Simple yet most loved, Goan soul
food in one frame. Sungtachi Uddamethi(Prawns curry with urad dal, fenugreek
seeds, rice), plain rice, Tambdi Bhaji, Onion tomato salad with lightly squeezed
lemon juice and salt, Chonak Rava fry(Pan-fried Sea bass marinated with salt,
turmeric, chilly powder and rolled in semolina), and Losnichi Kadi (Goan
special Garlic kokum kadi prepared with fresh coconut milk)
Ingredients
1 cup freshly grated coconut
3-4 red chilies (we use 2 Goan Canacona red chilies and 2
Kashmiri red chilies)
5-6 peppercorns
½ tsp turmeric powder
½ inch tamarind
½ medium-size red Onion slit
½ medium-size Red Onion finely chopped
1tsp rice
1/2 tsp urad dal
½ tsp fenugreek seeds
Salt to taste
7-8 Prawns (cleaned, deveined, and marinated with salt
and turmeric)
Water as required
1 tbsp coconut oil
Procedure
In a pan dry
roast rice, urad dal, fenugreek seeds for 2-3 minutes and keep aside.
In the same
pan dry roast peppercorns, red chilies, Onion slices, coconut, until crispy and
lightly roasted.
In a mixer
jar, add roasted rice and methi seeds and grind into a coarse powder. Set the
powder aside.
In the same
mixer jar, add the coconut roasted mix along with the required amount of water
and grind into a thin paste.
Take a deep
bottom vessel. Add coconut oil to it along with the finely chopped onion.
Once the
onion softens a little add the prawns and toss well until the prawns are well
cooked.
Add the
ground paste.
After a
boil, sprinkle the urad dal, fenugreek, rice powder followed by a dash of salt.
Sungtachi Uddamethi
is ready to serve.
Tips and Notes
Can use red
chilies whichever available but Goan ones bring in that traditional flavor to
the curry.
This curry
also goes well with Chapati or Roti although it is traditionally eaten with
rice.
This curry can be also made with
small and medium-size mackerel fish replacing the prawns.
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