Sungta Randai/Prawns cooked in a red hot coconut gravy | How to make Sungta Randai/Prawns cooked in a red hot coconut gravy

By Anitha Nayak  |  30th Jul 2015  |  
4 from 2 reviews Rate It!
  • Sungta Randai/Prawns cooked in a red hot coconut gravy, How to make Sungta Randai/Prawns cooked in a red hot coconut gravy
Sungta Randai/Prawns cooked in a red hot coconut gravyby Anitha Nayak
  • Prep Time

    0

    mins
  • Cook Time

    20

    mins
  • Serves

    2

    People

289

2





About Sungta Randai/Prawns cooked in a red hot coconut gravy Recipe

This dish is very popular among Konkana’s.. You really need to smell the asafoetida in the dish, the reason this dish is called hinga udda (Hing- asafoetida, udda – water in konkani)is because of it.

Sungta Randai/Prawns cooked in a red hot coconut gravy

Ingredients to make Sungta Randai/Prawns cooked in a red hot coconut gravy

  • Prawns – 225 gms
  • coconut – freshly grated around 1 cup
  • Dried red chilli ’s – 4-5
  • tamarind – 3/4 marble sized ball
  • asafoetida powder – more than a pinch say about 2 pinches
  • coconut oil – 1 tbsp
  • salt to taste

How to make Sungta Randai/Prawns cooked in a red hot coconut gravy

  1. Heat about 1/2 tsp of oil in a tempering vessel or a fry pan and set the heat to medium. Now fry the dried red chilli in the oil till it loses it bright red colour and turns into a light shade of brown or deep red
  2. Take them off heat and cool them. Once it has cooled to room temperature add them along with the tamarind, grated coconut to a food processor jar with some water and grind it to a smooth paste.
  3. Heat about half a litre of water in a pot set to medium heat. Once the water comes to a boil, add the paste of coconut, tamarind & chilli. Mix well
  4. Add some salt to taste. Lower the heat to low. Let this mixture bubble and come to a boil. This is to let the coconut cook.
  5. When the curry is bubbling, add the washed prawns & let them cook. Since prawns cook real quick, check in about 5-6 minutes. Check & adjust the salt. If they are cooked, add the asafoetida & add the coconut oil in. Turn off the heat.

My Tip:

If the curry is too thick add a little water to achieve the consistency you desire.

Reviews for Sungta Randai/Prawns cooked in a red hot coconut gravy (2)

Talat Nawab8 months ago

Nice
Reply

Sujata Limbu3 years ago

looks heavenly!
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