How to make Sunkattom Kodhi -
A very popular Goan preparation of prawns in spiced coconut milk
This is a Sanjeev Kapoor exclusive recipe.
Main Ingredients : Prawns (kolambi/jhinga) , Onion (प्याज़ )
Cuisine : Goan
Course : Main Course Seafood
You can also find more Main Course Seafood recipes like Barta Meen, Jhinga Posto, Lemon Coriander Prawns, Ambat Tikhat Pomfret.
Sunkattom Kodhi 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 : 11-15 minutes
Cook time : 26-30 minutes
Serve : 4
Level Of Cooking : Moderate
Taste : Spicy
Ingredients for Sunkattom Kodhi Recipe
Prawns (kolambi/jhinga) 1 cup
Onion chopped 1 medium
Green chillies seeded and chopped 4
Salt to taste
Turmeric powder 3/4 teaspoon
Coconut scraped 2 cups
Coriander seeds 1 tablespoon
Cumin seeds 1 teaspoon
Garlic chopped 8 cloves
Ginger chopped 1
Whole dry red chillies 6
Black peppercorns 4
Tamarind pulp 1 tablespoon
Method
Step 1
Clean, de-vein and wash prawns thoroughly. Drain. Add onions, green chillies, salt and half the turmeric powder and mix and set aside for fifteen minutes.
Step 2
Grind together coconut, coriander seeds, cumin seeds, garlic, ginger, red chilies, black peppercorns and the remaining turmeric powder with one cup of warm water to a fine paste.
Step 3
Pass through a fine sieve to extract spiced coconut milk. Add another cup of warm water and grind.
Step 4
Again pass through the sieve to extract more coconut milk. Take the extracted coconut milk in a deep pan and cook stirring continuously for about fifteen minutes or till it becomes slightly thick.
Step 5
Add the marinated prawns and tamarind pulp and stir. Adjust salt and cook for five minutes till the prawns are done. Serve hot with steamed rice.
Nutrition Info
Calories : 1287 Kcal
Carbohydrates : 55.9 gm
Protein : 51.5 gm
Fat : 95.3 gm
Other : Iron- 18.5mg
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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.
