Friday, February 5, 2021



My husband and I love shrimps, or prawns as they are commonly called in India. Today's recipe is for a dish from our Konkani coastal cuisine called Sungta Humman. Prawns are known as Sungat in Konkani and Humman is a spicy-tangy coconut based curry.  

Prawns are rich in Omega 3 Fatty Acids and have an abundance of proteins . 

I have used my favourite and ever dependable roasted Byadgi Red chillies. I always have some roasted ones ready at home. If you don't have them ready, you will need to roast them in a little oil. Based on the spice level you relish, you can use Byadgi with other chillies like Guntur if you wish, but here I have used only Byadgi Red Chillies which are not that spicy but give a good colour to the dish. 

As you would have seen from many of my recipes, I always add 1 tsp of Raw Rice for grinding the masala to give it a better texture, but this is optional.

In making this dish, remember that prawns get cooked pretty soon so you need to be a little careful. Overcooked prawns tend to get chewy. 

We love this Sungta Humman served with hot steamed rice! 


  • Sungat ( Prawns),  20-25 or about 250 gms,
  • Coconut Gratings, 1 cup
  • Roasted Byadgi Red Chillies, 6-8
  • Tamarind, a marble sized ball
  • Raw Rice, 1 tsp 
  • Asafoetida Powder, 1/4 tsp
  • Coconut Oil, 1 tbsp
  • Salt, to taste


Wash, peel and devein the prawns, clean them and keep aside
In a mixer jar, grind together the coconut gratings, roasted Byadgi red chillies, tamarind, and raw rice to a smooth paste adding the required amount of water. Keep aside 
Dissolve the asafoetida powder in a little water and keep aside 
Heat the ground masala in a wide-mouthed vessel , add salt to taste, 
To this add a little water to adjust the consistency and bring to a boil
Reduce the heat and add the prawns 
Cover and let this simmer for 5 minutes or till the prawns are fully cooked, stirring gently occasionally 
Please note that prawns get cooked quite fast. When the prawns are fully cooked they curl to a C shape
Switch off the gas, and add the asafoetida water and coconut oil. Mix gently again
Keep covered for 15-20 minutes for the Sungta Humman to get fully infused with the asafoetida and coconut oil flavors 
Serve with steamed rice

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