Entree: India – Karnataka Coast – ಪ್ರಾನ್ ಸುಕ್ಕಾ ➤ Prān Sukkā (Dry spiced coastal prawns cooked with toasted coconut and curry leaves)

Serving Size: 4

Approximate Time

Prep 12 min

Cook 10 min

Total 22 min

Ingredients

- 1 lb (450 g) large prawns, peeled and deveined, tails on optional
- 2 tbsp (30 ml) coconut oil
- 1 tsp (5 ml) mustard seeds
- 10–12 curry leaves
- 1 medium onion, thinly sliced
- 2 green chilies, slit
- 1 tbsp (15 g) fresh ginger, minced
- 1 tbsp (15 g) garlic, minced
- 1/2 tsp (2.5 g) turmeric powder
- 1–1.5 tsp (2–3 g) Kashmiri red chili powder or regular red chili powder to taste
- 1 tsp (2.5 g) coriander powder
- 1/2 tsp (1.5 g) cumin powder
- 1/2 tsp (2 g) fenugreek seeds, lightly crushed (optional)
- 1/2 tsp (2 g) black pepper, freshly crushed
- 1/2 cup (60 g) freshly grated coconut or desiccated unsweetened coconut
- 1 tbsp (15 ml) tamarind paste diluted in 2 tbsp (30 ml) water, or 1 tsp (5 ml) lemon juice
- 1 tsp (5 ml) sugar (optional, to balance)
- Salt to taste
- 2 tbsp (30 ml) chopped fresh cilantro for garnish

Instructions

1. Roast the coconut: In a dry skillet over medium heat, add the grated coconut and dry-roast, stirring, until golden brown and aromatic, about 4–6 minutes. Remove and set aside.
2. Temper spices: Heat coconut oil in the same skillet over medium heat. When hot, add mustard seeds and let them pop. Add curry leaves and crushed fenugreek (if using) and sauté briefly.
3. Sauté aromatics: Add sliced onion and salt; cook until soft and lightly browned, about 6–8 minutes. Add green chilies, minced ginger and garlic and cook until raw smell disappears, about 2 minutes.
4. Build the masala: Stir in turmeric, red chili powder, coriander powder, cumin powder and black pepper; cook 1 minute to bloom the spices.
5. Cook prawns: Add the prawns, toss to coat with the spice mixture, and cook until they just start to turn pink, about 3–4 minutes depending on size.
6. Combine coconut and finish: Stir in the roasted coconut and the diluted tamarind (or lemon juice). Cook for another 2–3 minutes until prawns are fully cooked and the mixture is relatively dry but coated, adjusting salt and sugar to taste.
7. Garnish and serve: Remove from heat, sprinkle chopped cilantro, and serve hot with steamed rice, neer dosa, or roti.