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
Build a full meal around Beary Prawn Sukka
Get a matched combo of sides and accents
Recipe
Prep: 15 min
Cook: 25 min
Total: 40 min
2-3 servings
Ingredients
|
250 grams | Prawn , cleaned and deveined |
|
2 tablespoons | Coconut oil |
|
1 cup | Coconut , grated |
|
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 Seed |
|
1 sprig | Curry Leaf |
|
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.