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