Beary Prawn Sukka
Prawns dry-roasted with freshly grated coconut, dried red chillies, tamarind, and coastal Beary spices until the masala is completely absorbed — a semi-dry, intensely flavoured counterpart to the wet prawn curry, served as an accompaniment to the main rice meal.
Cuisines
Mangalorean
Beary
Best for
Lunch
Dinner
Recipe
Prep: 15 min
Cook: 25 min
Total: 40 min
2-3 servings
Ingredients
| 250 grams | prawns, cleaned and deveined |
| 2 tablespoons | coconut oil |
| 1 cup | grated coconut |
| 1 medium | onion, finely chopped |
| 2 cloves | garlic, minced |
| 1 inch | ginger, minced |
| 2 teaspoons | red chili powder |
| 1 teaspoon | turmeric powder |
| 1 teaspoon | coriander powder |
| 1 teaspoon | cumin seeds |
| 1 teaspoon | mustard seeds |
| 1 sprig | curry leaves |
| 2 tablespoons | tamarind pulp |
| — | salt to taste |
Instructions
- 1 Heat coconut oil in a pan over medium heat.
- 2 Add mustard seeds and cumin seeds, and let them splutter.
- 3 Add curry leaves, chopped onions, garlic, and ginger, and sauté until onions turn golden brown.
- 4 Stir in the red chili powder, turmeric powder, coriander powder, and salt.
- 5 Add the prawns and cook until they turn pink and are cooked through.
- 6 Mix in the grated coconut and tamarind pulp, and cook for another 5-7 minutes until the mixture is dry and well combined.
- 7 Adjust seasoning if necessary and remove from heat.
Tips
Use fresh prawns for the best flavor and texture.