Mangalorean Prawn Sukke is a dish that perfectly captures the essence of coastal Indian cooking—rich, earthy and deeply aromatic. This semi-dry preparation combines fresh prawns with a beautifully roasted blend of spices and coconut, creating a flavour-packed masala that clings irresistibly to every piece. The dish has roots in the culinary traditions of Mangalore and the broader Konkan and Karavalli belt, where coconut, spice and technique come together to form some of India’s most beloved coastal recipes. Though the flavours of Karnataka shine through, subtle influences from both western and southern Indian cuisines give this prawn sukke its uniquely layered taste. Whether served with fragrant ghee rice, soft pav or even a simple homemade bread roll, this recipe delivers that comforting warmth of home-style cooking with every bite.
Ingredients
For Marinating the Prawns:
• Prawns – cleaned and deveined
• Turmeric powder
• Salt
For the Spice & Coconut Blend:
• Whole spices (as per recipe requirement)
• Dried red chillies
• Coriander seeds
• Cumin seeds
• Fenugreek seeds
• Black peppercorns
• Fresh grated coconut
For the Main Dish:
• Oil
• Mustard seeds
• Chopped onions
• Ginger-garlic paste
• Curry leaves
• Tamarind paste
• Red chilli powder
• Fresh coriander for garnish
• Water
• Salt to taste
How to Make Mangalorean Prawn Sukke
1. Marinate the Prawns:
Add the prawns to a bowl and coat them well with turmeric powder and a pinch of salt. Set them aside to absorb the flavour. Meanwhile, crush the ginger and garlic into a smooth paste using a grinder or pestle and mortar.
2. Prepare the Spice and Coconut Mix:
Heat a pan on low flame and dry roast all the spice blend ingredients except the coconut. Stir occasionally and roast for about 7–8 minutes until they release their aroma and turn slightly deeper in colour. Remove from heat and allow them to cool completely. Once cooled, grind the roasted spices to a fine powder. If the coconut contains moisture, pat it dry gently with a towel and grind it separately to a coarse texture. Combine the ground spices and coconut in a bowl and keep aside.
3. Cook the Base Masala:
Heat oil in a heavy-bottom pan over medium flame. Add mustard seeds and let them splutter. Add the chopped onions and sauté for 14–15 minutes until they soften and turn light brown. Add curry leaves, then reduce the flame and mix in the ginger-garlic paste. Sauté for a couple of minutes until the raw aroma fades.
4. Build the Sukke Masala:
Add red chilli powder to the pan, followed by the prepared spice-coconut mixture and tamarind paste. Stir everything together for a few seconds and then add the marinated prawns. Mix well so the masala coats the prawns evenly.
5. Final Cooking:
Pour in a little water, cover the pan and simmer on low heat for 5–6 minutes until the prawns cook through. Stir halfway to ensure even cooking. Turn off the heat and garnish with fresh coriander.
Serving Suggestions
Mangalorean Prawn Sukke pairs beautifully with hot plain rice, ghee rice or soft pav. It also complements a simple raita, making it a complete and comforting coastal meal.