A classic coastal Karnataka dish featuring succulent prawns cooked in a fragrant, spicy masala of roasted coconut and spices. This semi-dry preparation is bursting with flavor and pairs perfectly with neer dosa or steamed rice.
Prep20 min
Cook25 min
Servings4
Serving size: 1 serving
345cal
28gprotein
18gcarbs
19g
Ingredients
500 g Prawns (Medium-sized, cleaned and deveined)
2 tbsp Coriander Seeds
1 tsp Cumin Seeds
1 tsp Fennel Seeds
1 tsp Black Peppercorns
6 pcs Byadgi Red Chilies (For color and mild heat)
2 pcs Guntur Red Chilies (For heat, adjust to taste)
Aromatic, perfectly spiced Yetti Ajadina. A gut-friendly, protein-packed delight!
This udupi dish is perfect for snack. With 345.11 calories and 27.9g of protein per serving, it's a low-calorie option for your meal plan.
fat
8 cloves Garlic (4 for masala paste, 4 minced)
3 tbsp Coconut Oil
2 pcs Onion (Medium-sized, finely chopped)
1 inch Ginger (Finely minced)
2 pcs Green Chili (Slit lengthwise)
15 pcs Curry Leaves
0.5 tsp Jaggery (Optional, to balance flavors)
1.25 tsp Salt (Adjust to taste)
2 tbsp Coriander Leaves (Chopped, for garnish)
0.25 cup Water (As needed for grinding the masala)
Instructions
1
Dry Roast the Spices
In a heavy-bottomed pan over low-medium heat, add coriander seeds, cumin seeds, fennel seeds, black peppercorns, Byadgi chilies, and Guntur chilies.
Roast for 2-3 minutes, stirring continuously, until the spices are fragrant and turn a shade darker. Be careful not to burn them.
Remove the spices from the pan and let them cool down completely.
2
Prepare the Sukka Masala Paste
Transfer the cooled roasted spices to a grinder or blender jar.
Add the grated fresh coconut, turmeric powder, tamarind paste, and 4 cloves of garlic.
Grind to a coarse paste. Add 2-3 tablespoons of water, a little at a time, only if needed to help the ingredients blend. The paste should not be too fine or watery.
3
Sauté the Aromatics
Heat coconut oil in a wide pan or kadai over medium heat.
Add the finely chopped onions and sauté for 6-8 minutes until they become soft, translucent, and light golden brown.
Add the minced ginger, remaining 4 minced garlic cloves, slit green chilies, and curry leaves. Sauté for another minute until the raw smell disappears and the aromatics are fragrant.
4
Cook the Masala
Add the ground sukka masala paste to the pan.
Sauté on low-medium heat for 5-7 minutes, stirring frequently. Cook until the masala darkens slightly, the raw aroma is gone, and you see oil beginning to separate from the edges.
5
Cook the Prawns
Add the cleaned and deveined prawns to the pan, along with salt and optional jaggery.
Mix gently but thoroughly to coat the prawns evenly with the masala.
Cook for 4-5 minutes, stirring occasionally. The prawns are done when they turn pink, curl into a 'C' shape, and become opaque. Do not overcook, as they will turn rubbery.
6
Garnish and Serve
Once the prawns are cooked, turn off the heat. If the mixture seems too dry, you can sprinkle a tablespoon of hot water and mix.
Garnish with freshly chopped coriander leaves.
Serve hot with traditional accompaniments like Neer Dosa, Appam, or steamed rice.
