Friday, December 5, 2008

Hinga Udaak - Prawns curry South Canara Way

It's total blasphemy that I haven't blogged about this signature dish from my family heritage. My aunt coined the word "Hinga Jhinga" for the same curry as Jhinga means prawns in colloquial Marathi.

This Hinga Jhinga is just for you, aunt N, - your most favorite!! Hope you like it.

Sungtha Hinga Udaak
Prawns Asafoetida Curry
2 cups shrimp/prawns, peeled & deveined
1/2 tsp turmeric powder
salt to taste

Grind to fine paste
1 cup fresh coconut
15-20 byadgi chilies (reduce per your taste!), roasted in a drop of coconut oil
2 tsp tamarind pulp

1 tsp coconut oil
1/2 tsp asafoetida powder or 1 small piece of asafoetida dissolved in 1 tbsp water

1. Clean and rinse shrimp. Marinate with turmeric powder. Refrigerate till ready to use.
2. Grind the masala to a fine paste.
3. Pour marinated shrimp in a saucepan. Add masala and 1 1/2 cups water. Add salt.
4. Bring to boil.
5. As curry comes to the rolling boil, add asafoetida powder or asafoetida water.
6. Drizzle coconut oil. Switch off the gas.
7. Serve with plain rice.

1. Similar curry is made with khubbe/tisrya/clams. But generally, raw mango pieces are also added in the Khubbya Randayi/clams curry.


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