Cooking Made Sexy: Prawns Sukka
For our second dish, we are going the Mangalorean Route. Some of our country’s tastiest food comes from this region which includes great dishes like Gassi curry, Kori Roti, Ghee Roasts, Pulli Munchi and many more. Their Sukka preparation is one of the most famous and known around the country, and since it is so famous, this is our Chefs version of Prawn Sukka. Simple, quick and easy to make at home!
20-25 pcs Prawns Shelled and deveined
3 Medium Onions Chopped, 2 Big Onions Sliced
3 Medium Tomatoes
3 Green Chilis
1 Whole Garlic Pod
2″ Cut Ginger
10-12 pcs Curry Leaves
Whole Garam Masala (10 Blackpepper corns, 10 Coriander seeds, 1″ Cinamon, 3-4 Cloves, 10 Anise seeds)
1 Whole Freshly Grated Coconut
4-5 nos. Kashmiri Chili Whole
4-5 nos. Kerala Chili Whole
Indian Masalas (Cumin, Red Chili, Turmeric, Coriander Powder)
15 pcs. Mustard Seeds
15 ml Tamarind Pulp.
Salt to Taste
For Masala Paste:
- Marinade Prawns with a tsp each of Indian Masalas and Salt. Refrigerate for 30 mins.
- Heat Coconut oil and little Ghee till it smokes. Add whole Garam Masalas and let it splutter.
- Add the Sliced onions and cook till light brown. Add pounded Garlic, Chili and Ginger (Can use ginger-garlic paste as well).
- Put in both the dry Chilies and saute lightly. Then take off from the gas. Add little salt.
- Mix the above onion masala with freshly grated Coconut and blend to a thick coarse paste.
- Heat some coconut oil and ghee in a pan. Add the mustard seeds and let them splutter.
- Add in chopped Onions and cook til brown. Put in the Tomatoes and let it cook fully (‘bhuno’ it properly)
- After browning, add a tsp of each masala and put some water such that they don’t burn.
- Put in the above made Masala paste and cook till the raw smell of the coconut goes away (will take about 15 minutes.) Keep adding water such that it does not dry out too much.
- Add the marinated Prawns and give a quick stir till they cook. Finish with the tamarind pulp and throw in the Curry leaves. Put off the gas and serve hot with Neer Dosa or in our case hot Paratha.
Don’t hesitate to mix and match, could be the meats or the chilies. At the end of the day every persons taste buds are different and food must be made according to that. Do try this recipe and let me know in the comments below how your Sukka masala turned out!! Keep Cooking and Stay Sexy!