighten every time they are reheated, so two days refrigerated is the practical limit.
- Do not freeze it cooked. If you want to cook ahead, freeze the masala base and add fresh prawns on the day.
Frequently Asked Questions
Can I use fish or squid instead of prawns?
Yes. Firm white fish or squid can be used with the same masala base. Cut them into suitable pieces and adjust the cooking time according to the seafood used.
Can I use regular onions instead of shallots?
Yes. You can replace shallots with finely chopped red onion. Use approximately half the weight of shallots called for, as regular onions have a sharper flavour and shallots are naturally sweeter.
How do I get the thick masala consistency in Eral Thokku?
Cook the tomatoes until they become soft and the oil starts separating from the masala. This is an important step before adding the spice powders and prawns. Allow the masala to coat the prawns without adding too much water.
How long can I store leftover Chettinad Eral Thokku?
Store leftovers in an airtight container in the refrigerator and consume within two days. Prawns can become firmer with repeated reheating, so it's best enjoyed freshly cooked.
What makes Chettinad Eral Thokku different from regular prawn masala?
Chettinad Eral Thokku is known for its bold, peppery masala. Shallots, tomatoes, curry leaves, black pepper, and red chilli create a thick, flavourful coating that makes this dish distinct from a regular prawn curry.Archana's Kitchen+1
