Prawn Sukka

Prawn Sukka

This recipe originates from the coastal city of Mangalore. Most South Indian recipes use coconut that is ground into a paste. It is usually the vegetables that have grated coconut in it. This Mangalorean prawn dish has dry roasted coconut in it. I simply love this dish because the rich grated coconut will absorb the flavour of the prawns and the masala giving off a very satisfying and comforting feeling.

Preparation time: 20 minutes

Cooking time: 15 minutes

Serves: 5

2 tablespoons Thirumala Ghee

100 g onion, sliced thinly

2 sprigs curry leaves

2 tablespoons ginger-garlic paste

2 bay leaves

120 g blanched and chopped tomatoes

1 tablespoon chilli powder

1 tablespoon coriander powder

½ teaspoon turmeric powder

1 teaspoon salt

100 ml water

500 g shelled prawns

150 g dry roasted coconut

1 teaspoon garam masala powder

METHOD

  1. Heat Thirumala Ghee and add in onion slices and curry leaves.
  2. Sauté the onion slices until it turns golden brown.
  3. Add in the ginger-garlic paste and the bay leaves and fry till the raw smell of the ginger-garlic paste vanishes.
  4. Add in the chopped tomatoes and sauté until it becomes mushy.
  5. Add in the chilli, coriander and turmeric powders mixed with water.
  6. Over low flame, sauté this until oil separates.
  7. Add prawns and cook, stirring often till prawns are cooked.
  8. Add in grated coconut and garam masala powder and stir fry for 1 minute. Adjust salt.
  9. Dish out and serve with rice or bread.

 

 

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