Prawn Sukka is an irresistible coastal dish from the Konkan of India, which is richly flavoured with spices and succulent with tangy prawns. This dry, spicy snack will go all right as an appetiser or a side dish for any meal, usually served with rice or Indian bread like chapati or naan. With the fragrance of roasted spices and coconut added flavour, prawn sukka is an excellent seafood dish that certainly carries with it the authentic flavours of the region. The prawn sukka recipe is simple, starting with marinating fresh prawns with a combination of spices. Begin by cleaning and deveining the prawns and marinating them with turmeric, red chilli powder, and salt. When the prawns are marinating, prepare the spice paste. Roast ingredients such as dry red chillies, coriander seeds, cumin, and black pepper to grind, along with grated coconut, garlic, and a small piece of ginger to form a smooth paste. Heat oil in a hot pan over medium heat. Add the fine shreddings of onions and saut until golden brown. Add the marinated prawns to the pan and cook them partly. Add the freshly prepared spice paste to the pan, allowing it to touch every part of the prawns while evaporating all that is raw in the rich, aromatic flavours. Add salt and squeeze a blob of fresh lime juice for tanginess. The result is a fiery and tasty prawn sukka with succulent prawns and a coat of fragrant, almost dry masala.

• 1 tsp turmeric
• 1 pinch salt
• 3 tbsp vegetable oil
• 1 tsp mustard seeds
• 120 gms onions
• 12 curry leaves
• 6 cloves garlic
• 1 inch ginger
• 1/4 tsp chilli powder
• 2 tsp tamarind paste
• Salt
• Coriander leaves
• 1 tsp cumin seeds
• 1 tbsp coriander seeds
• 1/4 tsp fenugreek seeds
• 5 red chillies
• 120 gms grated coconut

• Prawn Sukka is the hero of South Indian seafood dishes—spicy, tangy, and stealing the show with every bite.
• This coastal favorite combines tender prawns, toasted coconut, and aromatic spices for a dish that's pure magic on a plate.
• Start the recipe of prawn sukka by cleaning 12-14 king prawns, leaving the tails on for that fancy restaurant vibe.
• Marinate them with 1 teaspoon turmeric and a pinch of salt, then let them sit for 15 minutes to absorb the flavors.
• For the spice blend, toast 1 teaspoon each of cumin and coriander seeds, ¼ teaspoon fenugreek, and 5 dried red chilies in a dry pan until aromatic.
• Grind these toasted spices with 120 grams of toasted grated coconut into a fine powder that smells heavenly.
• Heat 3 tablespoons of oil in a pan, splutter 1 teaspoon mustard seeds, and add 120 grams of finely chopped onions and 12 curry leaves.
• Saut until the onions are golden, then add 6 crushed garlic cloves and 1-inch chopped ginger, letting them cook for 2-3 minutes.
• Stir in ¼ teaspoon mild chili powder, your ground coconut spice mix, 2 teaspoons tamarind paste, and 100ml water to create a rich, tangy sauce.
• Season with salt to taste, then gently fold in the marinated prawns, ensuring they're coated in the spice-infused sauce.
• Cook for 5-7 minutes, just until the prawns turn pink and tender—overcooking will make them rubbery, so keep an eye on them.
• Garnish with fresh coriander for a pop of color and extra flavor, and serve hot with steamed rice or soft flatbreads.
• This recipe of Prawn Sukka is a symphony of tangy tamarind, bold spices, and coconut richness—a true taste of coastal South Indian cuisine.
• Whether for a special occasion or a comforting dinner, this dish is love at first bite, guaranteed.