Thursday, December 3, 2009

Sungatha Hooman - Goan Prawns Curry

Just serve this prawns curry with plain rice to a seafood lover, and be assured that s/he will thank you profusely!

Sungtha Hooman
Goan Prawns Curry

2 cups prawns/Shrimp

1/2 tsp turmeric powder

1/2 tsp salt

Roast in oil till soft

*1/2 onion

**7 byadgi chilies, roast till it changes to a shade darker

Grind to a fine paste

1 cup fresh coconut, grated

7 peppercorn

1 tbsp coriander seeds

*roasted onion from above

**roasted chilies from above

2 tsp tamarind pulp

1/2 tsp turmeric powder


2 tsp oil

remaining 1/2 onion, chopped


1. Clean, rinse prawns/shrimp. Marinate with salt and turmeric powder. Cover and refrigerate till ready to use.

2. Grind masala to a very smooth paste.

3. Heat oil - preferably coconut oil - in a saucepan. Add remaining 1/2 onion. Saute till onion is soft.

4. Now add marinated shrimp. Stir fry for a minute.

5. Add ground masala and 1 1/2 cups water. Bring to boil.

6. Let it simmer for about 10 minutes.

7. Serve hot with plain rice.

Note -

1. For the authentic flavor, coconut oil can be used.

2. Many Goan cooks prefer to use a piece of "haLkunda" or dried turmeric root.


LinkWithin Related Stories Widget for Blogs