Bring the coast to your kitchen! Relish the bold, tangy, and spicy notes of this Mangalorean Prawn Curry.
Few dishes capture the essence of Mangalorean cuisine like this Mangalore Prawn Curry. Known locally as sungta ambat, this dish is a symphony of spicy, tangy, and coconutty flavors that transport you straight to the coastal kitchens of Karnataka.
With its vibrant color and rich aroma, this curry feels like a warm embrace, especially when paired with soft neer dosa or steamed rice.
The best part? This dish tastes even better the next day as the flavors deepen and meld together. So go ahead, make a big batch, and savor the magic of Mangalorean cooking!
Jump to section: Mangalorean Prawn curry
Why You’ll Love This Recipe
Here’s why this Yeti Gassi, or Mangalore Prawn Curry, is bound to become a favorite:
- Authentic Coastal Flavors: Packed with the goodness of fresh coconut, tamarind, and a unique blend of spices.
- Quick to Make: Despite its layered flavors, this curry comes together in just 30 minutes.
- Versatile: While prawns shine here, this curry works beautifully with fish or even vegetarian options like tofu or mushrooms.
- Make-Ahead Friendly: The flavors develop further when made ahead, making it perfect for meal prep or hosting.
Ingredients Overview
This curry’s vibrant flavor comes from its thoughtfully curated ingredients. Whole spices like Kashmiri red chillies, coriander seeds, and cumin are dry-roasted to enhance their aroma before being blended with fresh coconut, tamarind, and garlic to create a luscious curry base.
Prawns are the star protein here, absorbing the tangy, spicy flavors of the curry while remaining tender. Tempered with curry leaves, green chillies, and golden-fried onions in coconut oil, the final dish is a coastal masterpiece.
Richa’s Top Tips
- Use Fresh Coconut: Freshly grated coconut is essential for the authentic taste—skip the desiccated version for this recipe.
- Roast Spices Right: Dry roast spices until just aromatic to unlock their full flavor without burning them.
- Don’t Overcook Prawns: Medium prawns need just 4-5 minutes to cook; overcooking makes them rubbery. Adjust timing based on prawn size.
- Temper with Love: The tempering of curry leaves, onions, and green chilli in coconut oil adds depth—don’t skip it!
- Fresh vs. Frozen Prawns: While fresh prawns are great, properly thawed frozen prawns work just as well and often have better texture.
Frequently Asked Questions
Absolutely! Replace prawns with tofu, mushrooms, or even vegetables like drumsticks and okra for a vegetarian version.
Yes! This curry works wonderfully with fish, crab, or even chicken. Adjust cooking times based on the protein used.
Store leftovers in an airtight container in the fridge, and they’ll stay fresh for 2-3 days.
Did you know? Prawn Gassi is a classic dish from the Tulu-speaking Bunt community of Mangalore, known for its blend of flavorful spices and fresh coastal ingredients. A seafood variation of the popular Kori Gassi (with “Kori” meaning chicken and “Gassi” meaning curry), this dish showcases the rich culinary heritage of the region.
With its spicy, tangy, and coconut-rich profile, the Mangalorean Prawn Curry is perfect for a satisfying Sunday lunch. Pair it with neer dosa, steamed rice, or even chapatis, and enjoy the magic of Mangalorean cuisine in every bite.
If you try this recipe, don’t forget to share your creations with me on IG @my_foodstory—I can’t wait to see your culinary delights! 🌴🦐✨
Watch How To Make Mangalorean Prawn Curry
Mangalorean Prawn Curry (Sungta Ambat)
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
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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
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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
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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
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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.
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Heat the kadai on medium heat, add the remaining ¾ teaspoon of salt and boil the curry for 5 minutes.
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Add prawns, mix and cook for 4-5 minutes till they are cooked, but not overcooked as they turn chewy. (Refer note 6)
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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
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Add tempering to the curry, boil for 2 minutes and serve.
Video
Notes
- Try using freshly grated coconut in this recipe and can not be replaced with desiccated coconut.
- This recipe works equally good for any fish of your choice. I also make this curry with lady fish at times.
- Kashmiri chillies may be replaced with byadgi chillies.
- Coconut oil may be replaced with any cooking oil of your choice.
- 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.
- Left overs stay fresh for 2-3 days when refrigerated in an airtight container.
Nutrition
This article was researched and written by Harita Odedra.
The post Mangalorean Prawn Curry (Sungta Ambat) appeared first on My Food Story.
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