Prawn Sukka

Prawn Sukka is a traditional dish from the Mangalurean Catholic Cuisine, known for its rich and aromatic flavors. This dish is a perfect combination of succulent prawns and a blend of aromatic spices, making it a must-try for seafood lovers.

Prawn Sukka

Ingredients

  • 500g prawns, cleaned and deveined
  • 2 onions, finely chopped
  • 3 tomatoes, finely chopped
  • 1/2 cup fresh grated coconut
  • 1/4 cup coriander leaves, chopped
  • 1 tbsp ginger-garlic paste
  • 2-3 green chilies, slit
  • 1 tsp turmeric powder
  • 2 tbsp red chili powder
  • 1 tbsp coriander powder
  • 1/2 tsp cumin seeds
  • 1/2 tsp mustard seeds
  • 4-5 curry leaves
  • Salt to taste
  • 2 tbsp oil

Instructions

  1. Heat oil in a pan and add mustard seeds. Once they splutter, add cumin seeds and curry leaves.
  2. Add chopped onions and sauté until golden brown.
  3. Add ginger-garlic paste and green chilies, sauté for a minute.
  4. Add chopped tomatoes and cook until they turn mushy.
  5. Now, add turmeric powder, red chili powder, coriander powder, and salt. Mix well.
  6. Add the cleaned prawns and cook for 5-7 minutes until they turn pink and are cooked through.
  7. Add grated coconut and mix well. Cook for another 2-3 minutes.
  8. Garnish with chopped coriander leaves and serve hot.

Cooking & Preparation

Preparation time:
15 minutes
Cooking time:
20 minutes
Total time:
35 minutes
Cooking method
Stovetop

Nutritional facts per 1 serving

Calories
280 per serving
Protein
25g
Carbohydrates
10g
Fat
15g

Supplies

Large pan Chopping board Knife Spatula

Tools

Stove

Serving suggestions

Prawn Sukka is best served with steamed rice or neer dosa, a traditional Mangalurean rice crepe.

Tips & tricks

For a spicier version, increase the quantity of red chili powder according to your preference.

Cost

$15