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Mangalorean Prawn Sukka
Mangalorean Prawn Sukka is a traditional Indian recipe (from Mangalore) for a curry of prawns (shrimp) in an onion and tomato gravy flavoured with sukka masala. The full recipe is presented here and I hope you enjoy this classic Indian version of: Mangalorean Prawn Sukka.
prep time
15 minutes
cook time
15 minutes
Total Time:
30 minutes
Serves:
6
Rating: 
Tags : CurrySpice RecipesIndian Recipes
Mangalore (or Mangaluru) is an Arabian Sea port and a major commercial centre in the Indian state of Karnataka and is sited between the Arabian Sea and the Western Ghats. Mangalorean prawn sukka is a bright orange (red in some cases) spicy and tangy prawn roast made with fresh coconut and dry red chillies. Like Goan prawn roast this dish is also stir-fried rather than being cooked in an oven.
Ingredients:
400g (1 lb) Prawns
1 tbsp Oil
1 tsp Mustard Seeds Rai
3cm (1 inch) piece of Ginger, grated
3 Garlic Cloves, Chopped
2 Green Chillies, Split lengthways
10-15 Curry leaves
1 medium Onion, Finely Chopped
1 Medium Tomato, Finely Chopped
1/2 tsp Turmeric
Salt, to Taste
For the Sukka Masala:
2 tsp Coriander Seeds
1 tsp Cumin seeds
6-8 Kashmiri Red Chillies
1/4 tsp Mustard seeds
Pinch of Fenugreek Seeds
50g (1/2 Cup) Grated Coconut
1 tsp thick tamarind pulp
Method:
For the sukka masala: Place the tamarind in a bowl or cup, add 60ml (ΒΌ cup) boiling water, stir to combine then set aside to cool.
Dry roast the coriander seeds, cumin, kashmiri red chillies, mustard and methi on low heat in a small non-stick pan for 5-10 minutes, or until fragrant. Take off the heat, turn onto a plate and set aside to cool. Once cold, turn the spices into a spice or coffee grinder and render to a fine powder. Tip this powder into the tamarind liquid and blend to a paste.
Heat oil in a pan (typically a karahi or wok). Once hot, add the mustard seeds, ginger, garlic, chillies and curry leaves. Fry these ingredients for 30 seconds then add the finely chopped onions. Continue cooking until the onions are golden brown (about 6 minutes).
To this, add the chopped tomatoes and cook for 5 minutes more, or until the tomatoes start to break down. Add more water if the pan is getting too dry.
Now mix in the cleaned prawns, along with the turmeric and salt. Mix gently without breaking the prawns and cook until both sides turn pink.
At this point add the prepared coconut masala. Mix well to evenly coat all the prawn. Continue cooking for another 10 minutes until the coconut masala becomes dry and prawns roast.
Adjust the levels of salt, chilli and sourness according to taste. Turn into a serving dish, garnish with coriander (cilantro) leaves and serve immediately.
