Prawn Sukka

It’s amazing how the cuisine changes from city to city in India. Having spent most of my life in Delhi, I didn’t know a lot about South Indian food, like I’ve told you before. When I moved to Hyderabad, Bombay and now Bangalore, I’ve had the opportunity to try so much new food and learn so many new styles of cooking. Mangalorean food is one such cuisine that I’ve grown to love and am always on the lookout for new things to try or opportunities to try my favourites, like this prawn sukka 😍

This dish is super easy to make, uses basic spices along with some coconut and tastes phenomenal.

The prawns just need to be marinated in turmeric and salt while the spices and coconut do all the magic. And of course, there is some tamarind for tang and onions for oomph πŸ™‚

It’s a dish that comes together quickly and is the perfect thing to make on a working day. Or anytime you are feeling like you need a pick me up. It’s spicy, tangy, aromatic and beautifully textural.

I’ve made this a few times now and devoured it within minutes each time. You can pair this with appam, neera dosa, chapatis or some toast. You can also just eat it as is like a little snack πŸ™‚

Dig into this and enjoy the pop of flavours and take a journey to Mangalore! I wish I could travel, but for now, I’ll let food do that for me πŸ™‚

Prawn Sukka

  • Servings: 2
  • Difficulty: Easy
  • Print

Ingredients

250g prawns – cleaned and shelled

1/2 tsp cumin (jeera) seeds

1/2 tbsp coriander (dhania) seeds

1/4 tsp fenugreek (methi) seeds

3 dried red chillies

60g grated coconut

1/2 tsp mustard seeds

1 onion – finely diced

1/2 tbsp ginger garlic paste

3 sprigs of curry leaves

1/2 inch of tamarind soaked in 5 tbsp hot water for 15 minutes

1/4 tsp red chilli powder

1/2 tsp turmeric (haldi) powder

1/4 cup water

2 tbsp vegetable oil

Salt to taste

Fresh coriander for garnish

Directions

  1. Rinse and dry the prawns. Marinate with turmeric (haldi) powder and 1/4 tsp salt for 15 minutes
  2. Soak the tamarind in hot water for 15 minutes. Once done, squeeze out the pulp and water keep it ready to add to the pan
  3. Heat a pan on a low flame. Dry roast the cumin, coriander and fenugreek seeds, along with the dried red chillies till they start changing colour slightly and get aromatic (5-6 mins). Transfer to the grinder jar. Let it cool and then grind into a powder. Remove into a bowl
  4. Dry the grated coconut and then add to the same grinder that the spices were in. Blitz for 30-40s to roughly grind it
  5. Heat the pan and add oil. Once the oil is hot, add the mustard seeds and let them crackle
  6. Add the onions and a pinch of salt. Let the onions brown for 8-10 minutes
  7. Add curry leaves and ginger garlic paste and mix well. Let it cook for a minute till the raw smell goes away
  8. Transfer the spice powder and coconut powder to the pan and mix well. Add red chilli powder and mix
  9. Add 4 tbsp of the tamarind water and mix well. Stir for 30 seconds
  10. Put the prawns in the pan and add water. Mix well and adjust salt and chilli
  11. Cover the pan and cook the prawns on low heat for 6-8 minutes till cooked through
  12. Turn off the heat, garnish with fresh coriander and serve

Published by

jagritikumar

A baker, a dancer, a marketeer. Sometimes lazy. Always up to try new food, read interesting books and meet amazing people :)

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