Prawn thokku

Recipe adapted from here

Prawns- 250-300 gms

Onion- 1/2 cup, roughly chopped (use shallots for enhanced taste)
Garlic- 4 pods, peeled and roughly chopped
Green chillies- 2, chopped (add more for more heat)
Ginger- 1 1/2 inch piece, peeled and roughly chopped
Tomato- 1 big, roughly sliced
Black peppercorns- 1 tsp
Fennel seeds- 1/2 tsp
Grated coconut- 1 1/2 tbsp
Cinnamon- 1 inch piece
Cloves- 4
Curry leaves- 2 to 3 sprigs (the more the better)
Coriander powder- 1 tbsp
Kashmiri chilly powder- 2 tsp
Turmeric powder- 1/4 tsp
Water- 1/4 cup
Oil- 4 tbsp
Salt- to taste
Coconut oil- 1 tsp (optional)
Lemon/ lime juice- approx. 1 tsp
Coriander leaves- to garnish 

Place a pan over low-medium heat and add around 1 tbsp of oil.

Once hot, throw in the onion, garlic, green chillies and ginger and sauté till they turn golden brown, but not crisp brown. Keep stirring in between to avoid the onions getting burnt, which would affect the overall taste of the thokku.

Add the chopped tomato and continue cooking till they turn soft.

In goes the peppercorns, fennel seeds and grated coconut. Stirring continuously, cook the mix for about 2 to 3 minutes.

Transfer the contents into a bowl and leave aside to cool sufficiently.

Once cool, use a blender/ grinder to make a smooth paste. Try and avoid adding water, but if necessary a tsp or so wont do any harm.

Place the same frying pan back on medium heat and add the remaining oil.

Once hot, throw in the cinnamon, cloves and curry leaves. Stir for a couple of seconds till you get than nice aroma of spices.

At this stage tip in the ground ingredients and cook for a few minutes. It might splutter a bit in the beginning, so be careful.

Add the coriander, chilly, turmeric powders and salt, mix it all into the ground paste and cook, stirring on and off till the oil starts to surface.

This step is important and it needs to be done on medium heat. The masala must turn a deep red.

Throw in the prawns and mix well, so its all coated in the masala.

Pour the 1/4 cup of water and bring to a boil.

Reduce heat and simmer till the prawns are cooked and the water has all been absorbed. 

At this stage, you can drizzle the coconut oil (if using) and roast the prawns for a couple more minutes, or till the masala becomes dark and completely dry. 

Stir in the coriander leaves, and just before serving squeeze some lemon juice over it and serve with some chilled beer or hot rice.

Notes: Add more green chillies to make this dish really spicy. Honestly, its much tastier with a bit of heat.

Make sure you dont overcook the prawns. 

Prawn pollichathu (cooked with spices in banana leaf)- A guest post for Manju's Eating Delights

 

Manju of Manju's Eating Delights and I don't go a long way back, but it feels like I've known her forever. I only recently started following her blog posts and I must say I'm hooked. We are facebook friends and needless to say, you invariably end up being a part of each others food journey, and even life. She's a pro at cake decorating (seriously, check out this Carousel Cake she made for a birthday) and is a friendly and cheerful person. I hope that some day I get to meet her in person and maybe even taste a dish or two made by her. While she's busy setting up her new home, I'm taking over her page today to share a lil something I made. 

I am not too much of a seafood fan, or should I say, I WAS not a seafood fan, because these days I do indulge in a seafood of choice once in a while, which is mostly fish that is masala-fied so much it hardly tastes like fish. I know its sacrilegious to even say that, but sadly that's what works. Prawns are a different story altogether. I have never had an aversion to it, well, my husband would roll his eyes at this. But I can usually handle any prawn prep, except when its just boiled, like in a prawn cocktail. Ok fine, you can say I'm a fussy eater and a pseudo foodie :)

 

Coming to the prawn pollichathu recipe, its an absolutely delicious prep and a crowd pleaser. Don't be put off by the crazy list of ingredients, its really not that difficult at all. Banana leaves impart that special taste to the whole prep, but I understand that its not readily available everywhere. I myself usually just use aluminium foil in its place, but this time I wanted to give banana leaves a try and had to go all the way to the Indian store to get myself a batch. I cleaned and froze a couple of them in a zip lock bag for future use.

Hope you enjoy this mallu dish, and thanks to manju for having me over at her space. Check out the recipe here