Sungat (Prawns) Curry and Talel Sungat (Fried Prawns)

Prawns fry and Curry
Prawns fry and Curry

Recipe Info:

Today I am going to share one of the most famous and delicious Gomantak food. Sungta Ambat known as prawns curry and Tallel Sungta means fried prawns. This is a GSB cuisine from Karwar Karnataka which lies on the river Kali. With richness in fish and coconuts, Karwaris are known to be a thorough fish consumers and their cuisines include coconuts which gives their food a delicious finger licking taste.


Preparation time: 30 minutes

Cooking time: 30 minutes



For Gravy:

20-25 Prawns;

1 cup grated fresh coconut;

2 tbsp. of Coriander Seeds;

3 whole black peppercorns;

3-4 Dry Red chillies (I would recommend Bedgi mirchi for good color);

1 tbsp. tamarind;

½ tbsp. Turmeric Powder;

1 tbsp. Red Chilli Powder (adjust as per the spiciness of the gravy);

2 Onions finely chopped;

1 Potato, peeled and cut;

3 tbsp. Cooking oil for Gravy;

Oil for roasting spices;

Salt as per taste.

For Fried Prawns:

10-12 Prawns;

2 tbsp. Lemon juice;

¼ tbsp. Turmeric powder;

1 tbsp. Red Chilli Powder;

1 tbsp. Coriander Powder;

¼ cup Rava (Sooji/Semolina);

¼ cup of Rice flour;

Salt to taste;

Oil for frying.


How to Cook?

Prawns Curry

  • For curry, clean the prawns. Don’t forget to remove the thread.

  • Apply turmeric, tiny amount of salt and set it aside.

  • Heat oil in a heavy bottom pan. Add coriander seeds and Bedgi mirchi and cook it for about a minute.

  • Add coconut, peppercorns, tamarind and ¼ piece of onion. Add sufficient water and grind it in a mixture in fine paste. Keep it aside once done.

  • Heat oil in a heavy bottom pan and add potatoes and Red Chilli powder. Mix well and cook it for a minute. Add enough water almost covering the potatoes. Cover and let it cook.

  • When potatoes are cooked add prawns and sauté well. Add salt as per taste. Now, cover and cook both potatoes and prawns.

  • Once cooked add the paste. Mix well and add water as required to bring curry to a medium evenness. Bring it to boil. Check for seasoning.

  • Keep on simmer for few minutes till the paste is finely cooked. If the gravy gets thick then add water to bring it to medium evenness. Boil it for couple of minutes and the gravy is ready to serve.

Fried Prawns:

  • Add prawns, lime juice, spice powder and salt in a mixture bowl. Marinate it well.

  • In rice flour, mix Rava and marinated prawns well.

  • Shallow fry the pieces and shallow fry it in hot oil on both sides on a low flame.

  • Once fried keep aside and squeeze few drops of lemon juice and coriander for garnish. Serve hot.


Pinakin's tip:

To make curry little sour add Kokum Sol. I have made it by adding tamarind. However, Sol or Tamarind it won’t affect the taste.


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