Prawn sukka recipe | yeti sukka recipe an easy mangalorean recipe with minimum cook time but with great taste.
Mangalore, being a coastal region, has seafood in large influence over the cuisine. And no doubt seafood is all mangaloreans favourite. Mangalore is famous for its unique flavours and for its seafood recipes.
This prawn sukka recipe is my mum’s hit recipe, whenever we demanded prawns sukka.
This is a simple recipe does not require elaborate preparations like kori sukka recipe. I will also post the traditional prawns sukka recipe in my upcoming posts.
This easy prawn sukka recipe or yeti sukka as it is known in tulu requires few ground spices and as the name says sukka is a dry recipe where coconut plays an important role.
Serve this yummy prawns sukka with steamed rice,dosas or chapatti.
Easy prawn sukka recipe | Yeti sukka recipe
Serves : 3 people
Preparation time : 15 mins
Cook time : 20 mins
300 gms fresh prawns
1/2 cup grated coconut
1 onion medium size, chopped
1 1/2 tomato medium size, chopped
1 tbsp ginger garlic paste, ground in motor & pestle
2 green chilli, slit
15-20 curry leaves
1 tbsp oil
1 tsp coriander powder
1/2 tsp red chilli powder
1/2 tsp turmeric powder
1/2 tsp cumin powder
1/2 tsp garam masala powder
salt to taste
chopped coriander leaves for garnishing
Step by step method
1.Remove the shell, devein & clean the prawns.
2. In a frying pan heat 1 tbsp oil, and add onions and ginger garlic paste.
3. Add curry leaves and saute till onion turn golden brown.
4. Add tomatoes and green chilli.
5. Add 1/2 cup water, and allow tomatoes to cook until it becomes soft.
6. Smash tomatoes using the back end of the spoon.
7. Add salt , turmeric powder, red chilli powder, cumin powder, coriander powder.
8. Mix all the spices.
11. When prawns are half cooked add grated coconut and garam masala powder. Cook the prawns along with coconut for another 5-6 mins.
12. Garnish with coriander leaves and serve it with steamed rice,dosas and chapatti.
1. Do not add water after adding pawns, as prawns will release water sufficient to cook them.
2. Do not over cook the pawns as they will turn rubbery.