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How To Make Mangalorean Prawns Sukka

Last updated on: November 16, 2022 13:27 IST
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Prawns Sukka is a popular Mangalorean seafood dish bursting with the flavours of coconut, garlic, cinnamon and cardamom.

It makes for an irresistible combo when served with Neer Dosa.

A home cook, Sunita Harisinghani is an expert when it comes to prawn dishes. You can check out her recipe for Malabar Spinach and Prawn Curry here.

Her Mangalorean dishes and North Indian food is loved by all, and the pumpkin roti she makes for breakfast is her son Hitesh's all-time favourite.

Photograph: Hitesh Harisinghani/

Mangalorean Prawns Sukka

Serves: 4-5


  • 1 kg prawns, deveined
  • 1 cup grated coconut
  • 1½ tbsp coriander seeds
  • ½ tsp rai or mustard seeds
  • 1 tsp jeera or cumin seeds
  • 6-7 cloves
  • 2-3 green elaichi or cardamom
  • ½ inch cinnamon stick
  • 8-10 black pepper corns
  • ¼ tsp fenugreek seeds
  • 4-5 dried red chillies (any spicy variety)
  • 4-5 Kashmiri dried red chillies
  • 2 onions, sliced
  • 2-3 crushed garlic pods
  • ½ inch ginger, crushed
  • 20-30 curry leaves
  • ½ tsp haldi or turmeric powder
  • Marble sized tamarind ball
  • 2 tbsp oil
  • Salt as required
  • Chopped green dhania or coriander or cilantro leaves, to garnish
  • Water, if needed


  • Marinate the prawns with little salt and turmeric for 15 minutes.
  • In a heavy-bottomed kadhai dry roast the grated coconut, one sliced onion, crushed garlic and 10 curry leaves until aromatic.
    Remove from heat and keep it aside.
  • In the same pan, dry roast the red chillies, coriander and cumin seeds, mustard seeds, cloves, cinnamon, cardamom, black pepper, fenugreek seeds.
    Remove from heat and keep it aside.
  • In a blender, add dry roasted whole spice mixture.
    Break the tamarind ball with your hands and add it.
    Blend until you get a fine powder.
    Remove and set aside.
  • In the same blender add the roasted coconut, onion, garlic and curry leaves.
    Blend until you get a coarse mixture.
    Remove and set aside.
  • Heat oil in a heavy-bottomed pan.
    Add the remaining sliced onion and curry leaves, and crushed ginger.
    Add the marinated prawns and saute for 2-3 minutes.
    Add the turmeric powder and mix.
    Add little water if needed.
    Check for seasoning and add salt if needed.
    Add chopped coriander leaves and let it cook for 5 minutes.
    Remove from heat and serve hot with Neer dosa or chapatti.

WATCH: How to make Mangalorean Prawns Sukka

Video: Hitesh Harisinghani/


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