Mangalorean Prawn Sukka
A fragrant and fiery coastal delicacy featuring tender prawns tossed in a freshly ground coconut and spice masala. This aromatic dish offers an unforgettable burst of traditional Mangalorean flavors.
45min
Total Time
4
Servings
Mangalorean
Cuisine
Recipe
1
Dry roast the coriander seeds, cumin seeds, fenugreek seeds, peppercorns, and dry red chilies until aromatic, then let them cool.
2
Grind the roasted spices along with grated coconut, tamarind, garlic, ginger, and a little water into a coarse paste.
3
Heat coconut oil in a pan, add curry leaves and chopped onions, and sauté until the onions turn translucent.
4
Add the cleaned prawns, turmeric powder, and salt, cooking for about 3 minutes until the prawns just begin to turn pink.
5
Stir in the ground coconut masala paste and mix well with the prawns.
6
Cover and cook on low heat for 10 to 12 minutes until the moisture evaporates and the masala clings tightly to the prawns.
7
Garnish with fresh curry leaves and serve hot with rice or neer dosa.
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 fenugreek seeds
4-6 black peppercorns
1 small ball of tamarind
4 cloves garlic
1-inch piece ginger
2 medium onions, finely chopped
2 sprigs curry leaves
2 tablespoons coconut oil
Salt to taste
1/2 teaspoon turmeric powder
*This AI-generated recipe may contain inaccuracies.