Prawn Thokku (sautéed) Recipe

Rinse prawns under cold water, pat dry with paper towels. In a bowl, combine prawns with 1 tsp salt, 1 tsp turmeric and 1 tbsp lime juice. Mix well and set aside to marinate for 10–15 minutes while you prepare the masala.

Dry roast whole spices: heat a small skillet over medium heat. Add dried red chilies, coriander seeds, cumin, fennel, black peppercorns, fenugreek seeds, cinnamon, cloves and cardamom. Dry-roast, stirring, for 2–3 minutes until aromatic and chilies are slightly darkened (do not burn).

Add grated coconut to the skillet and roast for another 1–2 minutes until golden and nutty. Remove from heat and let cool slightly.

Transfer roasted spices and coconut to a blender. Add garlic, sliced shallot, ginger and 2 tbsp water. Grind to a smooth-to-slightly coarse paste (add up to 1 more tbsp water if needed). The paste should be thick but spreadable. Set aside.

Heat 3 tbsp oil in a wide sauté pan or kadhai over medium heat. When hot, add 1 tsp mustard seeds. When they begin to pop, add curry leaves and sliced onion. Sauté until onions turn translucent and begin to brown at the edges, about 6–8 minutes.

Add chopped tomatoes and 1 tsp salt. Cook on medium-low heat, stirring occasionally, until tomatoes break down and oil begins to separate from the masala (about 8–10 minutes). If the mixture becomes too dry, add 1–2 tbsp water.

Stir in 1 tsp red chili powder and 1 tsp tamarind paste. Cook for 1 minute to bloom the spices.

Add the prepared Chettinad spice paste to the tomato-onion mixture. Mix thoroughly and cook for 4–5 minutes, stirring, until the raw smell of the paste disappears and the masala is well incorporated. Add 2–3 tbsp water if the paste is too thick — you want a saucy but concentrated base.

Increase heat to medium-high. Add the marinated prawns to the pan, stirring to coat each piece thoroughly with the masala. Spread them in a single layer if possible.

Sauté the prawns in the masala for 4–6 minutes, stirring occasionally. Prawns cook quickly — they should turn opaque and curl into a loose C shape. Avoid overcooking (they will be rubbery if overdone).

Taste and adjust seasoning: add up to 1/2 tsp salt more if needed, and 1/2 tsp tamarind paste or a squeeze of lemon if you want more tang. If the masala is too thick, add 1–2 tbsp water to reach desired consistency and simmer 1 minute.

Once prawns are cooked and the masala clings to them, lower heat and sauté for an additional 1–2 minutes to let flavors meld and moisture reduce slightly for a dry-ish thokku. Stir in chopped coriander leaves if using, then remove from heat.

Serve hot as a main or side with steamed rice, coconut rice, dosas, or rotis. Leftovers keep 1–2 days refrigerated in an airtight container; reheat gently to avoid overcooking the prawns.