Mangalorean Style Prawns Sukka | Traditional Prawns Recipe | Yetti Sukka | Prawns Dry with coconut

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Mangalore Style Prawns Sukka Recipe | Yetti Sukka | Coastal Seafood #prawnrecipe

Mangalore-Style Prawns Sukka (Yetti Sukka)
A coastal Karnataka delicacy made with succulent prawns, aromatic roasted spices, and coconut.

Nwe’re diving into the rich coastal flavors of Mangalore mouthwatering Mangalore-style Prawns Sukka — also known as Yetti Sukka. Juicy prawns, slow-cooked in a blend of roasted spices and fresh coconut, this dry dish is packed with bold, authentic taste that’ll transport you straight to the shores of Mangalore.

Ingredients

For the prawns marinade:

½ kg prawns – cleaned, deveined, and drained
1 tsp salt
½ tsp turmeric powder

For dry roasting masala:

1 tbsp coriander seeds
1 tsp cumin seeds
½ tsp black peppercorns
¼ tsp mustard seeds
¼ tsp ajwain (carom seeds)
¼ tsp fenugreek seeds
6 garlic cloves
7–8 dry red chillies (adjust to spice level)

1½ cups grated coconut
¼ tsp turmeric powder
1 sprig curry leaves

For cooking:

2 tbsp oil (preferably coconut oil)
1 tbsp ghee (optional)
½ tsp mustard seeds
2 medium onions – finely chopped
1 sprig curry leaves
2 tbsp tamarind pulp
Salt – to taste
Coriander leaves – for garnish

Method

1. Marinate the prawns

In a bowl, combine prawns with salt and turmeric powder.
Mix well and set aside for 30 minutes.

2. Dry roast the masala spices

In a pan, dry roast coriander seeds, cumin seeds, peppercorns, mustard seeds, ajwain, and fenugreek seeds until aromatic.
Remove and let cool.

3. Roast garlic and red chillies

In the same pan, roast garlic cloves and dry red chillies. Add to the cooling spice mix.

4. Roast the coconut

In the same pan, add grated coconut, turmeric powder, and curry leaves.
Roast on low to medium heat until coconut is dry and slightly crispy. Set aside.

5. Grind the masala

First, grind the roasted spices, garlic, and chillies into a fine powder.
Remove into a bowl.
Then, in the same jar, pulse the roasted coconut once or twice (do not make a paste). Keep aside.

6. Cook the prawns

Heat oil and ghee in a pan. Add mustard seeds and let them splutter.
Add chopped onions and sauté until light pink.
Add 1 sprig curry leaves
Add marinated prawns and stir well on medium to high heat.
Cover and cook for 5–8 minutes until prawns release their juices and are 50% cooked.

7. Add the ground masala

Open the lid, add the ground spice powder, and mix well.
Do not add extra water, the prawn juices will be enough.
Add tamarind pulp and salt to taste.
Mix and cook covered until the prawns are fully done (around 5–6 minutes).

8. Finish with coconut

Add the ground roasted coconut and mix thoroughly.
Lower the heat and simmer for 2–3 minutes with the lid closed.

9. Garnish & serve

Garnish with chopped coriander leaves.
Serve hot with neer dosa/ panpole or plain rice.

If you loved this recipe, don’t forget to like, share, and subscribe to the channel ‪@kavitadsouzaskitchen1‬ for more authentic coastal dishes. Leave a comment below if you try this at home. I’d love to hear how it turned out. Thanks for watching, and see you in the next video. Until then, happy cooking and stay flavorful.