🍤 Goan Prawns Sukka

A classic dry coconut prawn preparation

Servings: 3
Prep Time: 10 minutes
Cook Time: 15–20 minutes
Cuisine: Goan
Author: Puja Raghuvir Naik

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📝 About This Recipe

Prawns Sukka is a flavorful and aromatic Goan seafood dish prepared in a semi-dry coconut masala. It is commonly cooked in many Goan households and is loved for its bold taste and simplicity.

Quick to prepare and packed with coastal flavors, this dish pairs beautifully with chapati, pav, or steamed rice and fish curry.

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🧂 Ingredients

• 250 g fresh prawns, cleaned and deveined

• 1 onion, finely chopped

• ½ cup freshly grated coconut

• 3 green chilies, slit

• 1 tomato, chopped

• 1 tsp red chili powder

• 1 tsp coriander powder

• ½ tsp turmeric powder

• 1 small cube seasoning (optional)

• Few small pieces of raw mango (for tanginess)

• Salt to taste

• 1 tsp oil

• Fresh coriander leaves, chopped

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🍳 Method

1. Prepare the Prawns

• Wash and clean the prawns thoroughly.

• Marinate lightly with salt and set aside.

2. Prepare the Base

• Heat oil in a pan.

• Add chopped onion and green chilies. Sauté until onions turn soft.

• Add chopped tomatoes and cook until slightly soft.

3. Add Spices

• Add red chili powder, turmeric powder, and coriander powder.

• Add raw mango pieces for natural tanginess.

• Cook for 2–3 minutes.

4. Add the Prawns

• Add the marinated prawns and mix well.

• Add a small splash of water.

• Cover and cook for 5–7 minutes until prawns turn pink and tender.

5. Add Coconut

• Add grated coconut directly or lightly grind into a coarse paste.

• Mix well and cook until the moisture reduces and masala coats the prawns evenly.

6. Finish

• Switch off the heat.

• Garnish with fresh coriander leaves.

• Serve hot.

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🍽️ Serving Suggestion

Best served with chapati, pav, or steamed rice alongside fish curry.

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🔥 Pro Tip

Avoid overcooking prawns as they can turn rubbery. Cook just until tender and juicy.