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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.
Marinate the Prawns
Prepare the Sukka Masala
Sauté Aromatics
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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.
This south_indian recipe takes 45 minutes to prepare and yields 4 servings. At 359.44 calories per serving with 28.32g of protein, it's a moderately challenging recipe perfect for lunch or dinner.
Cook the Prawns
Combine and Finish
Garnish and Serve
Replace prawns with 400g of button mushrooms or paneer cubes. Sauté them until golden brown before adding the sukka masala.
Use 500g of boneless, bite-sized chicken pieces instead of prawns. The cooking time for chicken will be longer, around 15-20 minutes, so ensure it's cooked through before adding the coconut and masala.
Increase the number of dried red chilies and black peppercorns in the sukka masala for an extra kick of heat.
Add 2-3 tablespoons of thick coconut milk along with the grated coconut in the final step for a slightly richer, moister consistency.
Prawns are a fantastic source of high-quality, lean protein, which is essential for muscle repair, growth, and overall body function.
The blend of spices, particularly turmeric (containing curcumin) and black pepper, offers potent anti-inflammatory benefits that can help reduce inflammation in the body.
The use of coconut and coconut oil provides medium-chain triglycerides (MCTs), a type of healthy saturated fat that is easily digested and can be a quick source of energy.
The capsaicin in red chilies and piperine in black pepper can help give a temporary boost to your metabolism, aiding in calorie burning.
One serving of Prawn Sukka (approximately 225g) contains around 350-400 calories. The exact count can vary based on the size of the prawns and the amount of coconut oil used.
Yes, Prawn Sukka 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. Using coconut oil in moderation provides healthy fats. It's a balanced dish when paired with rice or traditional breads.
Absolutely. While fresh prawns are ideal, good quality frozen prawns work well too. Make sure to thaw them completely in the refrigerator or under cold running water before marinating. Pat them dry with a paper towel to remove excess moisture.
Prawn Sukka is traditionally served with Mangalorean specialties like Neer Dosa (a thin rice crepe) or Sannas (steamed rice cakes). It also pairs beautifully with plain steamed rice, appam, or even chapati.
To reduce the spice level, use fewer dried red chilies (or use a milder variety like Kashmiri red chili for color without much heat), reduce the amount of black peppercorns, and deseed the green chilies before adding them to the pan.
You can store leftover Prawn Sukka in an airtight container in the refrigerator for up to 2 days. Reheat it gently in a pan over low heat. Avoid using a microwave as it can make the prawns rubbery.