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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.
Nice
looks heavenly!
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.
SERVING: 2
I load my dishes with more excitement than you will find in other new recipes that are getting far more attentions.
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71, Sonali Park,
Kolkata, West Bengal - 700084
Same as Shipping Address
John Doe
1713 Peaceful Lane, Cleveland
Ohio
44115
****8425
Item(s) Subtotal: ₹689.00
Shipping: ₹0.00
Total: ₹689.00
Grand Total: ₹689.00
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