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Restaurants›Bombay Delight - Wimbledon›Eral Thooku Recipe

Eral Thooku Recipe

Name: Bombay Delight - Wimbledons Eral Thooku Recipe
Cook time: 40 min
Total time: 40 min
Yield: 4 servings
Cuisine: Indian
Ingredients: 500 g raw prawns (peeled, deveined, tails on or off as preferred); 1 tsp turmeric powder; 1 tsp red chili powder (adjust to heat); 1 tsp salt; 1 tbsp lime juice; 3 tbsp vegetable oil (or coconut oil for more South-Indian aroma); 1 tsp mustard seeds; 1 tsp fenugreek seeds (optional, for authentic Madras touch); 15 leaves curry leaves (fresh); 250 g small onions or shallots, finely sliced (Madras-style); 4 cloves garlic cloves, minced; 1 tbsp fresh ginger, minced; 2 pieces green chilies, slit (adjust to taste); 300 g tomatoes, chopped (ripe); 1.5 tbsp Madras curry powder (or garam masala + coriander/ chili blend); 1 tsp coriander powder; 1 tsp black pepper, freshly ground; 1 tsp salt; 60 ml water (to adjust consistency); 3 tbsp fresh coriander leaves, chopped; 1 to taste lemon wedges (to serve); 60 ml coconut milk (optional, for a slightly richer finish)

Inspired by Bombay Delight - Wimbledon

Time40m

Serves4

Spicy prawns sautéed in Madras onion, tomato masala, tossed with curry

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Ingredients

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Prawns & Marinade

1 1/8 lb (500 g) raw prawns (peeled, deveined, tails on or off as preferred)

1 tsp turmeric powder

1 tsp red chili powder (adjust to heat)

1 tsp Celtic sea salt

1 tbsp ReaLime juice

Madras Onion-Tomato Masala

3 tbsp vegetable oil (or coconut oil for more South-Indian aroma)

1 tsp mustard seeds

1 tsp fenugreek seeds (optional, for authentic Madras touch)

15 leaves curry leaves (fresh)

8.82 oz (250 g) small onions or shallots, finely sliced (Madras-style)

4 cloves Garlic cloves, minced

1 tbsp fresh ginger, minced

2 pieces green chilies, slit (adjust to taste)

10.6 oz (300 g) tomatoes, chopped (ripe)

1 1/2 tbsp Madras curry powder (or garam masala + coriander/ chili blend)

1 tsp Coriander powder

1 tsp Black pepper, freshly ground

1 tsp Celtic sea salt

1/4 cup (60 ml) water (to adjust consistency)

Finishing & Garnish

3 tbsp fresh coriander leaves, chopped

1 to taste lemon wedges (to serve)

1/4 cup (60 ml) coconut milk (optional, for a slightly richer finish)

Method

Prawns & Marinade

Clean and marinate prawns

Rinse prawns under cold water, pat dry with paper towels. In a bowl, combine prawns with turmeric, red chili powder, salt, and lime juice. Mix well to coat. Set aside to marinate for 15 minutes while you prepare the masala.

Madras Onion-Tomato Masala

Temper spices

Heat oil in a wide, heavy skillet over medium heat. When hot, add mustard seeds and let them pop (about 30 seconds). Add fenugreek seeds if using and fry for 10–15 seconds until aromatic. Add curry leaves and fry briefly (they will sizzle).

Sweat onions

Add the sliced onions and a pinch of salt. Reduce heat to medium-low and cook, stirring occasionally, until the onions are soft and begin to caramelize — about 12–15 minutes. If they brown too quickly, lower the heat and stir more often.

Add aromatics and tomatoes

Add minced garlic, ginger, and slit green chilies to the softened onions. Cook 1–2 minutes until fragrant. Add chopped tomatoes and cook until they break down, 6–8 minutes.

Spice the masala

Stir in Madras curry powder, coriander powder, and freshly ground black pepper. Cook for 2–3 minutes to bloom the spices, stirring constantly to prevent sticking. If the masala looks dry or is sticking to the pan, add about 60 ml water and stir to develop a smooth, saucy consistency. Taste and adjust salt.

Cook Prawns & Finish

Sauté prawns

Increase heat to medium-high. Push the masala to one side of the pan or create a well in the center. Add a small splash (about 1 tsp) of oil if needed. Add the marinated prawns in a single layer and sauté 1.5–2 minutes on the first side without disturbing so they get a light sear. Flip and cook another 1–2 minutes until prawns are opaque and just cooked through (total 3–4 minutes depending on size). Avoid overcooking — they should be firm but juicy.

Combine and finish

Stir the prawns into the onion-tomato masala so they are well coated. If using, pour in the coconut milk now and simmer 1–2 minutes to warm and meld flavors (do not boil vigorously). Check seasoning and add more salt, chili, or lime juice to taste.

Garnish and serve

Turn off the heat, sprinkle chopped coriander leaves over the dish, and toss gently. Serve hot with steamed rice, appam, dosa, or crusty bread. Offer lemon wedges on the side for extra brightness.