This is one of my favourite ways to cook prawns. If you're a fan of traditional, coastal seafood & shrimp delicacies then you will definitely love the lip-smacking prawn & potato sukka. Traditional recipes from the region of Karnataka have a distinct influence not just from the west of India but also from southern flavours of the country. The aroma of the prawns & sauted potato being cooked in a typical Mangalorean style masala and grated coconut is simply divine. The red colour of the masala is a feast for the eyes and the taste a treat for your taste-buds. Usually I serve this with dal rice / tomato saar.... but today I have served with Akki rotti. You can serve the dish with ghee rice, neer dosa, appams or chapati also. They will taste equally delicious! Go ahead and impress your loved ones.
For Prawn & Potato sukka :
Ingredients :
400-500 gms medium size prawns
2 medium potaoes diced
1-2 onion sliced
3 garlic flakes
2 sprig curry leaves
2 tblsp oil
salt to taste
1/2 cup fresh coconut grated
1 tsp tamarind
spices to be powdered :
7-8 bedagi chillies
4-5 black pepper corns
1 tsp coriander seeds
1/2 tsp cumin seeds
1/2 tsp mustard seeds
pinch of carom seeds
3-4 fenugreek seeds
1/2 tsp turmeric powder
Method :
1. Clean the prawns by removing its head, shell and devein.
2. Dry roast the spices and grind them to powder in a blender.
3. Now to the blender add 1 sliced onion, garlic and tamarind with little water and grind to smooth paste.
4. Heat oil in a kadai. Add mustard seeds, curry leaves and 1 finely chopped onion. When the onion turns golden add the diced potatoes, salt and saute till potatoes are half done.
5. Pour in the ground masala along with 1/2 cup water and cook the masala on slow flame for 4-5 minutes.
6. When the masala is cooked add the prawms and cook further for 2-3 mins. Check the salt.
7. Next add the grated coconut and let cook for 2-3 minutes.
8. Finally garnish with coriander leaves.
9. You can serve it with Ghee Rice, Boiled Rice, Neer Dosa or Akki rotti.
The coastal region of Mangaluru has wide variety of fish and seafood that is available in abundance, so Mangaluru cuisine is all about their love for Rice and Fish. Rice in any form whether it is steamed, powdered or fermented, Mangaluru has a rich cuisine that includes plenty of recipes made up of rice, and Akki rotti made from rice is also a part of this rich culinary heritage.
Ingredients for Akki Rotti :
1 cup Rice flour
1 cup water
1 tsp salt
1 tblsp oil
Method :
1. In a sauce-pan keep water to boil ... add salt and oil to it. Once the water has boiled switch off the flame.
2. To this add in the flour and mix well. Cover the pan and keep aside to cool.
3. When it's cooled transfer the rice flour mixture on to a plate.
4. Now knead to form a dough ... while kneading apply little water and little oil to make a smooth dough. Knead for about 10 minutes.
5. Heat the Griddle pan/ tawa. Let's make little balls from the dough and start rolling now.
6. Roll each ball into thin chapatis. Place it on the griddle pan gently.
7. Sprinkle little water on the rotti to ensure it remains soft.
8. Let the rotti puff on both the sides and flip on the direct flame as well.
9. Enjoy these hot, steamed rice rottis with curry or gravy of your choice!!
Ingredients :
400-500 gms medium size prawns
2 medium potaoes diced
1-2 onion sliced
3 garlic flakes
2 sprig curry leaves
2 tblsp oil
salt to taste
1/2 cup fresh coconut grated
1 tsp tamarind
spices to be powdered :
7-8 bedagi chillies
4-5 black pepper corns
1 tsp coriander seeds
1/2 tsp cumin seeds
1/2 tsp mustard seeds
pinch of carom seeds
3-4 fenugreek seeds
1/2 tsp turmeric powder
Method :
1. Clean the prawns by removing its head, shell and devein.
2. Dry roast the spices and grind them to powder in a blender.
3. Now to the blender add 1 sliced onion, garlic and tamarind with little water and grind to smooth paste.
4. Heat oil in a kadai. Add mustard seeds, curry leaves and 1 finely chopped onion. When the onion turns golden add the diced potatoes, salt and saute till potatoes are half done.
5. Pour in the ground masala along with 1/2 cup water and cook the masala on slow flame for 4-5 minutes.
6. When the masala is cooked add the prawms and cook further for 2-3 mins. Check the salt.
7. Next add the grated coconut and let cook for 2-3 minutes.
8. Finally garnish with coriander leaves.
9. You can serve it with Ghee Rice, Boiled Rice, Neer Dosa or Akki rotti.
The coastal region of Mangaluru has wide variety of fish and seafood that is available in abundance, so Mangaluru cuisine is all about their love for Rice and Fish. Rice in any form whether it is steamed, powdered or fermented, Mangaluru has a rich cuisine that includes plenty of recipes made up of rice, and Akki rotti made from rice is also a part of this rich culinary heritage.
Ingredients for Akki Rotti :
1 cup Rice flour
1 cup water
1 tsp salt
1 tblsp oil
Method :
1. In a sauce-pan keep water to boil ... add salt and oil to it. Once the water has boiled switch off the flame.
2. To this add in the flour and mix well. Cover the pan and keep aside to cool.
3. When it's cooled transfer the rice flour mixture on to a plate.
4. Now knead to form a dough ... while kneading apply little water and little oil to make a smooth dough. Knead for about 10 minutes.
5. Heat the Griddle pan/ tawa. Let's make little balls from the dough and start rolling now.
6. Roll each ball into thin chapatis. Place it on the griddle pan gently.
7. Sprinkle little water on the rotti to ensure it remains soft.
8. Let the rotti puff on both the sides and flip on the direct flame as well.
9. Enjoy these hot, steamed rice rottis with curry or gravy of your choice!!
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