How to make Prawn Sukke -

An extremely raw and down to earth dish, Prawn Sukke is a delicious recipe to make which appeals to both young and old once they take a mere look at the dish

Sanjeev Kapoor

This recipe is from FoodFood TV channel & has featured on Sanjeev Kapoor Kitchen.

Main Ingredients : Prawns (प्रॉन/कोलम्बी/झींगा), Coriander seeds (साबुत सूखा धनिया)

Cuisine : Karnataka

Course : Main Course Seafood


Prawn Sukke

Prawn Sukke Recipe Card

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Karnataka cuisine comprises of many vegetarian and non-vegetarian dishes that are full of flavour and taste. It is one of the oldest surviving cuisines and its origins can be traced back to the Iron Age. 
The varieties in Karnataka cuisine have influenced the neighbouring states like Tamil Nadu, Andhra Pradesh, Kerala and Maharashtra. The cuisine also reflects influences from these four neighbouring states on its food habits. 
Being a coastal state, coconut is grown in abundance. Needless to say coconut in its various forms like oil, milk, fresh and dried coconut is put to excellent use in its cuisine.

Prep Time : 21-25 minutes

Cook time : 16-20 minutes

Serve : 4

Level Of Cooking : Easy

Taste : Spicy

Ingredients for Prawn Sukke Recipe

  • Prawns , peeled and deveined 2 cups

  • Coriander seeds 2 teaspoons

  • Fenugreek seeds (methi dana) 1/4 teaspoon

  • Dried red chillies 2-3

  • Oil 2 tablespoons

  • Salt to taste

  • Turmeric powder 1/4 teaspoon

  • Red chilli powder 1/2 teaspoon

  • Garlic paste 2 teaspoons

  • Fresh coconut , scraped 6 tablespoons

  • Ginger , roughly chopped 1 1/2 inches

  • Mustard seeds 1/2 teaspoon

  • Curry leaves 15-20

  • Onion , chopped 1 medium

  • Tamarind pulp 1 teaspoon

Method

Step 1

Heat a non-stick pan, add coriander seeds, fenugreek seeds and red chillies and dry roast till fragrant.

Step 2

Heat 2 tbsps oil in another non-stick pan.

Step 3

Take 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

Put 4 tbsps coconut in a blender jar, add ginger, roasted spices and a little water and blend 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, mix and saute till lightly browned.

Step 6

Add ground paste, mix and saute for 2 minutes. Add prawns, mix well and cook for 3-4 minutes. Add a little salt and tamarind pulp, mix well and cook.

Step 7

Add 1 tbsp scraped coconut, mix well and cook till prawns are done.

Step 8

Transfer onto a serving bowl, garnish with remaining coconut and save hot.

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MasterChef Sanjeev Kapoor

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.