Sungta Ani Deeviso Guzo - Mangalorean Style Prawn and Breadfruit Curry

This delicious coconut based combo curry that include prawns and breadfruit is a classic Mangalorean dish served with rice. This is one of the best ways to get your protein and veggies in a single dish

Course Main Course

Cuisine Mangalorean

Keyword Breadfruit, Curry, Mangalorean Prawns, prawns

Prep Time 20

Cook Time 20

Total Time 40

Servings people

Calories 347kcal

Author Shireen Sequeira

Ingredients

350-400 grams prawns shelled and deveined
300-350 grams approx 1/2 of a medium sized breadfruit, peeled and pith removed * see notes for substitute

For the masala:

5-6 long dry red chillies de seed to tone down the spice (adjust to taste)
1 medium sized onion roughly chopped
1 tablespoon coriander seeds
1/2 teaspoon fenugreek methi seeds
3 fat cloves of garlic
1/4 teaspoon turmeric powder
1 marble sized ball of tamarind
1 cup grated coconut
Oil

For the tempering:

1 tablespoon oil preferably coconut
1/2 teaspoon mustard
6-7 curry leaves

Instructions

Rinse the prawns in salt water, refresh and drain
Heat a tablespoon of oil in a small frying pan and except the tamarind and turmeric powder fry all the ingredients mentioned under 'For the masala' one by one. Remove onto a plate and allow to cool then grind to a fine paste using a little water. Remove the masala and rinse the grinder jar with 1/2 cup of water and reserve it.
Cut the breadfruit into medium sized chunks and place in a pan. Add enough water (approx a cup) and salt to taste and cook till half cooked. Keep an eye out so that it doesn't overcook and turn mushy.
Add the prawns, the ground masala paste, the reserved masala water and salt to taste. Add a little extra water to adjust the consistency of the gravy. Bring the curry to a boil and then simmer until the prawns are cooked. The breadfruit would also be cooked by then. Turn off the heat.
To prepare the seasoning, heat oil in a small pan and toss in the mustard. When it stops spluttering add the curry leaves and let them sizzle for a couple of seconds before pouring the mixture into the curry. Cover the pan immediately
Serve hot with rice.

Notes

Breadfruit is also called as Jeegujje in Tulu/Kannada and Neer Phanas in Marathi and some dialects of Konkani along the West coast of India (Maharashtra/Goa). If you live outside India try looking for it at your nearest Asian store. Most Sri Lankan stores may have it. If the fresh one is unavailable you may use the tinned fruit or even substitute it with tinned raw jackfruit or potatoes

Nutrition