Thokku
Era Karuvadu Thokku (Dried Prawn Thokku)
4.6 (78 reviews)
Dried prawns cooked down with onion, tomato, and tamarind into a punchy, concentrated side dish — one of the most well-established dried-seafood thokku dishes in Tamil cooking.
This recipe uses Era Karuvadu – Dried Prawns, a traditional South Indian dry fish variety available to order online from Thenkadal Karuvadu.
Preparation
Rinse the dried prawns briefly; no soaking needed unless they feel very hard, in which case a 10-minute warm-water soak softens them.
Step-by-Step Instructions
- 1Heat oil, splutter mustard seeds, add curry leaves and onion; cook until golden.
- 2Add tomatoes, cook down until thick.
- 3Add chilli powder and turmeric, cook briefly.
- 4Add dried prawns and strained tamarind pulp; mix well.
- 5Cook on medium-low heat, stirring often, 12–15 minutes, until thick and glossy.
Cooking Tips
- Dried prawns cook faster than fish — don't overcook or they turn rubbery.
- Taste before adding salt; dried prawns are often already quite salty.
Common Mistakes to Avoid
- Over-salting.
- Overcooking until the prawns toughen.
- Using too little oil — this dish is meant to be rich.
Serving Suggestions
Rice, or as a side with curd rice.
Cook this recipe with our Era Karuvadu (Dried Prawns)
A small pack of era karuvadu goes a long way in this — it's meant to be a concentrated, flavor-packed side, not a main portion.
Customer reviews
4.6
4.6/5 from 78 ratings
Recipe FAQ
Yes — a spoonful stirred into plain rice or curd rice works well if you don't want a separate side.