SUNGTA HUMMAN (PRAWN CURRY)
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