Sungta (Prawns) Sukke

Sungta (in Konkani) Sukke is a coconut based dry curry of Prawns or Shrimps. A Sea Food recipe adapted from Goan cuisine - Bangde (Mackerel) Kalputi. Prawns are also known as kolambi or jhinga. 

Ingredients:
Prawns/Shrimps/Sungta (preferably fresh) - 1 pound (450 gms)
Grated or Shredded Coconut (fresh or frozen) - about 1 cup
Onion - 1 big
Green Chilies - 8
Ginger/Ale/Adrak - 1 inch piece
Curry Leaves/Kadipata/Karbeo - a sprig
Cumin Seeds/Jeera - 1 tsp
Turmeric/Haldi - 1/2 tsp
Tamarind Paste/Chincham/Imli - about 1 tsp
Cayenne Pepper/Red Chili Powder - 1 tsp
Salt
Oil

How to prepare Prawns Sukke:

• Clean the prawns by removing the shells and the black vein (its digestive tract) which is at the back of the prawn. Wash the prawns well. Small prawns are preferred for this Sukke recipe.
• In a mixing bowl, add little salt, turmeric, cayenne pepper and tamarind paste. Add few drops of water and form a thick paste. Add the prawns, mix and coat them well. Keep them covered and preferably refrigerated for about an hour. Substitute tamarind with lemon juice in case tamarind is not available.
• Finely chop onions and ginger. Slit the green chilies lengthwise. Wash the curry leaves and pat them dry.
• Heat about 2 tsp oil in a pan. Add cumin seeds and curry leaves. After a minute or so add onions, green chilies and ginger. Add little salt and sauté till onions turn soft.
• Now add marinated prawns and grated coconut. Sauté at low flame to mix all the ingredients well. Cook it covered at low flame for 5 - 8 minutes. No need of adding water. Cooking time varies depending on the size of prawns. Check with a spatula if prawns are cooked. Taste for salt. Serve Sungta Sukke as a side dish with rice.