Mangalorean Prawn Curry
(Sungta Humman)

Serves: 4  Cooking time (approx.): 15 minutes Style: South Indian (Mangalore) Non-Vegetarian 500  gram(s) fresh headless prawns shelled, deveined and cleaned 2  tablespoon(s) coconut oil 1  teaspoon(s) asafoetida powder salt to taste Grind to a fine paste: 1  medium coconut grated 8  dry red chillies roasted in coconut oil 1  tablespoon(s) tamarind paste water as required Combine the ground paste, prawns, asafoetida powder and salt in a heavy-bottomed pan. Add water (to make a gravy of thinner consistency if desired) and mix well. Bring to a boil on medium heat. Mix in the coconut oil and keep on low heat for about 15  minutes or till the prawns are cooked and the gravy is thick. TIPS: Coconut oil and asafoetida form the essence of the flavor in this curry; hence, they are an absolute must. Any other oil will make a considerable difference in taste and would not be as flavorful. The amount of asafoetida can be increased or decreased as per taste. Mussels can be used in place of prawns. Mussels can be cooked the same way as clams as in Clams Stir-Fry (Teesrya Koshimbiri) except that both the shells have to be discarded in this case. There is an abundance of coconuts on the Mangalore coast, so naturally the Mangaloreans are liberal in using coconuts and simply love their gravies to be thick and spicy! Serve hot with: plain boiled rice

 
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