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

1 review
Rate It!
ByAnitha Nayak
Created on 30th Jul 2015
  • 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
  • Sungta Randai/Prawns cooked in a red hot coconut gravy | How to make Sungta Randai/Prawns cooked in a red hot coconut gravy (50 likes)

  • 1 review
    Rate It!
  • By Anitha Nayak
    Created on 30th Jul 2015

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

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, a mouth-watering delicacy which no one can resist. Most people try this amazing dish at restaurants, but with this recipe you can easily make it at home with the same taste. This super quick and easy recipe is written by Anitha Nayak. Sungta Randai/Prawns cooked in a red hot coconut gravy is a dish which demands no explanations, it's a whole world of flavour in itself. Sungta Randai/Prawns cooked in a red hot coconut gravy is a very simple and easy recipe to prepare. The time required to make this recipe is not very much, but the delicious taste it renders is just remarkable. This recipe of Sungta Randai/Prawns cooked in a red hot coconut gravy by Anitha Nayak is perfect to serve 2 people. Even beginners can also try this recipe. The recipe is explained step by step with pictures that it becomes very easy to understand each and every step, which actually turns out to be very useful. So, the next time you have a get together, night party, kitty party or any other occasion don't forget to try out the absolutely amazing Sungta Randai/Prawns cooked in a red hot coconut gravy.

  • Prep Time0mins
  • Cook Time20mins
  • Serves2People
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 (1)

Sujata Limbu2 years ago
looks heavenly!
Reply

Cooked it ? Share your Photo