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Succulent prawns tossed in a fiery, aromatic blend of roasted spices and fresh coconut. This classic Maharashtrian dish from the Konkan coast is semi-dry and bursting with bold, coastal flavors.
For 4 servings
Marinate the Prawns
Prepare the Malvani Masala
Cook the Prawns Sukka
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Succulent prawns tossed in a fiery, aromatic blend of roasted spices and fresh coconut. This classic Maharashtrian dish from the Konkan coast is semi-dry and bursting with bold, coastal flavors.
This maharashtrian recipe takes 45 minutes to prepare and yields 4 servings. At 350.04 calories per serving with 28.23g of protein, it's a moderately challenging recipe perfect for lunch or dinner.
Garnish and Serve
This masala works wonderfully with other seafood like fish (surmai/kingfish or pomfret), clams (tisrya), or squid. Adjust cooking time accordingly.
To make a gravy, add 1 cup of thin coconut milk or hot water after sautéing the masala and simmer for 5-7 minutes before adding the prawns.
Replace prawns with firm tofu, paneer, or mushrooms. Pan-fry them separately before adding to the masala to prevent them from breaking.
Prawns are an excellent source of high-quality, lean protein, which is essential for muscle repair, growth, and overall body function.
The use of spices like turmeric, ginger, and garlic provides potent anti-inflammatory compounds that can help reduce inflammation in the body.
Prawns contain beneficial omega-3 fatty acids, which are known to support heart and brain health.
The capsaicin in red chillies and compounds in other spices like black pepper can provide a temporary boost to your metabolism.
Yes, it can be part of a healthy diet. Prawns are a great source of lean protein and omega-3 fatty acids. The spices offer anti-inflammatory benefits. However, it contains coconut and oil, so it should be consumed in moderation as part of a balanced diet.
One serving of Malvani Prawns Sukka contains approximately 300-350 calories, depending on the amount of oil and coconut used. This estimate is for one of four servings from this recipe.
While fresh grated coconut provides the most authentic taste and texture, you can use desiccated coconut in a pinch. Soak 3/4 cup of desiccated coconut in 1/4 cup of warm water for 15-20 minutes before grinding to rehydrate it.
Malvani Prawns Sukka pairs traditionally with Bhakri (rice or jowar flatbread). It also goes very well with chapatis, neer dosa, or simple steamed rice and a side of dal (varan).
To reduce the heat, decrease the number of Byadgi chillies or use a milder variety like Kashmiri chillies, which are known more for their color than heat. You can also remove the seeds from the chillies before roasting.
Absolutely! You can prepare a larger batch of the roasted spice mix and store it in an airtight container. You can also make the wet paste and refrigerate it for up to 3 days or freeze it for longer use, making preparation much quicker.