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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 gravy

Anitha Nayak
0 minutes
Prep Time
20 minutes
Cook Time
2 People
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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.

Recipe Tags

  • Non-veg
  • Goa
  • Sauteeing
  • Main Dish

Ingredients Serving: 2

  1. Prawns – 225 gms
  2. Coconut – freshly grated around 1 cup
  3. Dried Red chilli ’s – 4-5
  4. Tamarind – 3/4 marble sized ball
  5. Asafoetida powder – more than a pinch say about 2 pinches
  6. Coconut oil – 1 tbsp
  7. Salt to taste


  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.

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Talat Nawab
Talat Nawab   Oct-17-2017


Sujata Limbu
Sujata Limbu   Aug-11-2015

looks heavenly!

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