Prawn Curry Recipe (Mangalorean Prawns Masala / Sungata Phanna Upkari)

a close up shot of a serving kadai full of mangalorean prawns curry

Prawn Curry Recipe (Mangalorean Prawns Masala / Sungata Phanna Upkari)

step by step recipe for spicy Indian prawn curry (mangalorean style prawns masala curry / sungata phanna upkari)

Course Main Course

Cuisine Konkani

Prep Time 10

Cook Time 40

Total Time 50

Servings

Calories 250kcal

Author Shantala Shenoy Nayak

Ingredients

1½ pounds prawns / shrimp raw, de-veined, tail off

For Marination

1½ teaspoon salt
¾ teaspoon turmeric powder (haldi)

For Curry

¼ cup oil
4 cup finely chopped onion
½-¾ teaspoon salt
1½ tablespoon kashmiri chilli powder
1 teaspoon red chilli powder
1 tablespoon tamarind extract
1 cup water

Instructions

Clean the shrimp well, pat dry the excess water, and then marinate it with salt & turmeric powder for 30 minutes - 1 hour.
In a wide bottomed pan, heat up the oil, and add the finely chopped onions & salt. Saute till the onions turn golden brown. This step takes time and patience, but it is crucial, so don’t skip or rush it.
Once the onions have turned golden brown, add in the kashmiri chilli powder & red chilli powder, and saute for 2-3 minutes till the masalas get lightly cooked. Here you can add a splash of water if required to avoid the masalas getting burnt.
Then add in the tamarind extract, and mix in it.
Finally add the marinated shrimp, along with fresh water, and give everything a quick mix.
Cook covered for about 10 minutes on medium flame, and then about 10 minutes without the lid on, so that the water in the curry reduces a bit.
When the prawns are cooked, and the water in the curry has reduced, prawns masala is ready.
Serve with rotis, chapatis, or rice.

Video

Notes

It's best to use a wide bottomed pan for this one, as mentioned in the recipe, as it will help to roast the onions & cook the prawns faster, and also achieve the dry-ish consistency of this curry.
If you prefer a more liquid-y curry, adjust the quantity of water to suit your preferences. Just remember to adjust salt and spice level accordingly.
The kashmiri chilli powder adds to the color of the dish more than the spice, and the regular chilli powder adds to the spice level of the dish. Adjust the quantity of the two chilli powders to suit your spice preferences. Just also remember to adjust the quantity of the tamarind extract relative to the spice level.

Please note: The nutrition values are best estimates provided as a courtesy. The exact values can vary depending on the exact ingredients or brands used. If you rely on them for your specific diet and/or health issues, please consult a registered dietician or nutritionist.

Nutrition