Mangalorean Prawn Sukka
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
6 steps. 25 minutes total.
- 1
Step 1
- a.Dry Roast the Spices
- b.In a heavy-bottomed pan over low-medium heat, add coriander seeds, cumin seeds, fennel seeds, black peppercorns, Byadgi chilies, and Guntur chilies.
- c.Roast for 2-3 minutes, stirring continuously, until the spices are fragrant and turn a shade darker. Be careful not to burn them.
- d.Remove the spices from the pan and let them cool down completely.
- 2
Step 2
- a.Prepare the Sukka Masala Paste
- b.Transfer the cooled roasted spices to a grinder or blender jar.
- c.Add the grated fresh coconut, turmeric powder, tamarind paste, and 4 cloves of garlic.
- d.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
Step 3
- a.Sauté the Aromatics
- b.Heat coconut oil in a wide pan or kadai over medium heat.
- c.Add the finely chopped onions and sauté for 6-8 minutes until they become soft, translucent, and light golden brown.
- d.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
Step 4
- a.Cook the Masala
- b.Add the ground sukka masala paste to the pan.
- c.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
Step 5
- a.Cook the Prawns
- b.Add the cleaned and deveined prawns to the pan, along with salt and optional jaggery.
- c.Mix gently but thoroughly to coat the prawns evenly with the masala.
- d.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
Step 6
- a.Garnish and Serve
- b.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.
- c.Garnish with freshly chopped coriander leaves.
- d.Serve hot with traditional accompaniments like Neer Dosa, Appam, or steamed rice.
What to keep in mind.
5 tips from the recipe — small details that make a real difference to the final dish.
- 1For the most authentic flavor, use fresh prawns and freshly grated coconut. Avoid desiccated coconut if possible.
- 2Roasting spices on a low flame is key to unlocking their aromatic oils without burning them.
- 3The signature texture of sukka comes from a coarse masala paste. Avoid grinding it into a very smooth puree.
- 4Prawns cook in minutes. Watch them closely and remove from heat as soon as they are done to keep them tender and juicy.
- 5Adjust the number of Guntur red chilies to increase or decrease the spice level to your preference.
Adapt it for your goals.
Protein Swap
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.
VegetarianVegetarian
For a vegetarian version, replace prawns with mushrooms, paneer cubes, or mixed vegetables like potatoes and cauliflower. Adjust cooking times accordingly.
Flavor TwistFlavor Twist
For a slightly different flavor profile, add a small piece of star anise and a few methi (fenugreek) seeds while roasting the spices.
Why this is on our healthy list.
Rich in Lean Protein
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.
Anti-inflammatory Properties
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.
Source of Healthy Fats
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.
Frequently asked questions
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.