Mangalorean Prawn Sukka Bowl Recipe

About this recipe

Mangalorean Prawn Sukka Bowl is a delightful coastal dish that brings the rich and aromatic flavors of South India to your table. Succulent prawns are cooked in a fragrant blend of spices and coconut, creating a perfectly balanced dish with medium spice levels. Served alongside fluffy steamed rice and a tangy side of cucumber raita, this bowl is an excellent choice for a hearty breakfast or brunch. The dish combines lean protein from prawns with fiber-rich accompaniments, making it a satisfying and healthy option for weight-loss goals. Each bite is infused with the warmth of traditional Indian spices and the creamy richness of coconut, providing a comforting yet invigorating start to your day.

Ingredients

• 10 pcs Prawns
• 500 g Onion
• 200G Adrak Lasun Paste (200g)
• - Grated Coconut
• - Coconut Oil
• 1 kg Rice
• 250 g Cucumber
• 200 g Dahi
• - Coriander Powder
• 100 g Curry Leaves
• 50g Everest Garam Masala
• 100 g Red Chili Powder
• 100 g Salt
• 500 g Tomato - Hybrid
• 20 g Turmeric Powder
• 100 g Yellow Mustard Seeds

Instructions

1. 1. Heat coconut oil in a pan and add mustard seeds. Once they splutter, add curry leaves and sauté for 30 seconds.
2. 2. Add chopped onions to the pan and sauté until golden brown, then mix in ginger-garlic paste and cook for 1 minute.
3. 3. Stir in chopped tomatoes and cook until softened, then add turmeric, red chili powder, coriander powder, and salt. Combine well.
4. 4. Add the cleaned prawns to the pan and cook for 5 minutes, or until they turn pink and opaque.
5. 5. Mix in the grated coconut and garam masala, allowing the flavors to meld together for 2-3 minutes.
6. 6. Prepare steamed rice separately and set aside. Mix diced cucumber and yogurt in a small bowl to make cucumber raita.
7. 7. Assemble the bowl by serving the prawn sukka over steamed rice, accompanied by cucumber raita on the side.