Mangalorean prawn sukka (also called yetti sukka) is a classic dry Konkani prawn dish from Mangalorean cuisine. Fresh prawns are cooked with coconut, red chilies, tamarind and a fragrant sukka masala to produce a spicy, tangy preparation. Serve this flavorful prawn sukka with steamed rice, neer dosa, roti or ghee rice. Below is a clear, step-by-step guide with photos and a video to help you make it at home.
This dish brings the coastal flavors of Mangaluru — coconut, curry leaves and freshly roasted spices — into a quick, satisfying meal. The sukka masala is the star here: when made at home it is aromatic and elevates prawns, chicken or mutton sukka equally well.
About this Prawn Sukka
This recipe shows how to prepare Mangalorean-style prawn sukka with a homemade sukka masala powder. In Tulu, it’s known as Yetti sukka or Yetti Ajadina — “yetti” meaning prawns and “sukka” meaning dry. The result is a semi-dry, aromatic dish with spicy, tangy notes from tamarind and roasted coconut.
Homemade sukka masala is worth the effort: toasted whole spices blended with roasted coconut deliver a rich, warm flavor. Once prepared, the masala stores well and can be used in other gravies or dry preparations.
Ingredients Notes
Most ingredients are pantry staples. The only preparation that takes time is cleaning and deveining the prawns, so do that ahead if possible and store cleaned prawns in small airtight portions in the freezer. Thaw for about 30 minutes before cooking.
- Prawns: Use fresh or fully thawed prawns — large tiger or medium-sized work well.
- Red chilies: Byadgi or Kashmiri chilies give color without excessive heat.
- Sukka masala: Made from cumin, mustard, black pepper, fenugreek and coriander seeds — don’t omit these whole spices for an authentic flavor.
- Onion, ginger & garlic: Red onion is traditional but yellow onion is an acceptable substitute. Ginger‑garlic paste can replace fresh if needed.
- Oil: Coconut oil gives the authentic aroma; use a neutral oil if preferred.
- Coconut: Freshly grated is best; desiccated or dry coconut can be used in a pinch.
- Tamarind: Adds tanginess; lemon juice or vinegar can substitute if unavailable.
- Tomato: Fresh tomato brightens the masala; tomato paste can be used sparingly.
- Herbs: Curry leaves and coriander leaves are important for the signature coastal flavor.
For exact measurements, see the recipe card below.
How to make Mangalorean Prawn Sukka
Preparations for Yetti Sukka
- Marinate the prawns: Clean and devein. Toss with salt and turmeric and set aside for 30 minutes.
- Crush ginger and garlic lightly and keep ready.
- Chop onions and tomatoes; grate the coconut.
Making Sukka Masala
- On medium-low heat dry-roast red chilies until crisp. Remove.
- Dry-roast cumin, mustard seeds, black peppercorns, fenugreek and coriander seeds until aromatic. Remove and let cool.
- Heat 1 teaspoon oil, lightly fry garlic until pale golden, then add curry leaves and fry until crisp. Remove.
- Dry-roast grated coconut until golden and fragrant; let cool.
- Reserve one quarter of the roasted coconut. Combine the remaining roasted ingredients and three quarters of the coconut in a grinder with turmeric and a small piece of tamarind. Grind to a fine, dry powder — this is your sukka masala.
- The masala stores well in an airtight container for about a month if frozen.
Cooking the Prawn Sukka
- Heat 2–3 teaspoons oil in a pan. Sauté onions until translucent.
- Add curry leaves, crushed ginger and garlic; sauté until the onions are golden.
- Add chopped tomatoes and cook until soft.
- Add the marinated prawns; cook until they begin to curl.
- Pour in 1/4 cup water, cover and cook until prawns are done.
- Stir in the sukka masala, check seasoning and add salt or red chili powder to taste. If needed, add 2–3 tablespoons of water and simmer 2–3 minutes on low.
- When the masala starts to leave oil at the edges, add the reserved roasted coconut and chopped coriander. Mix and cook for 1–2 minutes on low.
- Remove from heat and serve hot with rice, neer dosa, roti or ghee rice.
Tips to make the Best Prawn Sukka
- Clean and devein prawns thoroughly: Remove the black vein to avoid digestive issues and off-flavors.
- Roast on low to medium heat: Stir frequently so spices and coconut brown evenly without burning.
- Adjust heat with masala: Add sukka masala gradually and taste as you go — increase or reduce according to your spice preference.
- Use little water: This is a semi-dry dish, so add only small amounts of water during cooking.
- Don’t skip curry leaves: They impart an essential coastal aroma.
What to serve with Mangalorean Prawn Sukka?
Serve prawn sukka with dishes that soak up its bold flavors:
- Neer dosa or plain dosa
- Steamed rice with dal
- Ghee rice or jeera rice
- Roti or chapati
Yetti Sukka Variations
- Substitute clams or other shellfish for prawns for a different coastal twist.
Other Prawn Recipes to Try
- Mangalorean Prawn Ghee Roast
- Hyderabadi Prawn Biryani
- Prawns Kismoor (Dry)
- Goan Prawn Curry
If you try this recipe, please leave a comment and rating below — feedback is always appreciated.
Recipe Card
Prawn Sukka Recipe (Yetti Sukka)
Video
Equipment
-
1 Heavy bottom pan
Ingredients
To marinate the prawns
- 400 grams Prawns deshelled and deveined
- ¼ teaspoon turmeric powder
- salt to taste
For sukka masala
- 10-12 dried Byadgi or Kashmiri red chilies
- 1 teaspoon cumin seeds
- ¼ teaspoon mustard seeds
- ½ teaspoon black peppercorns
- 10-12 fenugreek seeds
- 1 tablespoon coriander seeds
- 1 teaspoon oil (for frying garlic)
- 5-6 garlic cloves
- curry leaves
- ¾ cup scraped fresh coconut
- ½ teaspoon turmeric powder
- a small ball of tamarind (or lemon juice)
Other ingredients
- 2-3 teaspoon oil
- 1 onion, finely chopped
- curry leaves
- 5-6 garlic cloves
- 1 inch ginger
- 1 tomato, chopped
- salt
- 1 teaspoon red chilli powder
- 2 tablespoon coriander leaves, chopped
Instructions
Marinate the prawn
- Clean and devein the prawns. In a bowl combine prawns, salt and turmeric. Marinate for 30 minutes.
- Crush ginger and garlic and set aside. Chop onions and tomatoes. Grate coconut.
Making sukka masala
- Dry-roast red chilies until crisp; remove and cool.
- Dry-roast cumin, mustard, peppercorns, fenugreek and coriander until aromatic; cool.
- Fry garlic in 1 tsp oil until light golden, add curry leaves and fry until crisp; remove.
- Dry-roast coconut until golden; cool. Reserve ¼ cup roasted coconut.
- Grind the roasted spices with ¾ of the roasted coconut, turmeric and tamarind into a fine powder. This is the sukka masala.
- Store the masala in an airtight container; freezes well for up to a month.
Making the Mangalorean prawn sukka
- Heat 2–3 tsp oil in a pan. Sauté onions until translucent.
- Add curry leaves, crushed ginger and garlic; sauté until golden.
- Add tomatoes and cook until soft. Add marinated prawns and cook until they begin to curl.
- Add ¼ cup water, cover and cook until prawns are done.
- Stir in sukka masala, adjust salt and red chili powder. If needed, add 2–3 tbsp water and simmer 2–3 minutes on low.
- When oil begins to separate, add the reserved roasted coconut and coriander leaves. Cook 1–2 minutes on low. Serve hot.
Notes
- Always clean and devein prawns properly.
- Roast ingredients on low to medium heat and stir often to avoid burning.
- Deseed dried red chilies to reduce heat if desired.
- You can substitute store-bought garam masala (½ tsp) if you don’t have sukka masala, but the flavor will differ.
- This is a semi-dry recipe — add water sparingly during cooking.
- If you lack tamarind, omit it from the masala and add lemon juice at the end after adding coconut.
- Do not increase mustard or fenugreek quantities; they can make the masala bitter.
- Storage: Cool leftovers and refrigerate within two hours, or freeze sukka in an airtight container for up to a month. Reheat and serve.
Nutrition
| Carbs: 23g
| Protein: 25g
| Fat: 10g
Nutrition information is an approximation.