Prawn Sukka
A classic Mangalorean delicacy where juicy prawns are tossed in a fragrant, dry-roasted spice mix and fresh coconut. This semi-dry dish is bursting with coastal flavors and pairs perfectly with neer dosa or steamed rice.
For 4 servings
6 steps. 25 minutes total.
- 1
Step 1
- a.Marinate the Prawns
- b.In a mixing bowl, combine the cleaned and deveined prawns with turmeric powder, red chili powder, lemon juice, and 1/2 tsp of salt.
- c.Toss gently to ensure each prawn is evenly coated.
- d.Cover and set aside to marinate for at least 15-20 minutes.
- 2
Step 2
- a.Prepare the Sukka Masala
- b.Place a small, heavy-bottomed pan over low heat.
- c.Add the coriander seeds, cumin seeds, fennel seeds, black peppercorns, and dried red chilies.
- d.Dry roast the spices for 2-3 minutes, stirring continuously, until they release a rich aroma and turn slightly darker. Do not let them burn.
- e.Transfer the roasted spices to a plate and allow them to cool down completely.
- f.Once cooled, grind them into a coarse powder using a spice grinder or a small blender jar. Set aside.
- 3
Step 3
- a.Sauté Aromatics
- b.Heat coconut oil in a wide pan or kadai over medium heat.
- c.Add the finely chopped onions and sauté for 5-6 minutes until they become soft and translucent.
- d.Add the ginger-garlic paste, slit green chilies, and curry leaves. Continue to sauté for another 1-2 minutes until the raw smell of the paste disappears.
- 4
Step 4
- a.Cook the Prawns
- b.Increase the heat to medium-high and add the marinated prawns to the pan.
- c.Stir-fry for 3-4 minutes. The prawns will curl up, turn pink, and become opaque. Be careful not to overcook them.
- 5
Step 5
- a.Combine and Finish
- b.Reduce the heat to low. Add the freshly ground sukka masala, grated coconut, tamarind water, powdered jaggery (if using), and the remaining 1/2 tsp of salt.
- c.Gently mix everything together, ensuring the masala and coconut coat the prawns thoroughly.
- d.Cook for an additional 2-3 minutes, stirring occasionally, until the mixture is fragrant and semi-dry.
- e.Taste and adjust the seasoning if necessary.
- 6
Step 6
- a.Garnish and Serve
- b.Turn off the heat and garnish with freshly chopped coriander leaves.
- c.Let the Prawn Sukka rest for 10 minutes before serving to allow the flavors to meld.
- d.Serve hot with neer dosa, appam, or steamed rice.
What to keep in mind.
6 tips from the recipe — small details that make a real difference to the final dish.
- 1For the most authentic flavor, use fresh, high-quality prawns. If using frozen, ensure they are fully thawed before marinating.
- 2Roasting the spices on low heat is the key to unlocking their deep, aromatic flavors. Rushing this step will result in a less flavorful dish.
- 3Do not overcook the prawns. They cook in just a few minutes and will become tough and rubbery if left on the heat for too long.
- 4Freshly grated coconut provides a superior texture and taste compared to desiccated or frozen coconut.
- 5The jaggery is optional but highly recommended as it balances the spicy and tangy notes of the dish.
- 6This dish is meant to be semi-dry. Avoid adding any extra water during the cooking process.
Adapt it for your goals.
Vegetarian
Replace prawns with 400g of button mushrooms or paneer cubes. Sauté them until golden brown before adding the sukka masala.
Chicken SukkaChicken Sukka
Use 500g of boneless, bite-sized chicken pieces instead of prawns. The cooking time for chicken will be longer, around 15-20 minutes, so ensure it's cooked through before adding the coconut and masala.
Spicier VersionSpicier Version
Increase the number of dried red chilies and black peppercorns in the sukka masala for an extra kick of heat.
Creamier TextureCreamier Texture
Add 2-3 tablespoons of thick coconut milk along with the grated coconut in the final step for a slightly richer, moister consistency.
Why this is on our healthy list.
Rich in Lean Protein
Prawns are a fantastic source of high-quality, lean protein, which is essential for muscle repair, growth, and overall body function.
Anti-inflammatory Properties
The blend of spices, particularly turmeric (containing curcumin) and black pepper, offers potent anti-inflammatory benefits that can help reduce inflammation in the body.
Source of Healthy Fats
The use of coconut and coconut oil provides medium-chain triglycerides (MCTs), a type of healthy saturated fat that is easily digested and can be a quick source of energy.
Boosts Metabolism
The capsaicin in red chilies and piperine in black pepper can help give a temporary boost to your metabolism, aiding in calorie burning.
Frequently asked questions
One serving of Prawn Sukka (approximately 225g) contains around 350-400 calories. The exact count can vary based on the size of the prawns and the amount of coconut oil used.