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Mangalorean Prawn Sukka - A spicy, tangy Prawn roast from the west coast of india made with chillies,tamarind and fresh coconut.
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Mangalorean Prawn Sukka

Mangalorean Prawn Sukka - A spicy, tangy Prawn roast from the west coast of india made with chillies,tamarind and fresh coconut.
Course Curry
Cuisine Indian
Prep Time 15 minutes
Cook Time 15 minutes
Total Time 30 minutes
Servings 6
Author Chhavi

Ingredients

  • 400 gms Prawn
  • 1 tablespoon Oil
  • 1 teaspoon Mustard Seeds Rai
  • 1 inch Ginger- grated
  • 3 Garlic Cloves- Chopped
  • 2 Green Chillies- Split
  • 10-15 Curry leaves
  • 1 medium Onion-Finely Chopped
  • 1 Medium Tomatoe-Finely Chopped
  • ½ teaspoon Turmeric Haldi
  • Salt to Taste

Sukka Masala

  • 2 teaspoon Coriander Seeds Dhaniya Seeds
  • 1 teaspoon Cumin Jeera
  • 6-8 Kashmiri Red Chillies
  • ¼ teaspoon Mustard Rai
  • Pinch Fenugreek Seeds Methi Seeds
  • ½ Cup Grated Coconut of sliced
  • 1 teaspoon Dry Tamarind-washed/ 1 teaspoon thick tamarind pulp

Instructions

To make the Sukka Masala

  • If using dry tamarind- Soak it in ¼ cup of hot water.Strain the water and extract pulp/
  • Dry roast the coriander seeds,cumin,kashmiri red chillies, mustard and methi on low heat for 5-10 minutes till its fragrant.Set aside and Cool.
  • Once the spices have cooled.Blend them to a powder.To that, add the tamarind and the coconut and blend to a paste.Add more water if required.

Bringing it all together

  • Heat oil in a pan*.Once hot, add the mustard seeds, ginger,garlic,chillies and the curry leaves.Saute for 30 seconds.
  • Add the finely chopped onions next.Cook till it's golden brown.
  • To this, add the chopped tomatoes and cook for 5 more minutes till the tomatoes start disintegrating and loosing shape.Add more water if the pan is getting too dry.
  • Add the cleaned prawn along with turmeric and salt.Mix gently without breaking the prawn till both sides turn pink.
  • After the prawn turns pink on both the sides,Add the prepared coconut masala.Mix well to evenly coat all the prawn.
  • Cook for another 10 minutes till the coconut masala becomes dry and prawns roast.
  • Check the salt, chilli and sourness- adjust accordingly.
  • Garnish with coriander and serve hot.

Notes

It's best to use a flat pan for this recipe so that the prawns get roasted and cooked equally.
The size of the prawn will determine the actual cooking time.Usually,if they have turned orangish pink- they are cooked.