A classic Mangalorean delicacy where juicy prawns are tossed in a fragrant, dry-roasted spice mix and fresh coconut. This semi-dry dish is bursting with coastal flavors and pairs perfectly with neer dosa or steamed rice.
Prep20 min
Cook25 min
Servings4
Serving size: 1 serving
343cal
28gprotein
18gcarbs
19g
Ingredients
500 g Prawns (Cleaned and deveined, medium-sized)
0.5 tsp Turmeric Powder (For marination)
1 tsp Red Chili Powder (For marination, adjust to taste)
5 pcs Dried Red Chilies (Byadgi or Kashmiri variety recommended)
3 tbsp Coconut Oil
2 pcs Onion (Medium-sized, finely chopped)
1.5 tbsp Ginger-Garlic Paste
2 pcs Green Chili (Slit lengthwise)
1 sprig Curry Leaves
1 cup Grated Coconut (Freshly grated is best)
1 tbsp Tamarind Paste (Soaked in 2 tbsp warm water)
1 tsp Jaggery (Powdered, optional for balancing flavor)
2 tbsp Coriander Leaves (Freshly chopped, for garnish)
Instructions
1
Marinate the Prawns
In a mixing bowl, combine the cleaned and deveined prawns with turmeric powder, red chili powder, lemon juice, and 1/2 tsp of salt.
Toss gently to ensure each prawn is evenly coated.
Cover and set aside to marinate for at least 15-20 minutes.
2
Prepare the Sukka Masala
Place a small, heavy-bottomed pan over low heat.
Add the coriander seeds, cumin seeds, fennel seeds, black peppercorns, and dried red chilies.
Dry roast the spices for 2-3 minutes, stirring continuously, until they release a rich aroma and turn slightly darker. Do not let them burn.
Transfer the roasted spices to a plate and allow them to cool down completely.
Once cooled, grind them into a coarse powder using a spice grinder or a small blender jar. Set aside.
3
Sauté Aromatics
Heat coconut oil in a wide pan or kadai over medium heat.
Add the finely chopped onions and sauté for 5-6 minutes until they become soft and translucent.
Add the ginger-garlic paste, slit green chilies, and curry leaves. Continue to sauté for another 1-2 minutes until the raw smell of the paste disappears.
4
Cook the Prawns
Increase the heat to medium-high and add the marinated prawns to the pan.
Stir-fry for 3-4 minutes. The prawns will curl up, turn pink, and become opaque. Be careful not to overcook them.
5
Combine and Finish
Reduce the heat to low. Add the freshly ground sukka masala, grated coconut, tamarind water, powdered jaggery (if using), and the remaining 1/2 tsp of salt.
Gently mix everything together, ensuring the masala and coconut coat the prawns thoroughly.
Cook for an additional 2-3 minutes, stirring occasionally, until the mixture is fragrant and semi-dry.
Taste and adjust the seasoning if necessary.
6
Garnish and Serve
Turn off the heat and garnish with freshly chopped coriander leaves.
Let the Prawn Sukka rest for 10 minutes before serving to allow the flavors to meld.
