“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.
Ingredients:
- 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
Instructions:
- 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!
Woooowwwwww I want now 🙂 I’m coming
LikeLiked by 1 person
Haha. You are always welcome dear. Thank you 🙂
LikeLiked by 1 person
You know I love prawns 😋
LikeLiked by 1 person
Wooooow so tempting & gorgeous
LikeLiked by 1 person
Thanks Linda :*
LikeLiked by 1 person
Wow! Looks delicious
LikeLiked by 1 person
Thank you Lina 🙂
LikeLiked by 1 person
This looks oh so good!
LikeLiked by 1 person
Thanks a ton 🙂
LikeLiked by 1 person
Very interesting.
LikeLike
Droolicious !
LikeLiked by 1 person
Thank you dear 🙂
LikeLiked by 1 person
ON Wayyyyyyyyyy 🙂
yummy ..
LikeLiked by 1 person
Any time. Thank you. 🙂
LikeLike
That’s more than just a “pinch” of yum! It looks amazing!
LikeLiked by 1 person
Aww!! Thank you so much. I’m happy that you like it. 🙂
LikeLike
Love it! I’ll really have to make it. 😀 Thanks for the fab recipe.
LikeLike
Mouthwatering photos and a great traditional recipe.Prawns are a favorite of mine!
LikeLiked by 1 person
Thanks a bunch for dropping by Sandhya. Love prawns as well, and its a another traditional Mangalorean recipe from my mil. 🙂
LikeLiked by 1 person
Wow – those look SO appetizing! Can I cut down on the number of chillis in the dry mix, or will it spoil the taste? I don’t cope with very very spicy food. BTW Thanks for visiting and liking my blog.
LikeLiked by 1 person
Thanks for stopping by. Yes you can definitely cut down on the number of chillies. It won’t temper the taste. 🙂
LikeLike
Love these!! Used to have this in my college days in Mangalore.
LikeLiked by 1 person
Oh is it? Where in Mangalore? Thank you 🙂
LikeLiked by 1 person
I did my graduation in Hotel Management in Mangalore. Beautiful place and lovely people!! Profound memories!!
LikeLike
A mouthful of yum!
LikeLiked by 1 person
Thanks Vonnie 😊
LikeLike
Finger licking good!!! The dry ingredients added the kick. Thanks for sharing the recipe.
LikeLiked by 1 person
You are most welcome. Glad you liked the recipe. 😊
LikeLike