keralaMediumnon vegetariangluten freedairy freesoy free

Prawn Sukka

Name: Prawn Sukka
Prep time: 15 min
Cook time: 25 min
Total time: 40 min
Yield: 4 servings
Cuisine: kerala
Ingredients: 500 g prawn (medium, peeled and deveined); 1 cup coconut (freshly grated); 6 pcs dried red chili (byadgi or kashmiri, deseeded for less heat); 1.5 tbsp coriander seeds; 1 tsp cumin seeds; 0.5 tsp black peppercorns; 0.25 tsp fenugreek seeds; 1 pinch turmeric powder; 1 tsp tamarind (seedless, soaked in 2 tbsp warm water); 2 tbsp coconut oil; 1 tsp mustard seeds; 2 pcs curry leaves (sprigs); 2 pcs onion (medium, finely sliced); 5 pcs garlic (cloves, finely chopped); 1 inch ginger (finely chopped); 2 pcs green chili (slit lengthwise); 1 pcs tomato (medium, finely chopped); 0.5 tsp salt; 2 tbsp water (for grinding masala); 2 tbsp coriander leaves (chopped, for garnish)

RATING

4.5/5(78)

TASTE SCORE

9/10

A robust, dry Mangalorean-style prawn roast where plump prawns are smothered in a deeply spiced, freshly ground coconut masala. The prawns soak up bold notes of roasted coriander, cumin, and fiery byadgi chilies, finished with a kiss of tamarind. Serve it piled high with steamed rice or neer dosa for a coastal feast.

PREP

15m

COOK

25m

SERVES

1 KATORI

300 cal

SERVINGS

METHOD · 7 STEPS

roast · ~9 min
Roast and grind the spice masala.
1.Dry roast grated coconut in a pan on low heat until golden brown (4-5 min). Remove and set aside.
2.In the same pan, dry roast dried red chilies, coriander seeds, cumin, peppercorns, and fenugreek seeds until fragrant (2-3 min).
3.Cool the roasted spices completely, then grind with the roasted coconut, turmeric, and tamarind pulp into a coarse paste using 2 tbsp water.
TIPRoast the coconut on low heat — it can burn quickly and turn bitter.
temper · ~1 min
Make the tempering.
1.Heat coconut oil in a heavy-bottomed pan over medium heat.
2.Add mustard seeds and let them splutter (30 sec).
3.Add curry leaves and sauté until fragrant (10 sec).
saute · ~12 min
Build the onion-tomato base.
1.Add sliced onions, garlic, and ginger to the tempering. Sauté until onions turn deep golden (8-10 min).
2.Add slit green chilies and chopped tomato. Cook until the tomato softens and oil separates (3-4 min).
TIPPatiently browning the onions brings natural sweetness that balances the fiery masala.
saute · ~7 min
Cook the ground masala.
1.Add the ground coconut-spice paste to the pan.
2.Sauté on medium-low heat, stirring constantly, until the masala darkens and releases its aroma (6-8 min).
3.The masala is ready when it looks deep brown and slightly dry.
TIPConstant stirring prevents the coconut masala from sticking to the bottom and scorching.
saute · ~8 min
Add prawns and coat well.
1.Add the prawns and salt to the pan.
2.Sauté gently for 2 minutes, coating the prawns in the masala.
3.Reduce heat to low, cover, and cook for 5-7 minutes until prawns are just cooked and opaque.
TIPPrawns cook fast — as soon as they curl and turn pink, they are done. Overcooking makes them rubbery.
saute · ~3 min
Dry-roast to finish.
1.Uncover the pan and increase heat to medium.
2.Sauté for 2-3 more minutes, allowing any remaining moisture to evaporate completely.
3.The final dish should be semi-dry, with the masala clinging tightly to the prawns.
garnish
Garnish with fresh coriander leaves and serve hot.

PRO TIPS

What to keep in mind.

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

1
Roast the coconut on low heat until just golden — it can burn quickly and turn bitter.
2
Use Byadgi or Kashmiri chilies for deep red color without overpowering heat.
3
Sauté the onions until deep golden brown for natural sweetness that balances the spices.
4
Stir the ground coconut masala constantly to prevent scorching on the bottom.
5
Cook prawns just until they curl and turn opaque — overcooking makes them rubbery.
6
For a drier finish, uncover and sauté on high heat to evaporate excess moisture.

RECIPE VARIATIONS