Sasam Prawns (tangy Tamarind Prawns)

Sasam Prawns, also known as Tangy Tamarind Prawns, is a popular dish from Mangalurean cuisine. This dish is known for its unique blend of tangy and spicy flavors that make it a favorite among seafood lovers.

Non Vegetarian Gluten Free Main Course Mangalurean Mangalurean Cuisine Seafood Tangy Prawns
Sasam Prawns (tangy Tamarind Prawns)

Ingredients

  • 500g prawns, cleaned and deveined
  • 1 cup grated coconut
  • 2 tbsp tamarind paste
  • 4-5 dried red chilies
  • 1 tsp fenugreek seeds
  • 1/2 tsp turmeric powder
  • Salt to taste
  • 2 tbsp oil

Instructions

  1. In a pan, dry roast the grated coconut, dried red chilies, and fenugreek seeds until the coconut turns golden brown. Allow it to cool and then grind it into a fine paste with tamarind paste and a little water.
  2. Heat oil in a pan, add the ground masala paste, turmeric powder, and salt. Cook for a few minutes until the raw smell of the masala disappears.
  3. Add the cleaned prawns to the masala and cook until the prawns are done, stirring occasionally.
  4. Once the prawns are cooked, remove from heat and serve hot with steamed rice.

Cooking & Preparation

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

Nutritional facts per 1 serving

Calories
250 per serving
Protein
20g
Carbohydrates
15g
Fat
12g

Supplies

Pan Grinder

Tools

Spatula Knife

Serving suggestions

Sasam Prawns pairs well with steamed rice or neer dosa (rice crepes) and a side of coconut chutney.

Tips & tricks

For a spicier version, you can add more dried red chilies to the masala paste.

Cost

$15