2 tbsp Coconut Oil
½ tsp Asafoetida
250 g Small Deveined Prawns
6 Dried Red Chilies
200 g Grated Coconut
2 tbsp Tamarind Juice
1.50 cups Water
Salt (As per Requirement)
Blended Coconut Masala
1
Roast 6-7 Dried Red Chillies along with 1 tbsp of Oil for 2-3mins
2
Blend in Coconut, Roasted Dried Red Chillies, Tamarind juice, and 1/2 glass of water into a semi-liquid paste.
Making of the Prawn Asafoetida Curry
3
In a saute pan, Add in 1 glass of water and pour in the Blended Masala, and Cook for at least 5 mins.
4
Add in some salt to taste, 1/2 tsp of Asafoetida, and 2 Tbsp of Coconut Oil and Mix them well.
5
Add about 250gms of Small Prawns and Cook the curry till the Prawns are cooked well.
6
Sungta Hinga Udda is now ready to be served with some hot steamed rice!
Ingredients
2 tbsp Coconut Oil
½ tsp Asafoetida
250 g Small Deveined Prawns
6 Dried Red Chilies
200 g Grated Coconut
2 tbsp Tamarind Juice
1.50 cups Water
Salt (As per Requirement)