Authentic Karnataka Mangalorean Prawn Sukka with Warm Malabar Parotta
Indulge in a coastal Karnataka specialty featuring succulent prawns tossed in a rich, freshly ground coconut and spice masala. This aromatic dish offers a perfect balance of heat, tang, and coastal richness.
45min
Total Time
4
Servings
Mangalorean
Cuisine
Recipe
1
Dry roast the red chilies, coriander seeds, cumin seeds, and peppercorns until fragrant, then grind them along with grated coconut, shallots, garlic, and tamarind into a coarse paste.
2
Heat coconut oil in a heavy-bottomed pan and sauté the sliced onions and curry leaves until translucent.
3
Add the cleaned prawns and turmeric powder, sautéing for two minutes until the prawns just start to turn pink.
4
Stir in the ground coconut masala paste and salt, mixing well to coat the prawns evenly.
5
Cover and cook on medium-low heat for about 10 minutes until the oil separates and the masala clings tightly to the prawns.
6
Garnish with fresh curry leaves and serve hot alongside warm Malabar parottas.
Ingredients
500 grams prawns, cleaned and deveined
1 cup fresh grated coconut
6-8 dry Kashmiri red chilies
1 tablespoon coriander seeds
1 teaspoon cumin seeds
1/2 teaspoon black peppercorns
4-5 small shallots
5-6 cloves of garlic
1 small piece tamarind
1 teaspoon turmeric powder
2 tablespoons coconut oil
1 large onion, finely sliced
A sprig of fresh curry leaves
Salt to taste
*This AI-generated recipe may contain inaccuracies.