Sungtache Koddel
A classic Goan prawn curry featuring a rich, aromatic coconut masala. Tender prawns are simmered in a tangy and spicy gravy, making it the perfect partner for steamed rice.
For 4 servings
5 steps. 25 minutes total.
- 1
Step 1
- a.Prepare Prawns and Masala Base
- b.In a small bowl, soak the dried Kashmiri red chilies and tamarind piece in 1/2 cup of warm water for 15 minutes. This will soften them for grinding.
- c.While they soak, ensure the prawns are cleaned, deveined, and patted dry. You can marinate them with a pinch of salt and turmeric powder if desired.
- 2
Step 2
- a.Grind the Coconut Masala Paste
- b.Transfer the soaked chilies and tamarind, along with their soaking water, to a high-speed blender or grinder jar.
- c.Add the grated coconut, coriander seeds, cumin seeds, black peppercorns, turmeric powder, and garlic cloves.
- d.Grind to a very smooth, fine paste. Add a few tablespoons of extra water if needed to facilitate grinding. The final paste should be thick and luscious.
- 3
Step 3
- a.Cook the Curry Base
- b.Heat the coconut oil in a heavy-bottomed pan or kadai over medium heat.
- c.Add the finely chopped onion and sauté for 6-8 minutes, until it becomes soft, translucent, and lightly golden.
- d.Add the ground masala paste to the pan. Stir-fry for 5-7 minutes, stirring continuously, until the paste is fragrant, darkens slightly, and you see oil separating from the edges.
- 4
Step 4
- a.Simmer the Curry and Cook Prawns
- b.Pour in 1 cup of water (or use the water from rinsing the grinder jar to get all the masala) and add salt to taste. If using, add the kokum pieces now.
- c.Stir well to combine everything and bring the curry to a gentle boil.
- d.Reduce the heat to low, cover the pan, and let it simmer for 5-8 minutes to allow the flavors to meld together.
- e.Gently slide the prawns into the simmering gravy. Cook for just 3-5 minutes, or until the prawns turn pink and curl. Do not overcook them.
- 5
Step 5
- a.Rest and Serve
- b.Turn off the heat and let the curry rest, covered, for at least 10 minutes. This step is crucial for the flavors to deepen.
- c.Serve hot with steamed Goan rice (ukda xitt) or fresh pao (bread).
What to keep in mind.
6 tips from the recipe — small details that make a real difference to the final dish.
- 1For the most authentic flavor, use fresh grated coconut and Goan coconut oil.
- 2Grinding the masala to a very fine paste is the secret to a smooth, creamy gravy.
- 3Do not overcook the prawns; they will become tough and rubbery. They are done as soon as they turn opaque and pink.
- 4For a richer flavor, make a stock by boiling the prawn heads and shells in water, then use this stock for the curry.
- 5Adjust the number of Kashmiri chilies to control the color and spice level.
- 6Letting the curry rest for 10-15 minutes before serving allows the flavors to mature and deepen significantly.
Adapt it for your goals.
Vegetarian/Vegan
Replace prawns with firm tofu, paneer, or a mix of vegetables like mushrooms, cauliflower, and potatoes. Adjust cooking time accordingly.
With VegetablesWith Vegetables
Add vegetables like drumsticks (moringa), lady's finger (okra), or pieces of raw mango along with the masala paste for added texture and flavor.
Creamier CurryCreamier Curry
For an extra creamy finish, stir in 1/4 cup of thick coconut milk at the very end, just before turning off the heat. Do not let it boil after adding.
Different SeafoodDifferent Seafood
This masala base works wonderfully with other seafood like fish fillets (kingfish, pomfret) or clams (tisreo).
Why this is on our healthy list.
Excellent Source of Lean Protein
Prawns are packed with high-quality protein, which is essential for building and repairing tissues, muscle growth, and overall body function.
Rich in Antioxidants and Minerals
This curry contains selenium from prawns and antioxidants from spices like turmeric and garlic, which help combat oxidative stress and support the immune system.
Contains Healthy Fats
The use of coconut and coconut oil provides medium-chain triglycerides (MCTs), a type of fat that is easily digested and can serve as a quick source of energy.
Anti-inflammatory Properties
Spices like turmeric (containing curcumin), garlic, and chilies have well-documented anti-inflammatory properties that can help reduce inflammation in the body.
Frequently asked questions
Sungtache Koddel is a traditional Goan prawn curry. 'Sungta' means prawns in Konkani, and 'Koddel' refers to a specific type of curry made with a roasted or unroasted coconut and spice masala.