Yera Sukha, also known as Prawns Sukka, is a delicious and spicy Mangalorean coastal dish from the southwestern region of India. "Yera" means prawns, and "Sukha" refers to the dry and spicy preparation of the dish. It's typically made with fresh prawns cooked with a blend of aromatic spices, grated coconut, and tamarind for tanginess. Here's a traditional Yera Sukha recipe for you to try:
How to prepare.
Yera Sukha recipe
Ingredients:
- >> 500g medium-sized prawns, cleaned and deveined
- >> 1 cup grated coconut (fresh or frozen)
- >> 1 small onion, finely chopped
- >> 2-3 green chilies, finely chopped (adjust to your spice preference)
- >> 1 tablespoon ginger-garlic paste
- >> 1 teaspoon turmeric powder
- >> 1 teaspoon red chili powder (adjust to your spice preference)
- >> 1 tablespoon tamarind paste or pulp
- >> 1 sprig curry leaves
- >> 2 tablespoons vegetable oil
- >> Salt to taste
For the Spice Paste:
- >> 1 teaspoon cumin seeds
- >> 1 teaspoon coriander seeds
- >> 4-5 dried red chili peppers (adjust for desired spiciness)
- >> 1/2 teaspoon black peppercorns
- >> 4-5 garlic cloves
- >> 1-inch cinnamon stick
- >> 2-3 cloves
Instructions:
1. In a dry pan, roast all the ingredients listed under the "Spice Paste" section until they release their aroma. Be careful not to burn them. Once done, let them cool.
2. Grind the roasted spices along with garlic into a fine paste using a little water. Set aside.
In a large pan or wok, heat the vegetable oil over medium heat.
3. Add the finely chopped onions and green chilies to the pan. Sauté until the onions become soft and translucent.
4. Stir in the ginger-garlic paste and cook for another 2 minutes until the raw smell disappears.
5. Add the ground spice paste, turmeric powder, and red chili powder to the pan. Mix everything well and cook for a couple of minutes to allow the spices to release their flavors.
6. Add the cleaned prawns to the spice mixture and mix them thoroughly, ensuring they are coated with the masala.
7. Sprinkle salt over the prawns, and add the tamarind paste or pulp. Mix well to combine all the ingredients.
8. Reduce the heat to low, cover the pan, and let the prawns cook in their own juices for about 5-7 minutes or until they are fully cooked and tender. Stir occasionally to prevent sticking.
9. While the prawns are cooking, grind the grated coconut into a coarse paste without adding water.
10. Once the prawns are cooked, add the coconut paste to the pan and mix well. Let it cook for another 2-3 minutes to incorporate the coconut flavor into the dish.
11. Garnish with fresh curry leaves and remove from heat.
Yera Sukha is ready to be served! This spicy and flavorful prawn dish pairs well with steamed rice, neer dosa (thin rice crepes), or pundi (rice dumplings). Enjoy the rich coastal flavors of Mangalore with this delightful Yera Sukha recipe!
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