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mangalorean prawn curry picked up in a ladle to show the texture
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5 from 1 vote

Mangalorean Prawn Curry (Sungta Ambat)

This Mangalorean Prawn Curry is rich, spicy, tangy, and the perfect way to bring the coast to your kitchen!
Prep Time10 minutes
Cook Time20 minutes
Total Time30 minutes
Course: Main Course
Cuisine: Indian, South Indian
Diet: Halal
Servings: 4 persons
Author: Richa

Ingredients

For dry roasting

  • 8 kashmiri red chillies whole
  • 3 spicy red chillies whole
  • 2 tablespoons coriander seeds dhania
  • ¼ teaspoon mustard seeds rai
  • 1 teaspoon cumin seeds jeera
  • ¼ teaspoon fenugreek seeds methi
  • ¼ teaspoon carom seeds ajwain
  • ¼ teaspoon black pepper corns kali mirch

For the curry

  • ½ kg medium prawns 500 grams, cleaned and deveined
  • ½ teaspoon turmeric powder divided
  • 1 teaspoon salt divided
  • 1 cup grated fresh coconut refer note 1
  • ¼ cup onions roughly chopped
  • 7 - 8 garlic cloves
  • ½ tablespoon tamarind
  • 3 cups water divided

For tempering

  • 1 teaspoon coconut oil
  • ½ cup sliced onions
  • 1 green chilli slit
  • 15 curry leaves

Instructions

  • Marinate prawns with ¼ teaspoon salt & ¼ teaspoon turmeric powder and set aside for 1 minute.
    ½ kg medium prawns, 1 teaspoon salt, ½ teaspoon turmeric powder
  • Dry roast red chillies & whole spices for 3-4 minutes till they are lightly roasted and aromatic. Transfer to a plate and allow it to cool.
    8 kashmiri red chillies, 3 spicy red chillies, 2 tablespoons coriander seeds, ¼ teaspoon mustard seeds, 1 teaspoon cumin seeds, ¼ teaspoon fenugreek seeds, ¼ teaspoon carom seeds, ¼ teaspoon black pepper corns
  • Once cooled, transfer the roasted red chillies, spices, grated coconut, onions, garlic, remaining ¼ teaspoon turmeric powder, tamarind and 1 cup of water to the mixer and grind to a thick smooth paste.
    1 cup grated fresh coconut, ¼ cup onions roughly chopped, 7 - 8 garlic cloves, ½ tablespoon tamarind, 3 cups water
  • Add the ground paste to a kadai or pan, add a cup of water to the mixer to wash out all the masalas & add to the kadai. Dilute with another cup of water.
  • Heat the kadai on medium heat, add the remaining ¾ teaspoon of salt and boil the curry for 5 minutes.
  • Add prawns, mix and cook for 4-5 minutes till they are cooked, but not overcooked as they turn chewy. (Refer note 6)
  • For tempering, heat oil in a pan, add onions, green chilli, curry leaves and fry until onions turn light golden.
    1 teaspoon coconut oil, ½ cup sliced onions, 1 green chilli, 15 curry leaves
  • Add tempering to the curry, boil for 2 minutes and serve.

Video

Notes

  1. Try using freshly grated coconut in this recipe and can not be replaced with desiccated coconut.
  2. This recipe works equally good for any fish of your choice. I also make this curry with lady fish at times. 
  3. Kashmiri chillies may be replaced with byadgi chillies.
  4. Coconut oil may be replaced with any cooking oil of your choice.
  5. Cooking times for prawns depends on the size of prawns used, medium ones take 4-5 minutes, jumbo prawns take 7-8 minutes & small prawns take only 2-3 minutes.
  6. Left overs stay fresh for 2-3 days when refrigerated in an airtight container.

Nutrition

Calories: 261kcal | Carbohydrates: 24g | Protein: 21g | Fat: 10g | Saturated Fat: 7g | Polyunsaturated Fat: 1g | Monounsaturated Fat: 1g | Trans Fat: 0.01g | Cholesterol: 158mg | Sodium: 1355mg | Potassium: 741mg | Fiber: 6g | Sugar: 10g | Vitamin A: 1555IU | Vitamin C: 259mg | Calcium: 152mg | Iron: 3mg