Name: Sungta Randai/Prawns cooked in a red hot coconut gravy recipe by Anitha Nayak at BetterButter
Cook time: 20 min
Total time: 20 min
Yield: 2
Ingredients: 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

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.

Ingredients Serving: 2

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

Instructions

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
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.
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
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.
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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