Sungta Randai/Prawns cooked in a red hot coconut gravy

By Anitha Nayak  |  30th Jul 2015  |  
4 from 2 reviews Rate It!
  • Photo of Sungta Randai/Prawns cooked in a red hot coconut gravy by Anitha Nayak at BetterButter
Sungta Randai/Prawns cooked in a red hot coconut gravyby Anitha Nayak
  • Prep Time

    0

    mins
  • Cook Time

    20

    mins
  • Serves

    2

    People

301

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 is a mouthwatering dish which is perfect to serve at any occasion. It is a recipe of Goa cuisine which is very famous in the whole worldwide. This is very amazing in taste and it contains a lot of health benefiting nutrients. It is a quick and easy recipe and you can easily prepare restaurant style Sungta Randai/Prawns cooked in a red hot coconut gravy at your home. Sungta Randai/Prawns cooked in a red hot coconut gravy by Anitha Nayak will help you to prepare the perfect Sungta Randai/Prawns cooked in a red hot coconut gravy at your home. You don't need any extra effort or time to prepare this. It just needs few minute for the preparation and 20 minute for cooking. Whether it is a grand party or a normal kitty party, it is a perfect dish to serve and to get the compliments from your guests. This recipe follows the perfect art of cooking that gives an amazing texture to this and differentiate it from other dishes. In the Better Butter recipes, you will find the step by step process of this recipe by which you can know how to make the delicious Sungta Randai/Prawns cooked in a red hot coconut gravy.

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 Nawab3 years ago

Nice
Reply

Sujata Limbu5 years ago

looks heavenly!
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