Sungta Sukhe

Cuisines

Best for

Recipe

Ingredients

250 grams	prawns, cleaned and deveined
1 cup	grated coconut
3 tablespoons	coconut oil
1 medium	onion, finely chopped
2 cloves	garlic
3 pieces	dry red chilies
1 teaspoon	tamarind paste
0.5 teaspoon	turmeric powder
1 teaspoon	coriander seeds
0.5 teaspoon	cumin seeds
—	salt to taste
—	water as needed

Instructions

1. 1 Grind the grated coconut, dry red chilies, coriander seeds, cumin seeds, and tamarind paste into a smooth paste using a little water.
2. 2 Heat coconut oil in a pan over medium heat.
3. 3 Add the chopped onions and garlic, and sauté until the onions turn translucent.
4. 4 Add the ground coconut paste to the pan and cook for 3-4 minutes, stirring continuously.
5. 5 Add turmeric powder and salt to taste, and mix well.
6. 6 Add the cleaned prawns to the pan and mix until they are well coated with the masala.
7. 7 Cover and cook on low heat for about 10 minutes or until the prawns are cooked through.
8. 8 Remove the lid and let the mixture cook for another 2-3 minutes until it becomes dry and the oil separates.
9. 9 Serve hot with rice or chapati.