🇮🇳 Indian

Sungta Sukkem

Name: Sungta Sukkem
Prep time: 19 min
Cook time: 25 min
Total time: 44 min
Yield: 3 servings
Cuisine: Indian
Ingredients: to taste Salt; 1, finely chopped Onion; 4 cloves Garlic; 1 tbsp, minced Ginger; 2 Green Chili; 1/2 tsp Turmeric Powder; 2 tbsp Vegetable Oil; 2 sprigs Curry Leaves; 1 tsp Dried Red Chilies; 1 Lemon; 300 g, shelled and deveined Prawns; 1 tsp Red Chili Powder; 1 cup Grated Coconut

🇮🇳 Indian

Goan prawn sukkem dry-fried with coconut, the beach-shack standard. Minutes from pan to plate, as the sea intended. Best eaten immediately, ideally outdoors.

Prep 19 min Cook 25 min Serves 3 Medium

Ingredients

Saltto taste
Onion1, finely chopped
Garlic4 cloves
Ginger1 tbsp, minced
Green Chili2
Turmeric Powder1/2 tsp
Vegetable Oil2 tbsp
Curry Leaves2 sprigs
Dried Red Chilies1 tsp
Lemon1
Prawns300 g, shelled and deveined
Red Chili Powder1 tsp
Grated Coconut1 cup

Instructions

1
Prep the prawns: clean, rinse and dry; wet seafood steams instead of searing.
2
Soften the onion and garlic in hot oil till the rawness is gone.
3
Add the grated coconut and spices; toast thirty seconds so they bloom in the oil.
4
Cook the prawns briefly; the moment it turns opaque, the clock is at zero.
5
Finish off the heat with lemon, cilantro and a knob of butter if you like; serve immediately.

Chef's tip

Salt at the end, lightly — seafood concentrates as it cooks.

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Watch how it's made

Video: Goan vellyo kodi and fry, motka sukhe and lal math Sungta bhaaji recipe #goanrecipe #seafood · on YouTube