Name: Mangalorean Prawn Sukka
Prep time: 20 min
Cook time: 15 min
Total time: 50 min
Yield: 2 servings
Cuisine: Indian
Ingredients: 300 g Prawns, cleaned and deveined; 1 cup Freshly Grated Coconut; 6 Dried Byadagi Chilies, for vibrant color without excessive heat; 1 tbsp Coriander Seeds; ½ tsp Cumin Seeds; 6 clove Garlic, unpeeled for authentic rustic flavor; 1 large Onion, finely chopped; 1 tbsp Tamarind, extracted into thick paste; ½ tsp Ground Turmeric; 15 Curry Leaves; 2 tbsp Coconut Oil; 1 tsp Salt, to taste

50 mintotal

35 min hands-on15 min hands-off

Prep 20 min · Cook 15 min

Serves: 2
Difficulty: Medium
Spice: Medium

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Method

Marinate the cleaned prawns with turmeric powder and half a teaspoon of salt. Keep aside for 10 minutes.
10 min
In a dry pan on low heat, gently roast the Byadagi chillies, coriander seeds, and cumin seeds until highly fragrant. Let them cool.
Transfer the roasted spices into a blender. Add the tamarind paste, garlic cloves, and a splash of water. Blend into a smooth, vibrant red paste.
Add the freshly grated coconut to the blender. Just pulse it 1-2 times coarsely. Do NOT make a smooth paste; the coconut must remain textured.
Heat coconut oil in a clay pot, wok, or pan. Add the curry leaves and chopped onions. Sauté until the onions turn golden and translucent.
Add the marinated prawns and toss them for 2 minutes on medium heat until they just start to curl and turn pink.
2 min
Pour in the ground masala-coconut mixture. Mix well to coat the prawns evenly. Cook for another 3-4 minutes until the raw smell of the masala goes away.
3–4 min
Check for salt. The dish should be relatively dry ('Sukka'), with the masala clinging to the prawns. Turn off the heat.

How to tell it's done

Dry and highly textured; plump, juicy prawns coated generously in a coarse, sweet-spicy-tangy grated coconut mixture.

Getting it right

Tip

Overcooking prawns makes them rubbery. Ensure the total cooking time on the stove for the prawns does not exceed 6-7 minutes.

What to serve it with

Traditionally paired beautifully with Neer Dosa, Rice Bhakri, or as a flavor-packed side dish with Dal and Rice.

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Ingredients