Prawns Sukka Recipe | Prawns Coconut Dry Curry | Yetty Sukka | Prawns Dry -Mangalorean Style
Prawns Sukka is a popular, coastal seafood delicacy from Mangalore. It is also known as Yetti Ajadina in Tulu. Its an absolute favourite of the people of Mangalore (South Canara) and is usually served with the plain boiled rice or neer dosa.
Sukka is very popular in coastal areas. I love sukka whether it is chicken, prawns, crab, clams or squid fish, especially when served with neer dose. Sukka is neither very dry nor gravy, it is moist and thick enough to coat the chicken/prawns/clams/crab.
If you are a fan of traditional coastal seafood delicacies then you will definitely love the lip-smacking prawns sukka. The aroma of the prawns being cooked in a typical Mangalorean style masala & grated coconut is simply appetizing. The colour of masala is a feast for eyes &taste a treat for your taste buds. You are sure to enjoy the fantastic prawns sukka to the last bite.
My favourite way to serve this has got to be with boiled rice& simple rasam but you can serve them with white rice, neer dosa, appams, chapatis. They will taste equally delicious. Make this recipe & comment below &impress your family &friends.
My only problem with prawns is the time-consuming cleaning process. First, you remove the head, then pull off the legs and the shell. Use a sharp knife – slice the outer side of the prawn and remove the black vein.
Shrimp are a low-fat source of protein. A 3-ounce serving of shrimp, roughly 15 to 16 large shrimp, or approximately 8 prawns, contains 101 calories per serving, over 19 grams of protein and only 1.4 grams of total fat. A serving also contains calcium, potassium, and phosphorus and is a good source of vitamins A and E.
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Prawns Sukka Recipe | Prawns Coconut Dry Curry
- 500 gms prawns
- 2 green chilly
- 2 onion
- 1 tomato
- 1 cup grated coconut (½ coconut)
- oil for cooking
- ½ tsp turmeric powder
- tamarind lemon sized
- few curry leaves
- coriander leaves
For sukka powder
- 10 red chilly(byadagi)
- 2 tsp coriander seed
- 1 tsp cumin seed
- 1 tsp fennel seed
- 1/4 tsp fenugreek seed
- 1 bay leaf
- 2 ½ inch cinnamon stick
- 3 clove
- 1 star anise
- 1 tsp poppy seeds
- 2 cardamom pods
- Dry roast red chilly, coriander seeds, cumin seeds, fennel seed fenugreek seed, bay leaf, cinnamon stick, cloves, star anise, poppy seed, cardamom.
- Dry powder all these dry roasted ingredients without adding water.
- Heat pan, oil 1tsp, few curry leaves.
- Add grated 1/2 coconut. roast till it turns light golden brown in color and keep it aside.
- Heat pan, oil 3 tsp, few curry leaves, and onion. fry till onion turns translucent.
- Add prawns 500 gms, salt to taste, turmeric powder, green chilly and tomato, onion.
- Cover and cook for 10 minutes in medium flame.
- Add ground sukka powder, tamarind juice, water as required and mix well.
- Cover and cook for 7 to 8 minutes. (until prawns cooked well)
- Gravy becomes thick and dry.
- Add roasted coconut and mix well.
- Simmer for 2 to 3 minutes
- Garnish with few coriander leaves
- Serve with boiled rice or neer dosa.
- If you prefer a spicier version, you can adjust with spicy dry red chilli.
- Cleaning prawns is the time-consuming process. The easiest way to clean is to buy already cleaned prawn.
- If you are allergic to prawn, this dish would work with any seafood – squid fish, clams or crab. In addition to these, a chicken will also work well with the sukka masala.
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