Malvani Prawns Sukka

Name: Malvani Prawns Sukka
Prep time: 20 min
Cook time: 20 min
Total time: 40 min
Yield: 4 servings
Cuisine: maharashtrian
Ingredients: 500 g prawns (medium, cleaned and deveined); 1 pinch turmeric powder (for marinating prawns); 0.5 tsp salt; 1 tbsp lemon juice (for marinating prawns); 0.5 cup dry coconut (grated); 2 pcs onion (medium, finely sliced); 1 pcs tomato (medium, chopped); 1 inch ginger (roughly chopped); 6 pcs garlic (cloves, peeled); 4 pcs dry red chili; 2 tsp coriander seeds; 1 tsp cumin seeds; 6 pcs black peppercorns; 3 pcs cloves; 1 inch cinnamon (small piece); 4 pcs kokum (soaked in 2 tbsp water); 0.25 cup water (for grinding and cooking); 2 tbsp oil; 2 tbsp coriander leaves (chopped)

RATING

4.6/5(87)

TASTE SCORE

9/10

Juicy prawns cooked with onion, coconut, kokum, and warm Malvani spices until the masala clings to every piece. This coastal Maharashtrian favorite is bold, lightly tangy, and perfect with bhakri or simple rice.

PREP

20m

COOK

20m

SERVES

1 KATORI

262 cal

SERVINGS

METHOD · 9 STEPS

prep · ~10 min
Marinate the prawns.
Mix the prawns with turmeric powder, 0.25 tsp salt, and lemon juice. Set aside for 10 minutes while you prepare the masala.
TIPDo not marinate too long or the prawns can turn firm once cooked.
roast · ~4 min
Roast the coconut and whole spices.
1.Heat a pan on low heat.
2.Add dry coconut, dry red chili, coriander seeds, cumin seeds, black peppercorns, cloves, and cinnamon.
3.Roast gently, stirring often, until the coconut turns lightly golden and smells nutty, 3 to 4 minutes.
4.Take the pan off the heat and let the mixture cool slightly.
TIPKeep the heat low so the coconut browns evenly and does not burn.
mix · ~3 min
Grind the Malvani masala.
Blend the roasted coconut-spice mixture with ginger, garlic, and a little water to make a coarse paste. Keep it slightly textured for an authentic sukka finish.
saute · ~11 min
Cook the onions and tomato.
1.Heat oil in a wide pan over medium heat.
2.Add the sliced onion and cook until golden, 6 to 7 minutes.
3.Add the tomato and cook until soft and pulpy, 3 to 4 minutes.
saute · ~5 min
Cook the masala paste.
Add the ground paste and cook on medium-low heat until fragrant and the oil begins to show at the edges, about 4 to 5 minutes. Stir often so the coconut does not catch at the bottom.
simmer · ~2 min
Add kokum and simmer the masala.
Add the kokum with its soaking water, the remaining 0.25 tsp salt, and the remaining water. Simmer for 2 minutes to bring the flavors together.
saute · ~5 min
Cook the prawns in the masala.
Add the marinated prawns and toss well to coat. Cook for 4 to 5 minutes, just until the prawns curl, turn opaque, and are cooked through.
TIPStop cooking as soon as the prawns are done; overcooking makes them rubbery.
garnish
Finish with coriander leaves.
serve
Serve hot.
Serve Malvani Prawns Sukka hot with bhakri, chapati, or plain rice.

PRO TIPS

What to keep in mind.

7 tips from the recipe — small details that make a real difference to the final dish.

1
Pat the cleaned prawns dry before marinating so the masala clings instead of turning watery.
2
Roast the coconut and spices on low heat only; burnt coconut will make the sukka taste bitter.
3
Grind the masala coarse, not silky smooth, to get the classic dry, crumbly sukka texture.
4
Use a wide pan for the final cook so the prawns sear lightly and don't steam in their own juices.
5
Add prawns only after the masala has released oil at the edges; this prevents a raw spice taste.
6
Cook just until the prawns turn opaque and curl into a loose C-shape, then switch off the heat.
7
This dish tastes even better after 15 minutes of resting, which lets the kokum and spices settle into the coconut masala.