Mangalorean prawn sukka (or yetti sukka) is a classic dry Konkani prawn curry from Mangalorean cuisine. It is made with fresh prawns, coconut, red chilies, tamarind, and basic spices. Serve this spicy and tangy prawn sukka with steamed rice or neer dosa. Learn to prepare this flavorful dish with step-by-step photos and a video tutorial.
Jump to:
I've loved this classic Mangalorean prawn sukke since I was a child. Packed with spices and coconut, it's a true taste of the Indian coast that I grew up enjoying. This dish comes from the coastal city of Mangalore (officially called Mangaluru) in Karnataka.
Mangalorean cuisine is popular for its spicy dishes like Prawns Ghee Roast, Chicken Ghee Roast, Fish Fry, or Mangalorean Chicken Sukka. They are our go-to dishes and one of these spicy treats is always on our Sunday dinner menu.
About this Prawn Sukka
In this recipe post, I am sharing how to make Mangalorean-style prawn sukka with homemade sukka masala. It is also known as Yetti sukka/Yetti Ajadina in the Tulu language. "Yetti" means "prawns" and "sukka" means "dry".
You will love homemade sukka masala powder. I am sharing here my family's recipe for making sukka masala. Let me tell you this sukka masala is so aromatic and takes the dish to the next level. This sukka masala powder recipe is surely a keeper. You can add it to any other non-vegetarian recipes like chicken sukka or mutton sukka.
This prawns sukka/yetti sukka is spicy and tangy with a lovely aroma. You can make this easy prawn recipe quickly within 30 minutes. It is made with prawns slow-cooked in homemade sukka masala. You can serve it with steamed rice, Neer Dosa or Roti.
You may also like these other popular prawn recipes from this website:
Ingredients Notes
All the ingredients required to make this Mangalorean prawn sukka/yetti sukka are easily available in your kitchen pantry. The only time-consuming task is to clean and devein the prawns. I recommend cleaning and deveining the prawn in advance. Store them in an airtight container in the freezer in small batches.
Whenever you are ready to cook, thaw the prawns on the kitchen counter for 30 minutes and then use it. Or to save time, you can purchase already-cleaned prawns from the market.
- Prawns - I used fresh prawns for this yetti ajadina recipe. You can use large tiger prawns or medium-sized prawns. If using frozen prawns, make sure to thaw them completely before cooking.
- Red Chilies - I have used byadagi red chilies. They give a bright red color to this sukka recipe and are not spicy. You can substitute it with Kashmiri red chilies.
- For Sukka Masala Powder - Simple spices like cumin, mustard seeds, black peppercorns, fenugreek seeds, and coriander seeds are used. Do not omit any whole spices, as this can change the taste of the masala.
- Onion, Ginger & Garlic - Fresh red onions, ginger, and garlic are used to make this dry prawn curry. You can substitute red onions with yellow onions. Also, you can substitute fresh ginger and garlic with store-bought ginger and garlic paste.
- Oil - Coconut oil gives an authentic aroma and flavor to this yetti sukka. Substitue with any neutral flavor oil like sunflower oil.
- Coconut - I have used freshly scraped coconut to make this Mangalorean prawn sukka. You can substitute it with dry coconut or desiccated coconut.
- Tamarind - It gives a tangy kick to the dish. You can substitute it with lemon juice or vinegar.
- Tomato - Fresh tomato tastes the best. You can substitute it with canned tomato or 1 teaspoon tomato paste or skip it if it is not available.
- Herbs - Curry leaves and coriander leaves. Curry leaves give an authentic South Indian flavor to this yetti sukka.
For the detailed list of ingredients & their measurements, please check out the recipe card below. Here's how to make this prawn sukka.
How to make Mangalorean Prawn Sukka
Preparations for Yetti Sukka
- To marinate the prawns - Clean and devein the prawns. In a mixing bowl, combine prawn, salt, and turmeric powder. Marinate for 30 minutes. (image 1)
- Roughly crush ginger and garlic in a mortar and pestle. Set it aside.
- Chop the onions and tomatoes. Set them aside.
- Grate the coconut and set it aside.
Making Sukka Masala
- Heat a pan over medium-low heat. Dry roast red chilies until crisp. Remove and set this aside on a plate. (image 2)
- In the same pan, dry roast cumin, mustard seeds, black peppercorns, fenugreek seeds, and coriander seeds until aromatic. Remove it on the same plate. (image 3)
- In the same pan, add 1 teaspoon of oil. Fry garlic until the color changes to light golden. Next, add curry leaves and fry until crisp. Remove it to the same plate. (image 4)
- In the same pan, dry roast the coconut until it turns golden. Remove it to another plate. Let it cool down completely. (image 5)
- Transfer the roasted ingredients except the coconut to a mixer or grinder jar.
- Divide the roasted coconut into two parts. Add ¾ of the roasted coconut to the mixer jar to make the sukka masala. Keep the remaining ¼ aside. (image 6)
- Add turmeric powder and tamarind to the mixer jar. Grind without adding water to a fine powder. Homemade sukka masala is ready. (images 7 & 8)
- Grind it without adding water. Homemade prawn sukka masala powder is ready. Set this aside.
- You can store the prepared sukka masala powder in an airtight container in the freezer. Stays good for a month.
Making the Mangalorean Prawn Sukka
- Heat 2-3 teaspoon of oil in a pan over medium heat.
- Add onions and sauté until the onions are translucent.
- Next, add curry leaves, crushed ginger, and garlic. Sauté until the onions are golden. (image 9)
- Add tomatoes and cook until they are soft. (image 10)
- Now, add marinated prawns. Combine & cook until the prawn starts to curl.
- Add ¼ cup water. Cover and cook until prawns are cooked. (image 11)
- Add the sukka masala and combine. (image 12)
- Taste the masala and then add salt and red chili powder as per taste. If needed you can add 2-3 tablespoon water at this stage. Cover and cook for 2-3 minutes on low heat. (image 13)
- When masala starts to leave oil from the sides, add the remaining ¼ cup of roasted coconut and coriander leaves. (images 14 & 15)
- Combine and cook on low for 2 minutes. Mangalorean prawns sukke is ready to serve. (image 16)
- Serve prawn sukka with Roti or rice and dal.
Tips to make the Best Prawn Sukka
- Clean and devein the prawns. Using a sharp knife, make a small cut on the outer side of the prawn and remove the black vein. If the vein is not removed, it creates digestion problems.
- Dry roast all the ingredients on low to medium heat. Make sure to stir them often so that they get roasted evenly and avoid burning the spices.
- You can substitute sukka masala powder with store-bought garam masala powder. Add ½ teaspoon garam masala powder or add it as per your taste.
- Be careful while adding water to this prawn sukka recipe. It is a semi-dry prawns dish and you have to use less water during all the stages of cooking.
- Curry leaves are the signature flavor of Mangalorean cuisine. Do not skip it.
- The sukka masala powder is going to spice up this dish. Add as per your taste. If you prefer spicy, add more. Similarly, if you prefer less spicy, add less.
What to serve with Mangalorean Prawn Sukka?
To soak up every last drop of spicy and tangy prawns sukke, consider serving it with
- You can serve prawns sukka with Neer dosa.
- Serve it with steamed rice and dal as a side dish.
- Serve it with Ghee rice or Jeera rice.
- Or pair it with Roti/Chapati.
Yetti Sukka Variations
- You can use clams instead of prawn.
If you try this recipe, please leave a comment and rating below! We'd love to hear your feedback.
For any questions or concerns while making this recipe, please get in touch with me directly at nayakprety@gmail.com. I'll try my best to respond promptly.
And, consider following me on social media so we can stay connected. I’m on Facebook, Pinterest, and YouTube!
Recipe Card
Prawn Sukka Recipe (Yetti Sukka)
Equipment
- 1 Heavy bottom pan
Ingredients
To marinate the prawns
- 400 grams Prawns (tiger prawns or medium-sized prawns) Deshelled and deveined
- ¼ teaspoon turmeric powder
- salt to taste
For sukka masala
- 10-12 dried bayadgi red chilies or Kashmiri red chilies
- 1 teaspoon cumin
- ¼ teaspoon mustard seeds
- ½ teaspoon black peppercorns
- 10-12 fenugreek seeds
- 1 tablespoon coriander seeds
- 1 teaspoon oil
- 5-6 garlic cloves
- curry leaves
- ¾ cup scraped fresh coconut
- ½ teaspoon turmeric powder
- a small ball of tamarind or lemn juice
Other ingredients
- 2-3 teaspoon oil
- 1 onion finely chopped
- curry leaves
- 5-6 garlic cloves
- 1 inch ginger
- 1 tomato chopped
- salt
- 1 teaspoon red chilli powder
- 2 tablespoon coriander leaves
Instructions
Marinate the prawn
- To marinate the prawns - Clean and devein the prawns. In a mixing bowl, combine prawn, salt, and turmeric powder. Marinate for 30 minutes.
- Roughly crush ginger and garlic in mortar and pestle. Set it aside.
- Chop the onions and set it aside.
- Grate the coconut and set it aside.
Making sukka masala
- Heat a pan over medium-low heat. Dry roast red chilies until crisp. Remove and set this aside on a plate.
- In the same pan, dry roast cumin, mustard seeds, black peppercorns, fenugreek seeds, and coriander seeds until aromatic. Remove it on the same plate. Let them cool down to room temperature.
- In the same pan, add 1 teaspoon oil. Fry garlic until the color changes to light golden. Next, add curry leaves and fry until crisp. Remove it to the same plate.
- In the same pan, dry roast the coconut until it turns golden. Remove it on another plate. Let it cool down completely.
- Transfer the roasted ingredients except coconut to a mixer or grinder jar.
- Divide the roasted coconut in two parts. Add ¾ of the roasted coconut to the mixer jar to make sukka masala. Keep the remaining ¼ aside.
- Add turmeric powder and tamarind to the mixer jar. Grind without adding water to a fine powder. Homemade sukka masala is ready.
- Grind it without adding water. Homemade prawn sukka masala powder is ready. Set this aside.
- You can store the prepared sukka masala powder in an airtight container in the freezer. Stays good for a month
Making the Mangalorean prawn sukka
- Heat 2-3 teaspoon of oil in a pan over medium heat.
- Add onions and sauté until the onions are translucent.
- Next, add curry leaves, crushed ginger and garlic. Sauté until the onions are golden.
- Add tomatoes and cook until they are soft.
- Now, add marinated prawns. Combine & cook until prawn starts to curl.
- Add ¼ cup water. Cover and cook until prawns are cooked.
- Add the sukka masala and combine. Taste the masala and then add salt and red chili powder as per taste. If needed you can add 2-3 tablespoon water at this stage. Cover and cook for 2-3 minutes on low heat.
- When masala starts to leave oil from sides, add the remaining ¼ cup of roasted coconut and coriander leaves.
- Combine and cook on low for 2 minutes. Manglorean prawn sukka is ready to serve.
- Serve yetti sukka with Roti or rice and dal.
Video
Notes
- Clean and devein the prawns. Using a sharp knife, make a small cut on the outer side of the prawn and remove the black vein. If the vein is not removed, it creates digestion problems.
- Dry roast all the ingredients on low to medium heat. Make sure to stir them often so that they get roasted evenly and to avoid burning the spices.
- Deseed the dried red chilies to reduce the spiciness.
- You can substitute sukka masala powder with store-bought garam masala powder. Add ½ teaspoon garam masala powder or add it as per your taste.
- Be careful while adding water to the recipe. It is a semi-dry prawns dish and you have to use less water during all the stages of cooking.
- Curry leaves are the signature flavor of Mangalorean cuisine. Do not skip it.
- The sukka masala powder is going to spice up this dish. Add as per your taste. If you prefer spicy, add more. Similarly, if you prefer less spicy, add less.
- If you do not have tamarind, skip it while making sukka masala powder. Add lemon juice at the end after adding the coconut.
- Do not increase the quantity of mustard or fenugreek seeds. It will make the masala bitter.
- Storage Suggestions:
- Transfer the leftover sukka to an airtight container. Store it in the freezer. Stays good for a month. Thaw, reheat, and serve.
- Store the leftovers within 2 hours of cooking.
Nutrition
Nutrition information is automatically calculated, so should only be used as an approximation.
J R Contractor
I prepared Prawn Sukha today n it turned out excellent. My whole family really enjoyed the dish. Thanks for sharing
Preeti
So happy to hear that you and your family enjoyed the dish. This prawn sukka tastes amazing.
Gonzalo Riske
What your stating is completely authentic. I know that everyone ought to say the identical issue, but I just feel that you area it in a way that each and every man or woman can recognize. I also adore the photographs you set in right here. They suit so properly with what youre producing an try to say. Im assured youll achieve so several individuals with what youve acquired to say.
Hilda DSilva
For frying any fish dish, is it necessary to marinate the fish with salt.
My family members tell me that it is not necessary since fish is in sea water and it contains salt. When the fish is fried, it is tasteless because of no salt.
Preeti
true, you should marinate it with salt as per taste and then fry it.
Alex
Superb
Preeti
Thanks