“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.
- 15 King Prawns (shelled, deveined and cleaned)
- 1 Onion, chopped
- 1 1/2 Tomato, chopped
- 1 inch Ginger, chopped
- 3 Garlic Flakes, crushed
- 2 Green Chili, chopped
- 1 tsp Mustard seed
- Curry Leaves, few springs
- 1 Dry Red Chili
- 1 tbsp Oil
- 1/4 tsp Turmeric powder
- Salt to taste
For the Dry Paste:
- 2 tsp Coriander seeds, roasted
- 1 tsp Cumin seeds, roasted
- 6-7 Dry Red Chili, roasted
- 1/4 Mustard seeds, roasted
- a pinch of Fenugreek seeds, roasted
- 1/2 cup Fresh Coconut, grated
- 1 tsp Tamarind paste
- Clean the prawns well by removing its head, shell and deveining it. Keep aside.
- Grind all the ingredients under dry paste, except for the grated coconut and tamarind. Make a fine powder. Now add the rest of the ingredients and grind again until you get a coarse dry coconut paste. Keep aside.
- Heat oil in a kadai. And when its hot enough add mustard seeds, garlic, dry red chili and curry leaves.
- Add chopped onions and sautee until translucent. Add green chili and ginger, give a stir.
- Now add chopped tomatoes and let it cook for 5 mins until they become soft.
- Add cleaned prawns, turmeric and salt to taste. Mix well.
- Add half cup of water and stir. Close the lid and cook the prawns for another 5 -6 mins in medium flame. Add more water if needed.
- Once gravy is thick, add the Dry coconut paste and mix gently.
- Cook for about 2-3 mins. Turn off the gas. The prawns will be well coated with this dry coconut paste now.
- The hot and spicy Prawns Sukka is ready to be served.
- You can serve it with some White Rice, Boiled Rice or Neer Dosa. Enjoy!