Thursday, February 16, 2012

Spicy Prawn Curry...konkani style( sugta hinga udka upkari)

This is my grand mom's recipe and one of my favourite dish.I love this dish because its spicy and slightly different from our typical konkani curry.In this curry we do not use coconut ,only red chillies and tamarind and asafoetida which is cooked in coconut oil for flavor.That is why this dish is called sungta( prawns)hinga udka(asafoetida water) upkari.This special curry  we can  prepare with either prawns ,mussel or shark not with any other fish.It i s very simple and easy curry.So those who love spicy can try this. 

Prawns-1kg(shelled and de-veined )
Kashmiri Red chilly-15-20
Tamarind-1 big lemon sized lump
Asafoetida-2tsp (if it is in powder form)or 1marble sized ball
Salt to taste.
Coconut oil-2tbsp

  • Roast red chillies with a 1tsp of coconut oil on low flame till it changes to dark red.
  • Now grind chillies and tamarind to a fine paste and keep aside.
  • Heat a sauce pan and add coconut oil.
  • In that add ground masala paste and asafoetida powder or asafoetida water and bring to boil.
  • Now add the prawns and cook until the gravy thickens.
  • Serve hot with rice.

Actually its a dry dish which you can keep for couple of days without refrigerating.All you have to do is heat it twice.The next day it tastes heavenly.I prefer this dish little wet which goes well with my boiled rice.The real taste comes from the coconut oil and the asafoetida. 


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