Mangalorean Prawn Sukke Spicy prawns cooked with chilli, turmeric, coconut & tamarind

(from xombi’s recipe box)

Source: Maunika Gowardhan

Serves 4 people

Categories: Indian


  • 12-14 king prawns deveined, shelled with tails left on
  • 1 tsp turmeric powder
  • Pinch of salt
  • 3 tbsp vegetable oil
  • 1 tsp mustard seeds
  • 120gm white onions finely chopped
  • 12 curry leaves
  • 6 cloves of garlic roughly chopped
  • 1” ginger roughly chopped
  • 1/4 tsp mild chilli powder
  • 2 heaped tsp tamarind paste
  • 100mls water
  • Salt to taste
  • Handful of coriander for garnish
  • For the coconut spice mix;
  • 1 tsp cumin seeds
  • 1 tbsp coriander seeds
  • 1/4 tsp fenugreek seeds
  • 5 mild dried red chillies
  • 120gms grated coconut (fresh or frozen) or desiccated coconut


  1. Add the prawns to a large bowl and sprinkle over the turmeric powder and pinch of salt. Mix well and set aside. Crush the garlic and ginger to a smooth paste in a grinder or pestle and mortar.

  2. Heat a frying pan over a low flame. Add the all the ingredients of the spice paste except the coconut. Roast for 7-8 minutes stirring a few times while they release their aroma and change colour slightly. Turn the heat off and cool the spices.

  3. Grind the spices in a spice grinder to a powder. Decant into a bowl. If the coconut has any moisture dab lightly with a kitchen towel. In the same grinder add the coconut and grind it roughly. Add the coconut to the spice powder and set aside.

  4. In a large heavy bottom sauce pan heat the oil over a medium flame. Add the mustard seeds as they begin the splutter add the chopped onions. Fry for 14-15 minutes stirring well making sure they soften and go light brown in colour.

  5. Add the curry leaves and now turning the heat to a low setting add the garlic and ginger paste. Fry for 2 minutes

  6. Add the chilli powder, blended spice and coconut mix along with the tamarind paste. Stir for a few seconds and add the marinated prawns. Mix well and season to taste.

  7. Add the water and simmer over a low heat for 5-6 minutes with the lid on until the prawns are cooked all the way through. Stir half way through cooking. Turn the heat off and garnish with fresh coriander. Serve with plain rice or pav/ bread roll and some raita.

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