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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.
For 4 servings
Dry Roast the Spices
Prepare the Sukka Masala Paste
Sauté the Aromatics
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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.
This south_indian recipe takes 45 minutes to prepare and yields 4 servings. At 368.52 calories per serving with 28.94g of protein, it's a moderately challenging recipe perfect for lunch or dinner.
Cook the Masala
Cook the Prawns
Garnish and Serve
This sukka masala is versatile and works beautifully with other proteins. Try it with chicken pieces (cook for 15-20 minutes), clams (cook until they open), or hard-boiled eggs.
For a vegetarian version, replace prawns with mushrooms, paneer cubes, or mixed vegetables like potatoes and cauliflower. Adjust cooking times accordingly.
For a slightly different flavor profile, add a small piece of star anise and a few methi (fenugreek) seeds while roasting the spices.
Prawns are a fantastic source of high-quality, low-fat protein, which is essential for building and repairing tissues, muscle growth, and overall body function.
The blend of spices like turmeric (containing curcumin), black pepper, and coriander seeds possesses powerful anti-inflammatory and antioxidant properties that help combat oxidative stress in the body.
Coconut and coconut oil provide medium-chain triglycerides (MCTs), a type of fat that is easily digested and can be used as a quick source of energy.
One serving of Mangalorean Prawn Sukka contains approximately 290-320 calories. This is an estimate and can vary based on the size of the prawns and the exact amount of coconut and oil used.
Yes, it can be a healthy dish. Prawns are an excellent source of lean protein and omega-3 fatty acids. The spices used, like turmeric and black pepper, have anti-inflammatory properties. It is moderately high in fat due to the coconut and oil, but these are primarily healthy fats.
Prawn Sukka is traditionally served with Neer Dosa (a thin rice crepe), Appam (lacy rice pancakes), or plain steamed rice. It also pairs well with chapati or roti.
Yes, you can use frozen prawns. Make sure to thaw them completely before cooking. Pat them dry with a paper towel to remove excess moisture, which will help them sauté better rather than steam.
You can prepare the dry roasted spice powder and store it in an airtight container for weeks. You can also make the entire wet masala paste and refrigerate it for up to 2 days or freeze it for a month.
Leftover Prawn Sukka can be stored in an airtight container in the refrigerator for up to 2 days. Reheat gently on the stovetop or in the microwave.