• 25 small size prawns 2 cups grated coconut 1 teaspoon coriander seeds 4 black peppercorns 3 red chillies A pinch of asafoetida (hing) 1 teaspoon tamarind pulp 2 drumsticks or 1 radish or ½ raw mango(cut into pieces) 1 small onion chopped finely Salt to taste

Goans love their fish curry rice very much. The preparation for each curry varies  according to the taste of the fish. Some variety of fish has strong fishy smell and by using ginger or triphala we try to kill the smell. Some  Goans use ginger garlic paste in their prawn curry but I personally enjoy mine as per the Sungtan che hooman recipe given below. The secret of making a good prawn curry lies in grinding the coconut to a fine paste.

METHOD:

  1. Clean and shell the prawns / sungtan. Apply salt and keep them aside for 15 minutes
  2. Grind to a fine paste grated coconut, turmeric powder, coriander seeds, peppercorns and red chillies.
  3. In a pan add 2 cups of water, onion and the drumsticks. Cook till drumsticks are done.
  4. Add a pinch of asafoetida or hing.
  5. Now add the prawns to the above and cook till the color of the prawns changes.
  6. Add the ground coconut paste, salt and tamarind pulp. Cook the curry for 5 minutes.
  7. The prawn curry is ready to be served with steamed rice.

 

Sungtan Hooman

Konkani: SungtanHindi: JhingaMarathi: Kolambi

English: Shrimp, prawns

Italian: gamberetto

Persian: meygu

Spanish :gamba,langostino,camaron,cigala,quisquilla y quisquillon

French: une crevette

In Portuguese: camarão.

In German: Garnele

polish: krewetka

Turkish: karides

In Vietnamese: tôm/shrimp, tôm he/prawn

Finnish: katkarapu

Arabic: ruubyaan

Japanese: ebi