Prawn Sukka or Yetti Sukka is a Mangalore style dry prawn or shrimp recipe that is really flavorful. Goes so well with boiled rice, neer dosa or rice rotis, this is a dish that will entice you with its coastal flavours.
The prawns are perfectly cooked while staying succulent and the spices are so delicious. This recipe is tangy and spicy but not overly so.
I promise you that your family will really enjoy this delicious prawn main or appetizer. Goes really well with drinks.
You may also like: Mangalorean Prawn Curry, Goan prawn curry , Mangalore style Crab Curry.
Ingredients
Prawns or Shrimp: I have used 1 lb. Or about 500 gm. Prawns that have been peeled and deveined.
Spices for marinating prawns: Turmeric and salt is used to marinate the prawns.
For the Sukka Masala:
Coconut oil: This is used for authentic coastal flavour
Spice Mix: I used mustard seeds, cumin, coriander, red byadgi chillies, fenugreek or methi seeds and pepper for the dry roasted masala.
Curry leaves: A sprig was used
Garlic: Four cloves of garlic was also used in the Sukka masala.
Tamarind: a small ball of tamarind was used in the masala.
Grated Coconut: ¾ cup was used for the masala.
Coconut Oil: It is used for the wet masala
Onion: One onion was used
Tomato: One finely chopped tomato was used
Ginger Garlic paste: I used 1.5 tsp. Ginger garlic paste here
Spices: Red chilli powder and salt were used here.
Fresh grated coconut: ¼ cup toasted grated coconut was used in the recipe.
Instructions
Marinate the prawns: Rinse the prawns and pat them dry. Marinate them for 30 minutes with turmeric and salt and keep aside.
Prepare the Sukka Masala: Dry roast the dry spices: byadgi red chillies, mustard seeds, cumin seeds, fenugreek seeds, coriander seeds and pepper. Cool and powder. Since I already had ground coriander and chili powder, I used those along with the other spices.
Also in a little coconut oil, lightly toast curry leaves, garlic and grated coconut.
Take ½ cup of toasted coconut along with curry leaves, garlic and tamarind ball and blend it with the spices already powdered.
No need to add water. You will have a thick pasty masala. This is your Sukka masala.
Heat 2 tsp. oil in a Kadhai or pan. Add curry leaves and one chopped onion. Fry for 2-3 minutes.
Add ginger garlic paste and chopped tomato. Cook till the masala gets mushy.
Now add in the marinated prawns along with the Sukka masala, salt and red chili powder and mix well.
You can add a couple of tsp. of water if it is too dry. Cook on low flame till the prawns are well cooked and the masala gets dry. Add in the rest of toasted coconut. Mix everything well.
Your prawn Sukka is ready. Give it a taste and adjust seasoning if needed. You can top with chopped cilantro and serve hot. Serve hot with neer dosa or boiled rice. It is so delicious.
You can also serve it as an appetizer with drinks.
Expert Tips
1. Be careful when cooking prawns as overcooking can make them rubbery. Hence we add them towards the end when the masala is almost cooked.
2. Grated fresh coconut really makes this recipe delicious. Try to get fresh coconut if you can.
3. You can use frozen prawns but they need to be thawed before use.
4. Adjust heat as per your choice. You can opt not to add red chili powder to reduce heat.
5. If you find that you are unable to powder your Sukka masala, you can add just a tsp. Of water to help it blend.
6. Storage: The leftovers can be stored in the fridge in an air tight container for upto 2 days. Reheat gently in microwave or pan before serving.
Prawn Sukka
Equipment
Ingredients
- 1 lb. Prawns or 500 gm.
- ½ tsp. Turmeric
- ½ tsp. Salt
Sukka Masala
- 1 tsp. Coconut oil
- 1 tsp. Cumin
- ½ tsp. Pepper
- 2 tsp. Coriander seeds
- 1 sprig curry leaves
- ¾ cup coconut grated
- 10 Byadgi chillies or 1.5 tsp. Kashmiri chili powder
- 1 ball tamarind
- 4 cloves garlic
For masala
- 1 onion
- 1 tomato
- 1.5 tsp. Ginger garlic paste or minced
- 1 sprig curry leaves
- ¼ cup coconut grated and toasted
- 2 tsp. Coconut oil
- 1 tsp. Red chili powder
- ½ tsp. Salt
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Instructions
- Marinate the prawns: Rinse the prawns and pat them dry. Marinate them for 30 minutes with turmeric and salt and keep aside.
- Prepare the Sukka Masala: Dry roast the dry spices byadgi red chillies, mustard seeds, cumin seeds, fenugreek seeds, coriander seeds and pepper. Cool and powder. Since I already had ground coriander and chili powder, I used those along with the other spices.
- Also in a little coconut oil, lightly toast curry leaves, garlic and grated coconut. Take ½ cup of toasted coconut along with curry leaves, garlic and tamarind ball and blend it with the spices already powdered. No need to add water. You will have a thick pasty masala. This is your Sukka masala.
- Heat 2 tsp. Oil in a Kadhai or pan. Add curry leaves and one chopped onion. Fry for 2-3 minutes. Add ginger garlic paste and chopped tomato. Cook till the masala gets mushy. Now add in the marinated prawns along with the Sukka masala, salt and red chili powder and mix well.
- You can add a couple of tsp. of water if it is too dry. Cook on low flame till the prawns are well cooked and the masala gets dry. Add in the rest of toasted coconut. Mix well.
- Your prawn Sukka is ready. Give it a taste and adjust seasoning if needed. You can top with chopped cilantro and serve hot. Serve hot with neer dosa or boiled rice. It is so delicious.
- You can also serve it as an appetizer with drinks.
Video
Notes
2. Grated fresh coconut really makes this recipe delicious. Try to get fresh coconut if you can.
3. You can use frozen prawns but they need to be thawed before use.
4. Adjust heat as per your choice. You can opt not to add red chili powder to reduce heat.
5. If you find that you are unable to powder your Sukka masala, you can add just a tsp. Of water to help it blend.
6. Storage: The leftovers can be stored in the fridge in an air tight container for upto 2 days. Reheat gently in microwave or pan before serving.
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