Prawn And Pearl Couscous Thokku Recipe

About this recipe

A flavorful fusion dish combining succulent prawns simmered in a South Indian-style spicy tomato thokku with nutty pearl couscous for a unique dinner experience.

Ingredients

• 500 g Prawns
• 200 g Fenugreek Seeds
• 500 ml Water
• - Onion
• 250g Garlic
• 250g Ginger
• 20 g Turmeric Powder
• - Red Chilli
• 100 g Coriander Powder
• 50 g Cumin Powder
• 300 g Tamarind Paste
• 20G Curry Leaves
• 1 L Borges Borgefrit High-Mufa-Oleic Sunflower Oil
• 10G Salt

Instructions

1. Step 1: Heat 2 tablespoons of oil in a pan on medium heat. Add fenugreek seeds and curry leaves, and sauté until aromatic.
2. Step 2: Add chopped onions, garlic, and ginger. Sauté until onions turn golden brown.
3. Step 3: Stir in turmeric powder, red chili powder, coriander powder, and cumin powder. Cook for 1 minute to toast the spices.
4. Step 4: Add the chopped tomatoes and cook until they soften and form a thick base, about 10 minutes.
5. Step 5: Mix in tamarind paste and salt. Add cleaned prawns and simmer for 5 minutes until the prawns turn pink and are cooked through. Set the thokku aside.
6. Step 6: In another pan, heat 1 tablespoon of oil. Add pearl couscous and toast for 2 minutes until lightly golden.
7. Step 7: Add 500 ml of water and a pinch of salt to the couscous. Cover and cook on low heat until the water is absorbed and couscous is tender, about 10–12 minutes.
8. Step 8: Serve the prawn thokku over the cooked pearl couscous. Mix slightly before serving for a balanced flavor.