Sharang’s Amma’s Prawn Sukke

#MomChef: Vijaylaxmi Karkal

Craving #MaaKaKhana? Try out this delicious recipe that’s been lovingly shared with us as part of our Mother’s Day campaign. We’re sure you’ll feel this mother’s love on your plate when you eat it. Enjoy!

What’s so special about this dish? Here’s what Sharang has to say: 

“It was love at first taste. I first tasted this dish on my 11th birthday and it’s been my favourite ever since.”

Print Recipe

Sharang's Amma's Prawn Sukke

Course

Main Dish

Servings

Ingredients

• 15 King Prawns (shelled deveined and cleaned)
• 1 onion chopped
• 1 1/2 Tomato chopped
• 1 inch ginger chopped
• 3 Garlic Flakes crushed
• 2 Green Chili chopped
• 1 tsp Mustard seed
• Curry leaves few springs
• 1 Dry Red Chili
• 1 tbsp oil
• 1/4 tsp turmeric powder
• Salt - to taste

For the Dry Paste:

• 2 tsp Coriander Seeds roasted
• 1 tsp Cumin seeds roasted
• 6-7 Dry Red Chili roasted
• 1/4 Mustard Seeds roasted
• pinch aof Fenugreek seeds roasted
• 1/2 cup Fresh Coconut grated
• 1 tsp tamarind paste

Course Main Dish Servings Ingredients 15 King Prawns (shelled deveined and cleaned) 1 onion chopped 1 1/2 Tomato chopped 1 inch ginger chopped 3 Garlic Flakes crushed 2 Green Chili chopped 1 tsp Mustard seed Curry leaves few springs 1 Dry Red Chili 1 tbsp oil 1/4 tsp turmeric powder Salt - to taste For the Dry Paste: 2 tsp Coriander Seeds roasted 1 tsp Cumin seeds roasted 6-7 Dry Red Chili roasted 1/4 Mustard Seeds roasted pinch aof Fenugreek seeds roasted 1/2 cup Fresh Coconut grated 1 tsp tamarind paste

Instructions

1. Clean the prawns well by removing its head, shell and deveining it. Keep aside.
2. Grind all the ingredients under dry paste, except for the grated coconut and tamarind. Make a fine powder. Now add the rest of the ingredients and grind again until you get a coarse dry coconut paste. Keep aside.
3. Heat oil in a kadai. And when its hot enough add mustard seeds, garlic, dry red chili and curry leaves.
4. Add chopped onions and sautee until translucent. Add green chili and ginger, give a stir.
5. Now add chopped tomatoes and let it cook for 5 mins until they become soft.
6. Add cleaned prawns, turmeric and salt to taste. Mix well.
7. Add half cup of water and stir. Close the lid and cook the prawns for another 5 -6 mins in medium flame. Add more water if needed.
8. Once gravy is thick, add the Dry coconut paste and mix gently.
9. Cook for about 2-3 mins. Turn off the gas. The prawns will be well coated with this dry coconut paste now.