Mangalorean Style Prawns Sukka

Hey all,

Was on a social media detox for a while. Last couple of months went through some testing period, a roller coaster ride juggling with health issues, keeping family together in two different places was quite challenging, work, daily chores…..etc. Honestly, I really don’t know what would I say wether it was good or bad.

But, if I think over, i feel just a phase of life where everyone experience certain period of instability, extreme stress with difficult days.

What’s the fun in life if it goes smooth all the time, no challenge, no tears! Because the happiness that we experience after overcoming all the difficult days is worth enjoying and gives you that ultimate satisfaction.

Now since my boat is sailing on a calm sea of life, I am taking full advantage of living and enjoying every moment.

Today’s recipe is packed with South Indian flavors….a very popular dish “Sukka”. There are so many options to choose, you can either make it with mutton, chicken, prawns or even veggies. I have used prawns here and with a little twist by enhancing the flavors more with all fresh ingredients and less spices.

INGREDIENTS

  • 1/2 kg fresh prawns cleaned with the tails on
  • 1 onion finely chopped
  • 1 tbsp finely chopped ginger
  • 1 tbsp finely chopped garlic
  • 1/2 cup grated fresh coconut
  • 4-5 sliced green chilies
  • 2 tbsp fresh coriander chopped
  • 6-8 curry leaves finely chopped
  • 4 whole dried red chilli
  • 2 tsp coriander powder
  • 1/2 tsp turmeric powder
  • 1 tsp chili powder
  • 1 tbsp cold pressed coconut oil
  • 3 tbsp cooking oil
  • Squeeze of half lime

DIRECTIONS

  • In a medium size bowl mix the grated coconut, coriander, chilies, and curry leaes and keep it aside.
  • Heat oil in a pan over medium heat. Add the dry chilies, then chopped onion, garlic , ginger and saute for a minute.
  • Reduce the heat and add turmeric powder, chili powder, coriander powder and stir them together. Now add the prawns and stir for a 2-3 minutes.
  • Add the coconut oil, the grated coconut mixture, the sambar powder and season it with salt.
  • Do not over cook the prawns, else it would turn rubbery. Finally add a generous squeeze of half a lime and give a final stir.

Note: You can adjust the spices according to your taste. I prefer to keep it simple and with more fresh flavours.

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