Prawns Sukka - Mangalorean Style | How to make Prawns Sukka - Mangalorean Style

By Priti Shetty Naiga  |  18th May 2016  |  
4.0 from 1 review Rate It!
  • Prawns Sukka - Mangalorean Style, How to make Prawns Sukka - Mangalorean Style
Prawns Sukka - Mangalorean Styleby Priti Shetty Naiga
  • Prep Time

    15

    mins
  • Cook Time

    20

    mins
  • Serves

    3

    People

170

1





About Prawns Sukka - Mangalorean Style

“Prawns Sukka” is a popular, coastal seafood delicacy from Mangalore. It is also known as Yetti Ajadina in Tulu. Its an absolute favourite of the people of Mangalore (south canara) and is usually served with the plain boiled rice or neer dosa.

Prawns Sukka - Mangalorean Style is an authentic dish which is perfect to serve on all occasions. The Prawns Sukka - Mangalorean Style is delicious and has an amazing aroma. Prawns Sukka - Mangalorean Style by Priti Shetty Naiga will help you to prepare the perfect Prawns Sukka - Mangalorean Style in your kitchen at home. Prawns Sukka - Mangalorean Style needs 15 minutes for the preparation and 20 minutes for cooking. In the BetterButter app, you will find the step by step process of cooking Prawns Sukka - Mangalorean Style. This makes it easy to learn how to make the delicious Prawns Sukka - Mangalorean Style. In case you have any questions on how to make the Prawns Sukka - Mangalorean Style you can comment on the page below. The "What's cooking" feature on the BetterButter app can help you connect with our home chefs like Priti Shetty Naiga. Prawns Sukka - Mangalorean Style will surely satisfy the taste buds of your guests and you will get compliments from your guests.

Prawns Sukka - Mangalorean Style

Ingredients to make Prawns Sukka - Mangalorean Style

  • 15 King Prawns (shelled, deveined and cleaned)
  • 1 Onion, chopped
  • 1 1/2 Tomato, chopped
  • 1 inch ginger, chopped
  • 3 Garlic Flakes, crushed
  • 2 Green Chili, chopped
  • 1 tsp Mustard seed
  • Curry Leaves, few springs
  • 1 dry red chili
  • 1 tbsp oil
  • 1/4 tsp turmeric powder
  • Salt to taste
  • For the Dry Paste:
  • 2 tsp coriander seeds
  • 1 tsp cumin seeds
  • 6-7 Dry Red Chili
  • 1/4 mustard seeds
  • a pinch of fenugreek seeds
  • 1/2 cup Fresh Coconut, grated
  • 1 tsp Tamarind paste

How to make Prawns Sukka - Mangalorean Style

  1. Clean the prawns well by removing its head, shell and deveining it. Keep aside.
  2. Grind all the ingredients under dry paste, except for the grated coconut and tamarind. Make a fine powder. Now add the rest of the ingredients and grind again until you get a coarse dry coconut paste. Keep aside.
  3. Heat oil in a kadai. And when its hot enough add mustard seeds, garlic, dry red chili and curry leaves.
  4. Add chopped onions and sautee until translucent. Add green chili and ginger, give a stir.
  5. Now add chopped tomatoes and let it cook for 5 mins until they become soft.
  6. Add cleaned prawns, turmeric and salt to taste. Mix well.
  7. Add half cup of water and stir. Close the lid and cook the prawns for another 5 -6 minutes on a medium flame. Add more water if needed.
  8. Once gravy is thick, add the Dry coconut paste and mix gently.
  9. Cook for about 2-3 minutes. Turn off the gas. The prawns will be well coated with this dry coconut paste now.
  10. The hot and spicy Prawns Sukka is ready to be served.
  11. You can serve it with some White Rice, Boiled Rice or Neer Dosa. Enjoy!

Reviews for Prawns Sukka - Mangalorean Style (1)

monika mitrukaa year ago

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