Prawns Sukha or sungtache sukhe is a delicious Goan recipe. This prawns sukha Goan recipe and is very easy to cook. Sukha means dry and this can also be called as a prawns stir fry Goan style. It has a spicy and sour taste. The spiciness of green chili and red chili powder and sourness of raw mango. If raw mango is not available, you can add “bimla” or bilimbi too. I never added hog plums (ambade), but you can give it a try.
Goan prawns sukha or sungtache sukhe has many memories linked to it.
It was my favorite childhood comfort food. The value of this dish was only realized when I went to hostel during post-graduation and missed my mom’s food. I still love this dish and my mom makes it for me whenever I visit her.
This prawn’s sukha needs minimum amount of oil you can even make it without oil. Add all ingredients in a kadai or utensil and simmer by adding little water. In today’s sungtache sukhe recipe, I have added very less oil and sautéed onion. Then added other ingredients like green chili, chopped prawns, raw mango, chili and turmeric powder and grated coconut. Mix well and add salt to taste. Garnish with chopped coriander leaves. It adds a yummy flavor to the sungta sukhe recipe.
You can serve the prawns sukha with steamed rice, sardines curry, rava fried mackerel and kokum kadi. Oh yes, you can even take this prawns sukha in the tiffin box and have it with rotis or chapatis. My mom used to pack it in my tiffin during my graduation days my adding it as a filling in pav as a sandwich. It tastes yummy.