Prawn is a sure shot hit at home. Hence I experiment with different types of Prawn recipes and you can seldom go wrong with prawns.
It was a busy Sunday and I wanted to cook something quick and nice and I thought of Prawn Sukkha. This is a traditional Mangalorean dish. Thanks to my several Mangalorean colleagues, I have been exposed to all kinds of traditional cuisine of the land and have taken a liking to it as well. I love the aroma of the spices and the coconut flavour
You Need :-
1. Prawns :- 250 grms. Shelled, cleaned and de-veined.
2. Coconut :- 1/2. Coarsely grated.
3. Dried Red chilies :- 7
4. Garlic :- 6 Pods
5.Oinion :- 1 No. Finely chopped.
6. Coriander Seeds :- 1 tsp
7. Jeera Seeds :- 1 tsp
8. Tamarind Paste :- 1 tsp
9. Turmeric Pd :- 1 tsp
10. Red Chilli Pd :- 1 tsp
11. Mustard seeds :- 1 tsp
12. Curry Leaves :- 1 twig
13. Lemon Juice :- 1 tbsp.
Method :-
- Wash the prawns and marinade them with salt and lime juice for about 15 minutes.
- Dry roast about 5 dried red chillies, cumin and coriander seeds in a kadai and grind them to a powder. Keep aside.
- Heat oil and add mustard seeds and curry leaves. Fry for a few minutes.
- Add the diced onions and garlic and fry till the onions are cooked.
- Add the powered masala and continue frying.
- Add the grated coconut and fry for a few minutes.
- Add the tamarind paste and fry
- Once the masala is well fried, add the prawns and salt and cook for 2 to 3 minutes.
Tit Bits :-
1. Do not over cook the prawns as they tend to become stiff.
2. Use fresh coconut. The flavor of fresh coconut is unparalleled.
