Shrimps Curry/ Sungata Ghasi
|Grated coconut||1 Cup (16 tbs)|
|Tamarind extract||1⁄4 Teaspoon|
|Coconut oil/Any cooking oil||1 Tablespoon|
|Water||2 Cup (32 tbs)|
Grind coconut along with red chillies and tamarind extract into a smooth paste.
In a pan bring this paste to boil by adding 2 cups of water.
Add shrimps and cook on simmer.
Mix asafoetida with couple of spoons of water and add it to shrimps when they are are par cooked (80% cooked).
Add coconut oil, salt and boil it for 3-4 minutes.
Serve hot with rice.