THAOKKU PRIME | Shrimp Recice Thaokku

Thokku recipe spicy and sharp shrimp which is also known as the thickens of thokku made with gingelly oil, sliced onions, green chili and sour. Masala rich shrimp that are thick taste really delicious with rice, idli, idiyappam or appam.

Shrimp thokku

Thokku or Prawn Thokku is spicy onion and acid -based curry tomatoes made with lots of spices and gingelly oil. Special dishes are made thick and curry as can be served with rice, idli or sin.

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About my thok shrimp

Prawn Thokku is a traditional recipe from southern India. It was made using Indian shrimp that were cleaned and fulfilled. Spicy curry is prepared by sauteing onions, tomatoes, and spices in gingelly oil. Shrimp are then added in curry and cooked with acid as a result gives a far strong taste.

Because spicy curry, the best is to have it with rice or bread. This special curry feels delicious with Indian electricity.

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Ingredients

Shrimp – To make my thok shrimp better using small to moderate shrimp cooked faster and stick to the masala better than large shrimp. If you use larger shrimp, I will recommend you to cut it into small.

Onion & Tomato – Sliced onions or onions and tomatoes form the foundation of my thok.

Ginger & Garlic – Add the newly pounded ginger and garlic paste for the taste and aroma.

Spice powder – Kashmiri Chilli Powder, Turmeric, Fenugreek, Coriander, Cumin and Masala Powder salt are added to maximize the taste of my thok.

Tamarind – Thokku always means something sharp. In this recipe we use acid porridge that matches shrimp.

Oil – Gingerly oil is also known as Indian sesame oil provides authentic taste for dishes.

How to make my thok era

Making thokku or prawn thokku at home is very easy. You only need some ingredients that you might have. Take your time to cook it because the results are worth waiting for.

Pre -preparation – Soak the acid in warm water for 10 minutes. Squeeze and extract the porridge. If you use acid porridge, mix with water and set aside. Spices -Bake and fine powder.

Make my thok shrimp base – Heat the oil in a large grade. Add the seeds of fenugreek, mustard, garlic, dry red chili, curry leaves and fry for 2 minutes. Add chopped onions and green chili. Season with salt and turmeric powder. Saute this for 5 minutes or more until cooked. Now add ginger and stir -fried garlic paste to raw odor leaves. Add coriander and chili powder and stir well. Cook the spices for 2 to 3 minutes until the raw smell of leaves from it. Add pure tomatoes and cook until softened and seasoned. Pour in acids and salt, cook until thickened and separate oil.

Add shrimp – At this point add shrimp and stir well. Cook shrimp for 2 minutes in Masala. Now shrimp are cooked, sprinkle powder seasoning, masala salt powder and coriander leaves. Serve.

Shrimp thokku (step by step)

Special masala

1) Take all the spices mentioned below in a dry pan. Toast on medium to aromatic heat. This will take about 3 minutes.

• 1 teaspoon seeds
• 1 teaspoon of cumin seeds
• ½ teaspoon fenugreek seeds
• 2 tsp pepper
• 1 teaspoon mustard seeds

2) After the spices are roasted and cooled, take it in a blender and powder a little rough. Set aside this.

Make a base

3) Heat gingelly oil in a pan. Add mustard, fenugreek, cumin, dry red chili, garlic, curry leaves and let them hiss.

4) Add chopped onions, green chili and stir well.

5) Cook until the onion is golden brown.

6) Now add ginger garlic paste and turmeric powder. Cook it for a few minutes until aromatic.

7) Add coriander powder and red chili powder.

8) Stir Fried for a few minutes until fragrant.

8) Now add pure tomatoes and stir well.

9) Cook until the smell of raw from tomato leaves and curry thickens.

10) Pour in acid water.

11) Season with salt.

12) Cook until the oil is separate from the mixture and my thok thickens.

13) Add shrimp that are cleaned and sauteed with a height for 4 to 5 minutes.

14) Now cover shrimp and cook further.

15) Add salt powder, masala and ground, jaggery and stir well.

16) Add coriander leaves.

17) Serve.

Expert tips

• Use gingelly oil to make this for the best taste.
• I don’t prefer to use the tail in shrimp. But you can use it if you want.
• Take your time to cook masala. That makes the curry delicious.
• You can add a little jaggery to curry if needed.

Serving & storage

Prawn Thokku can be cooled and stored in a container in the refrigerator for up to 4 days.

Thokku it tastes delicious with rice. I like to serve it with steamed rice, both red matta rice or ordinary white rice. But it tastes good

More thokku reading

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