Mangalorean prawn sukka is a dry or semi-dry prawn curry from Mangalorean cuisine. Also known as Yetti Sukka/Yetti Ajadina, it is made with prawn, freshly ground sukka masala, tamarind, curry leaves and coconut. Serve this prawn sukka as a side dish with Neer Dosa, Roti or Rice and Dal.
Prep Time10 minutesmins
Cook Time20 minutesmins
Total Time30 minutesmins
Course: Main
Cuisine: Indian, mangalorean
Servings: 4people
Author: Preeti
Equipment
1 Heavy bottom pan
Ingredients
To marinate the prawns
400gramsPrawnsDeshelled and deveined
¼teaspoonturmeric powder
Salt to taste
To make sukka masala
10-12Dried bayadgi red chiliesor Kashmiri red chilies
1teaspooncumin
¼teaspoonmustard seeds
½teaspoonblack peppercorns
10-12fenugreek seeds
1tablespooncoriander seeds
1teaspoonoil
5-6garlic cloves
curry leaves
¾cupscraped coconut
½teaspoonturmeric powder
a small ball of tamarind
To make prawn sukka
2-3teaspoonoil
1onionfinely chopped
curry leaves
5-6garlic cloves and 1-inch gingerroughly crushed
1 tomatochopped
salt
1teaspoonred chilli powder
2tablespooncoriander leaves
Instructions
Preparations
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 chicken 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 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 prawn 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.