How to make Prawn Sukke -
Prawns cooked in a dry coconut masala.
This recipe is from FoodFood TV channel & has featured on Sanjeev Kapoor Kitchen.
Main Ingredients : Prawns (प्रॉन/कोलम्बी/झींगा), Scraped coconut (कसा हुआ नारियल)
Cuisine : Goan
Course : Main Course Seafood
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For more recipes related to Prawn Sukke checkout Chingri Malai Curry, Prawns with Onion, Curry Leaves and Chillies, Grilled Prawns In Vodka Sauce, Palak Methi Prawns . You can also find more Main Course Seafood recipes like Jau Jhinga Bhavnagri Stir Fried Fish Fillet Fish In Tomato Pepper Sauce Fish in Green Curry with Mango Pomegranate Salad
Prawn Sukke Recipe Card
Goa's 450 years under Portuguese domination produced a unique, syncretic blend of East and West that is at once exotic and strangely familiar. The various influences have made the Goan cuisine an interesting blend of tastes as a result of which it has a phenomenal repertoire of both vegetarian and non-vegetarian delicacies. Though the recipes and techniques of the two major communities – Hindu and Christian – are different but as a rule the cuisine that comes under the umbrella of Goan is simple but chilli hot and spicy. Traditionally the food is cooked on wood fires in clay pots that are fired by the village potter. Though in the modern times, quite a few Goans have had to leave their land in search of greener pastures, they still get homesick for the smoky flavour of the fish curry and rice that get their distinct taste being cooked in crowded sweaty, smoky kitchens in earthenware pots over wood fires.
Prep Time : 16-20 minutes
Cook time : 26-30 minutes
Serve : 4
Level Of Cooking : Moderate
Taste : Spicy
Ingredients for Prawn Sukke Recipe
Prawns peeled and deveined 2 cups
Scraped coconut 2 teaspoons
fenugreek seeds (methi dana) ¼ teaspoon
dried red chillies 4-5
medium onion chopped 1
Oil 2 tablespoons
Salt to taste
turmeric powder ¼ teaspoon
red chilli powder ¼ teaspoon
garlic paste 2 teaspoons
scraped coconut 6 tablespoons
ginger roughly chopped 1½ inch
mustard seeds ½ teaspoon
curry leaves 15-20
tamarind pulp 1 teaspoon
Method
Step 1
Dry roast coriander seeds, fenugreek seeds and redchillies in a non-stick pan till fragrant.
Step 2
Chop onion. Heat 2 tbsps oil in another non-stick pan.
Step 3
Place prawns in a bowl, add salt, turmeric powder, red chilli powder and garlic paste and mix well. Let them marinate for 10-15 minutes.
Step 4
Grind together 4 tbsps coconut, ginger and roasted spices with a little water in a hand blender to a coarse paste.
Step 5
Add mustard seeds to the oil in the other pan and when they splutter add curry leaves and onion and saute till lightly browned.
Step 6
Add ground paste and saute for 2 minutes. Add prawns, little salt, tamarind pulp. Mix well and cook.
Step 7
Add 1 tbsp scraped coconut, ¼ cup water and cook till prawns are done.
Step 8
Save hot garnished with 1 tbsp scraped coconut.
Nutrition Info
Calories : 1031 Kcal
Carbohydrates : 24.1 gm
Protein : 63 gm
Fat : 74.7 gm
Other : Iron-18
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Chef Sanjeev Kapoor is the most celebrated face of Indian cuisine. He is Chef extraordinaire, runs a successful TV Channel FoodFood, hosted Khana Khazana cookery show on television for more than 17 years, author of 150+ best selling cookbooks, restaurateur and winner of several culinary awards. He is living his dream of making Indian cuisine the number one in the world and empowering women through power of cooking to become self sufficient. His recipe portal www.sanjeevkapoor.com is a complete cookery manual with a compendium of more than 10,000 tried & tested recipes, videos, articles, tips & trivia and a wealth of information on the art and craft of cooking in both English and Hindi.
