Shilpa cooks

Prawns Sukka (Prawns In Semi Dried Gravy)

Prawns Sukka
Preparation time:
10 minutes
Cooking time:
15 minutes

Prawn Sukka or Yetti Ajadhina in my mother tongue Tulu, Yeti means 'Prawns' Ajadhina means 'Dried' this dish is a semi-dried gravy with a blend of aromatic spices, fresh coconut and tamarind. This recipe comes from a Coastal city called Mangalore, it's my parents Hometown. It's famous for its beautiful beaches and delicious fresh seafood and of course coconuts.

  • Ingredients

    • 15 to 20 King prawns deveined and shelled (fresh or frozen)
    • Pinch of turmeric to marinate the prawns if using fresh prawns
    • 1 tbsp coconut oil, ghee or sunflower oil
    • 8 to 10 curry leaves
    • 1/2 tsp Mustard seeds
    • Tamarind paste (two inches of fresh tamarind mixed with 4 tbsp of hot water, squeeze the tamarind and make a paste)
    For the dry masala:
    • 6 to 7 Dried Kashmiri red chilli
    • 1 tbsp Coriander seeds
    • 1/2 tsp Peppercorns
    • A pinch of Fenugreek seeds (not more)
    • 1/4 tsp Cumin seeds
    • 1/2 an inch Cinnamon stick
    • 2 Cloves
    For pulsing - grind separately:
    • 3 Garlic cloves
    • 1 small onion
    • 1/2 cup freshly grated coconut
  • Method

    • Heat a nonstick pan to medium heat and dry roast (without oil) the spices under Dry masala, roast for a few minutes until the spices are aromatic. Don't burn them.
    • Using the small glass jar attachment on your Kenwood Compact Multipro Food Processor grind the ingredients under dry masala. Set aside.
    • In the same jar lightly pulse the ingredients under Grind separately. Set aside.
    • Heat coconut oil or ghee on medium heat in a nonstick pan, add the mustard seeds and let it splatter, then add the curry leaves.
    • Now add the ground dry masala and sauté for a few minutes until aromatic, for a minute or two. Add the rest of the ground masala, coconut, garlic and onion, make sure not to burn it.
    • Now add the prawns, if using frozen add directly and don't add extra water. If
      using fresh then add about 1/4 cup of water, cover the lid and let it simmer down for 5 mins in low heat. Add salt as per taste and a few teaspoons of the tamarind paste. You can adjust the tamarind paste according to your taste. (Do not add all at once).
    • Once the gravy looks thick and water has almost evaporated remove it from the heat. Serve with boiled rice or Neer Dosa Enjoy!
  • Chef Notes

    • Note - You can adjust the red chillies as per your tolerance of heat

Made with these products

More by Shilpa Razniewska