Prawns Chilly | Sungta Hinga Tikkat ( konkani )

Prawns Hing Curry or Sungta hinga udha is one of the favorite Konkan Recipe, which smells great with the aroma of asafoetida along the lovely coconut masala cooked along the prawns. It's very basic ingredients from a Konkani pantry & most pantry’s if you live on the coast.. & an aromatic, lip smacking curry with prawns. This time, I tried making ***Chilly Hing flavored Prawns***. Chilly paste was made and then stir fried along the prawns to make a semi dry chilly. Believe me this dish tastes the best after you have it 4-5 hours of preparation. You can also prepare it as pickle and store in fridge for 15 days. I love the aroma of hing along the prawns. This is a must try recipe. Even if you don't like Hing, you will start loving it after trying this simple recipe. So why not try one for self.

 Ingredients
  • Preparation :

    • 1/2 Kg Tiger Praws Cleaned

    Chilly Masala Paste ( Grind the below to fine paste )

    • 15 Red Kasmiri Chilly (Soak it in warm water for 30 minutes before grinding, this helps to give a fine smooth paste)
    • 1 tbsp coriander seeds
    • 1 tsp turmeric powder
    • 1/2 tsp Cumin/Jeera
    • 3 tbsp Tamerind pulp
    • 1 tsp asafoetida powder (if its a paste take generously as per your flavor needs)
    • 3 tbsp coconut oil
    • 1 small tsp turmeric powder

    ( Note: You can also add 1-2 medium tomato puree, if you need less spice, add it along chilli paste and stir fry well. I have used Kasmiri Red chilli, it gives rich red color than spice )

 Method
  • Prawns Chilly | Sungta Hinga Tikkat ( konkani ) Method-1

    I got fresh medium sized Tiger prawns. I love prawns & go crazy for it.

  • Prawns Chilly | Sungta Hinga Tikkat ( konkani ) Method-2

    Clean the prawns well. I have also used the head of prawns. If you dont like you can avoid it.

  • Prawns Chilly | Sungta Hinga Tikkat ( konkani ) Method-3

    The chilli masala paste is ground to smooth consistency.

  • Prawns Chilly | Sungta Hinga Tikkat ( konkani ) Method-4

    • Heat 3 tbsp oil in a kadai. Add the asafoetida powder followed by prawns and turmeric powder.
    • Add little salt. Stir fry the prawns well.
    • You can see that it leaves water.
    • Fry until the prawns curl well and gets cooked, this may take 5-8 minutes.
    • [Note: You can adjust the quantity of asafoetida / hing as per your needs]
  • Prawns Chilly | Sungta Hinga Tikkat ( konkani ) Method-5

    Now add the chilly paste. Adjust the salt if needed.

  • Prawns Chilly | Sungta Hinga Tikkat ( konkani ) Method-6

    • Stir fry well, cook for 10 minutes under medium flame. Keep stir.
    • You can add little water if you want semi gravy and keep it as dry too.
    • When done serve it along rice.
    • It taste better after 4-5 hours of preparation.
  • Prawns Chilly | Sungta Hinga Tikkat ( konkani ) Method-7
  • Prawns Chilly | Sungta Hinga Tikkat ( konkani ) Method-8


You may also like these ...

 Comments