Sungta hinga uda(konkani) or Prawns curry - asafoetida flavor is a very simple easy make konkani recipe. Prawns in a thick and spicy coconut gravy with coconut oil and asafoetida is an absolute favorite of the people of Mangalore. Asafoetida is the primary source of flavor in this recipe, avoid adding garlic/onion here. If this curry kept for next day, it still tastes better. I bet u ! You will love this flavor.
1 cup medium prawns
2 cup grated coconut
15 red chilies
3 tbsp thick tamarind extract
1 small tbsp asafoetida thick paste
4 tea spns coconut oil
Salt to taste
If asafoetida smell is too strong, reduce the amount, but when this dish is ready, it should have a distinct smell of asafoetida and coconut oil.
2 cup grated coconut
15 red chilies
3 tbsp thick tamarind extract
1 small tbsp asafoetida thick paste
4 tea spns coconut oil
Salt to taste
- Grind coconut, tamarind and red chilies to a smooth paste.
- In a vessel, mix the paste with shrimp.
- Add sufficient water to make a consistent thick gravy, add salt to taste.
- When the curry starts boiling, fry asafoetida coconut oil till it drizzles.
- Serve hot with boiled rice or chapathi/ bread.
If asafoetida smell is too strong, reduce the amount, but when this dish is ready, it should have a distinct smell of asafoetida and coconut oil.
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