Saturday, November 6, 2021



Today's dish is from our Konkani coastal cuisine and is called Sungta Alle Piyava Ghashi. The name comes from the Konkani terms for the main ingredients which are Prawns (Sungat), Ginger (Alle) and Onion (Piyav). This dish goes great with hot steamed rice.  

My husband and I love shrimps, or prawns as they are commonly called in India. Elsewhere in this blog, you will find recipes for other dishes made with prawns such as:-

Besides being so yummy in these dishes, prawns are rich in Omega 3 Fatty Acids and have an abundance of proteins. So, I make some prawn dish from time to time.

I hope you will like this dish made with Prawns in our Konkani style as much as we do! 


  • Prawns, 20 or about 250 grams
  • Onion, 1
  • Green Chillies, 3-4
  • Ginger, 1 " piece
  • Fresh Coconut Gratings, 1 cup
  • Roasted Byadgi Red Chillies, 6
  • Tamarind, size of a small marble
  • Coconut Oil, 1 tbsp
  • Salt, to taste


Wash the prawns and devein them. Keep aside. 

Chop the ginger, peel and chop the onion, and slit the green chillies

In a mixer jar, grind together the fresh coconut gratings, roasted Byadgi red chillies, and  tamarind to a smooth paste, adding water as required

Transfer this ground paste to a vessel,  add water to bring to a gravy like consistency 

To this add the chopped ginger, onions, slit green chillies, and salt to taste

Mix well and bring to a boil 

Lower the flame and let it simmer for a few minutes

Add the prawns and mix gently 

Cook till the prawns curl to a C shape and get done, stirring gently occasionally 

Do not overcook as the prawns will get chewy, 

Finally, drizzle the coconut oil, mix gently and switch off the gas

Keep the Sungta Alle Piyava Ghashi covered for about 10-15 minutes for it to absorb all the flavours

Serve with hot steamed rice

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