Hinga-Sungta ,A Konkani delicacy

Konkan region ,the vast 720km long coastline in the state of Maharastra, Goa & Karnatak has a lot of diversity in their cuisine.

Evolved from local produce like rice,lentils,coconut,red-chilis,sea-food ..Konkani Cuisine is one of the popular cuisine in India now.

Mostly they are dairy free with the use of fresh coconut milk in an endless combination with different spices.

The fresh made Masalas give true essence to a konkani dish .

Today recipe i am sharing is a very simple to prepare resulting a robust  flavor to your taste-bud.

The asafoetida with coconut-oil makes the dish super delicious.

There is no replacement of coconut-oil in this dish if you don’t like it.But i will suggest to try once .

Print Recipe

Hinga-Sungta

Cuisine

konkani

Prep Time

5 minutes

Cook Time

12 minutes

Servings

person

Ingredients

• 1 cup Prawns Cleaned Medium sized
• 1/4 tsp Turmeric powder
• 1.5 cups Coconut Grated
• 4 chilis Red
• 1 tbsp Tamarind paste
• Salt per taste
• 1/2 tsp Asafoetida (Hing)
• 1 tsp Coconut oil
• 2 cups water

Cuisine konkani Prep Time 5 minutes Cook Time 12 minutes Servings person Ingredients 1 cup Prawns Cleaned Medium sized 1/4 tsp Turmeric powder 1.5 cups Coconut Grated 4 chilis Red 1 tbsp Tamarind paste Salt per taste 1/2 tsp Asafoetida (Hing) 1 tsp Coconut oil 2 cups water

Instructions

1. Mix turmeric powder with the cleaned prawns and keep aside.
2. Make fresh paste of coconut,red-chilis,tamarind and salt.It should be very smooth.
3. Mix prawns in this paste,add water and cook in a pan at medium flame for 7-10 minute.Add hing and coconut oil to it.
4. Cook for 2 minute and you are done.The consistency of the gravy should be little thick.

Recipe Notes

Serve with your bread or rice.I enjoyed next day with bread at break-fast 🙂 which tastes even more better.