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Prawn & Brinjal Sukka
Prep Time
10 mins
Cook Time
15 mins
Total Time
25 mins
 
Prawn & Brinjal Sukka is a simple and easy way to bring the two together in a saute. Pair it with rice or chapathis and your weekday meals are sorted.
Course: Side Dish
Cuisine: Mangalorean
Servings: 3
Author: Shireen Sequeira @ www.ruchikrandhap.com
Ingredients
  • 200 grams approx 1-1/4 cups small prawns, deveined & cleaned
  • 200 grams brinjals about 2 small ones
  • 1 small-medium onion finely chopped
  • 1/2 teaspoon ginger & garlic paste
  • 3/4 th- 1 teaspoon red chilli powder
  • 1 teaspoon coriander powder
  • 1/2 teaspoon turmeric powder plus extra to marinate the prawns
  • 1/2 teaspoon garam masala powder
  • 1 marble size ball of tamarind
  • 1 tablespoon grated coconut optional
  • salt to taste
  • oil for frying
Instructions
  1. Wash the prawns, drain and pat dry. Apply turmeric powder & salt & keep aside.
  2. Soak the tamarind in 3-4 tablespoons of water for a few minutes and then extract the thick juice.
  3. Trim the stem and bottom end of the brinjals, cut into medium size cubes and soak in plenty of water for about 10 minutes. This is done to remove the excess iron content from brinjals.
  4. Discard the soaked water from the brinjals and marinate them with the dry masalas - red chilli, turmeric, garam masala & coriander powder and salt for a few minutes
  5. Heat oil in a wok or kadai and fry the marinated prawns on a high heat for about 2-3 minutes. They will ooze out a lot of water but that's okay. Do not overcook the prawns or else they will turn chewy and hard. Remove them on a plate and whatever remaining liquid too.
  6. Wipe the wok clean with a kitchen tissue, add some more oil and heat it. Add the chopped onions and fry till translucent. Then add the ginger & garlic paste and fry for a few seconds.
  7. Now add the marinated brinjal pieces and fry them on a medium-high heat until they soften a bit. Reduce the heat, add the tamarind extract and about 2 tablespoons of water and cook until the brinjal pieces are tender but not mushy. Add the grated coconut and mix once again.
  8. Add the fried prawns and the remaining liquid back to the wok and mix everything together. Simmer for half a minute and turn off the heat.
  9. Serve hot with rice or chapathis