Prawns Sukka

Prawns Sukka

The dish goes well with rice and roti.


  • 300 gms Prawns (measured after cleaning)
  • 4 Dried red chilli
  • 2 tsp Coriander seeds
  • 3/4 tsp Cumin seeds
  • 1/8 -1/4 tsp Mustard seeds
  • a pinch Fenugreek seeds
  • 1/2 Cup Grated coconut
  • 1-2 tsp Tamarind pulp
  • 1 big Onion (chopped)
  • 2 tsp Crushed ginger & garlic (each)
  • 1 Green chilli (slit lengthwise)
  • 1 Dry red chilli
  • 2 Medium Tomato (chopped)
  • 1/2 tsp Turmeric powder
  • 1/2 tbsp Kashmiri chilli powder
  • Salt
  • 1/4 tsp Mustard seeds
  • Oil (I used coconut oil)
  • 10-15 Curry leaves


Step 1

Dry roast all the ingredients from dried red chilli (4) to fenugreek seeds, for 4-5 mins on low flame. Grind this coarsely. Add coconut and tamarind pulp to this and grind again, till you get a coarse coconut paste. Keep it aside.

Step 2

Heat oil in a deep and wide pan. Crackle mustard seeds (1/4 tsp). Add chopped onion & curry leaves. When it becomes soft, no need to brown, add crushed ginger & garlic, green chilli & dried red chilli (1). Cook for 3-4 mins. Add chopped tomatoes, salt and turmeric powder. Mix well and cook till tomatoes become soft. Add a little water (1-2 tbsp) to bring the masala together.

Step 3

Add Kashmiri chilli powder and cook for 2 mins. Add cleaned prawns and mix well. Add 1/2 cup water and bring to boil. Simmer and cook for 6-7 mins, until it becomes thick or reaches a semi dry consistency.

Step 4

Add coconut paste and mix well. Continue to cook on low flame for 4-5 mins, till the coconut paste is coated well over the prawns. Drizzle some oil if required.

Step 5

Remove from fire & let the curry rest for 15-20 mins before serving.


If you prefer a spicier version, skip the kashmiri chilli powder and increase the qty of dried red chilli while dry roasting.

Share this post

Leave a Reply

Your email address will not be published.