The word Thokku means crushed or pounded in Tamil, from the southern state of Tamil Nadu. This prawn recipe has a thick texture, sweet and sour notes, and the aroma of curry leaves and mustard seeds frying in oil. Please note - this is a lighter meal - you may want to add nice or flatbreads to serve it with.
Prep
5 min
Cook
20 min
Serves
4
Difficulty
Easy
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Ingredients
king prawns 400 g
ginger & garlic paste 1 tsp
garam masala ½ tsp
ground turmeric 1 tsp
black pepper 1 tsp
garlic cloves 3 (chopped)
green chillies 2 (sliced)
black mustard seeds 1 tsp
dried curry leaves 12
desiccated coconut 100 g
lemon ¼ (juice)
fresh coriander 5 g (chopped)
Method
Prepare the Prawns
In a bowl, combine the king prawns, ginger & garlic paste, garam masala, ground turmeric, black pepper, and a pinch of salt. Refrigerate for 10 minutes.
Make the sauce
Chop the garlic cloves and green chillies (chillies are optional).
Heat a dash of oil in a non-stick pan. Add the black mustard seeds and fry until they sizzle. Add the garlic and fry until translucent, about 1 minute.
Add the dried curry leaves and green chillies, if using, and fry for a minute or two on low heat.
Stir in the desiccated coconut and cook on a medium heat until slightly golden, about 4–5 minutes.
Add the prawns and mix well on medium heat until the raw smell of garlic disappears. Lower the heat, cover, and cook for a few minutes. Remove the lid and fry off any excess water.
Juice the lemon and chop the fresh coriander.
Turn off the heat and finish with the coriander and lemon juice to taste.
