Prawns cooked in coconut gravy are called Sungta hinga udda in Konkani. This dish is very popular among GSB Konkanis. Prawns are called SUNGAT in Konkani. You really need to smell the asafoetida in the dish, the reason this dish is called hinga udda (Hing- asafoetida, udda – water in Konkani)is because of it.
Ingredients
250 gms cleaned and deveined prawns
1 cup fresh coconut gratings
4-5 dry red chillies
small marble sized tamarind
2-3 pinches of asafoetida/hing
Salt to taste
2 tbsp coconut oil
Procedure
Ina half tsp of oil roast the red chillies till it changes the color.
Grind coconut with roasted red chillies, tamarind and hing. Make a smooth paste.
Put the masala in a vessel, and add salt, and water to adjust the consistency of the gravy.
Add the cleaned prawns and let the curry boil. Once it starts boiling simmer the flame and cook for 5 minutes.
Turn off the flame and garnish the curry with coconut oil.
Serve hot curry with rice, idli, or idiyappam.
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