Thursday, May 23, 2013

Sungtache Hooman/Prawn Curry

Sungtache Hooman/Prawn Curry is delicious curry made with coconut and prawns. It can be served with Rice. In konkan area it is served with brown rice/ukade tandul.
 
   
 
Ingredients
  • Prawns/Shrimps 2 cups, peeled and deveined
  • Coconut 1 cup, finely grated
  • Tamarind size of a small lemon
  • Turmeric Powder 1 tsp
  • Chilli Powder 1/2 tsp or 5 dried red chilies
  • Coriander powder 1 tsp
  • Onion 1/2 cup finely chopped
  • ¼ cup of radish/mooli (optional) 
  • salt to taste
  •  oil 1 tsp
  •  water
 
 
Method
  • Wash prawns and marinate with salt, a pinch of turmeric powder and a pinch of chilli powder for about 10 minutes.
  • Grind grated coconut, tamrind, coriander powder, chilli powder to fine paste. Set aside. 
  • In little oil fry onions till golden brown and add prawns and small pieces of radish.
  • Let it cooked covered for about 10 minutes.
  • Add coconut paste to it and around 1 cup of water. Let the curry boil, uncovered for 5 minutes.
  • Adjust the consistency by adding water. Serve with plain white rice.

 

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