Sungta Suke /Prawns Dry Recipe | How to make Sungta Suke /Prawns Dry Recipe

By Pooja Nadkarni  |  25th Nov 2015  |  
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  • Sungta Suke /Prawns Dry Recipe, How to make Sungta Suke /Prawns Dry Recipe
Sungta Suke /Prawns Dry Recipeby Pooja Nadkarni
  • Prep Time

    0

    mins
  • Cook Time

    15

    mins
  • Serves

    4

    People

29

0





About Sungta Suke /Prawns Dry Recipe

Sungta sukem or dry gravy of Prawns is one of the most beloved authentic Goan recipes. It is usually prepared with medium to small sized shrimps (Prawns). This is a basic recipe and tastes very good with rice or chapati.

Sungta Suke /Prawns Dry Recipe, a deliciously finger licking recipe to treat your family and friends. This recipe of Sungta Suke /Prawns Dry Recipe by Pooja Nadkarni will definitely help you in its preparation. The Sungta Suke /Prawns Dry Recipe can be prepared within few minutes. The time taken for cooking Sungta Suke /Prawns Dry Recipe is 15 minutes. With such flavoursome ingredients, the dish tastes superb! This recipe is appropriate to serve 4 people. The recipe details out how to make Sungta Suke /Prawns Dry Recipe step by step. The detailed explanation makes Sungta Suke /Prawns Dry Recipe so simple and easy that even beginners can try it out. The recipe for Sungta Suke /Prawns Dry Recipe can be tweaked in a lot of ways to make it more interesting. So, the next time you have a party at home do not forget to check out the recipe of Sungta Suke /Prawns Dry Recipe from BetterButter.

Sungta Suke /Prawns Dry Recipe

Ingredients to make Sungta Suke /Prawns Dry Recipe

  • Prawns (medium sized shelled and cleaned) 200 Grams
  • Onion 1 Small sized chopped finely
  • Green Chillies - 2 Slit
  • Salt to taste
  • Kokum 3-4
  • Freshly grated Coconut- ½ cup
  • Red Chillies 3-4
  • Coriander Seeds/ Dhania- 1 tsp
  • Cloves of Garlic 1-2
  • Ginger ½ inch piece
  • Turmeric Powder/ Haldi- 1 tsp
  • Garam masala- ½ tsp

How to make Sungta Suke /Prawns Dry Recipe

  1. Shell, devein and clean the prawns. Apply salt and keep aside. Grind the ingredients mentioned after 'Kokum' into a fine paste.Use very less water. (Note that it should not be runny but thick.)
  2. On a medium high heat, take a heavy bottomed vessel, put in prawns along with ground masala, onion, green chillies. Add 1/2 Cup of water and cook it covered until the prawns change the color and the mixture dries up completely.
  3. This will take around 10 mins. Remove the cover, add salt and kokum. Cover and cook it for another minute.
  4. Serve hot with roti, chapati or rice as desired.

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