Prawn Sukka

This delicious Prawn Sukka is a tasty Prawn or Shrimp appetizer or Main that is made in Mangalore style. It is a really tasty seafood dish that your family will relish.

Course Appetizer, Main

Cuisine Indian

Keyword Prawn Sukka

recipe seafood main

Prep Time 5

Cook Time 15

Marination time 30

Servings

Calories 229kcal

Author Rachna Parmar

Equipment

1 Chef's knife

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

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

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.

Nutrition