Sukem meaning dry, a traditional Hindu Goan dish prepared with prawns, spices, onion and no oil. Quick and easy with cleaning of the prawns taking some time. Freshly grated coconut and spices are ground coarsely that coat the prawns when the mixture is cooked until dry. Prawns can be substituted with clams. A delicious dish that goes well with rice.
To impart extra flavour to the dish, I have roasted the coconut and spices before grinding them together to a coarse paste. Dried red guntur chillies and whole black peppercorns in the spice paste along with the green chillies contribute to the heat, while tamarind water and kokum lends the sourness that balance the overall taste.
Ensure to use fresh prawns, they should smell like the ocean and not fishy. The head still attached, firm to the touch and translucent in appearance. Smaller the better as they are tastier than the large ones. Prawns have a delicate sweet flavour, versatile and a great addition to any dish. A good source of protein, vitamins and minerals, they are low in calories with no carbohydrates. Though high in cholesterol, they have a good amount of omega-3 fatty acids. Rich in minerals like iron and selenium, an antioxidant. Also, they contain phosphorus, copper and magnesium that helps in building strong bones.
To impart extra flavour to the dish, I have roasted the coconut and spices before grinding them together to a coarse paste. Dried red guntur chillies and whole black peppercorns in the spice paste along with the green chillies contribute to the heat, while tamarind water and kokum lends the sourness that balance the overall taste.
Ensure to use fresh prawns, they should smell like the ocean and not fishy. The head still attached, firm to the touch and translucent in appearance. Smaller the better as they are tastier than the large ones. Prawns have a delicate sweet flavour, versatile and a great addition to any dish. A good source of protein, vitamins and minerals, they are low in calories with no carbohydrates. Though high in cholesterol, they have a good amount of omega-3 fatty acids. Rich in minerals like iron and selenium, an antioxidant. Also, they contain phosphorus, copper and magnesium that helps in building strong bones.
Prawn Sukem
(Serves 4)
Ingredients:
1/2 kg prawns or 40 large prawns
1 large onion (chopped)
4 dried kokum petals (solans)
2 green chillies (slit)
1 cup tamarind water
a handful coriander leaves (chopped)
salt
Dry roast and grind to a coarse paste with 3/4 cup water
1/2 cup fresh grated coconut
6 dried red guntur chilllies
2 teaspoons coriander seeds
1/2 teaspoon turmeric powder (do not roast)
Method:
Shell, devein and wash prawns. Drain well, season with salt, set aside.
Rinse the blender jar used for grinding the paste with 1/4 cup water. Transfer to a pan with onion and tamarind water. Cover and cook on medium heat until onion has slightly softened. Stir in the ground paste, kokum, green chillies and cook until mixture is thick. Incorporate the prawns and cook for a couple of minutes ensuring to coat them with the spice mixture. Check for seasoning and add salt.
Serve hot garnished with coriander leaves.
Note:
(Serves 4)
Ingredients:
1/2 kg prawns or 40 large prawns
1 large onion (chopped)
4 dried kokum petals (solans)
2 green chillies (slit)
1 cup tamarind water
a handful coriander leaves (chopped)
salt
Dry roast and grind to a coarse paste with 3/4 cup water
1/2 cup fresh grated coconut
6 dried red guntur chilllies
2 teaspoons coriander seeds
1/2 teaspoon turmeric powder (do not roast)
Method:
Shell, devein and wash prawns. Drain well, season with salt, set aside.
Rinse the blender jar used for grinding the paste with 1/4 cup water. Transfer to a pan with onion and tamarind water. Cover and cook on medium heat until onion has slightly softened. Stir in the ground paste, kokum, green chillies and cook until mixture is thick. Incorporate the prawns and cook for a couple of minutes ensuring to coat them with the spice mixture. Check for seasoning and add salt.
Serve hot garnished with coriander leaves.
Note:
- Traditionally the spices are not roasted but by doing so, they impart a pleasant flavour to the dish.
- Use local Goa red chillies, as desired.
- No oil, garlic, ginger and cumin seeds used.
- To prepare mackerel sukem, cook with 4 medium-sized mackerels and include 4 tirphal or teppal after gently pounding them a couple of times.