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Shrimps Curry/ Sungata Ghasi

memyths's picture
Its a tradition in Mangalore to eat fish on Diwali day and my in-laws follow this religiously. Where as at my mom's place we are strict vegetarians on this auspicious day and we dont even eat onion and garlic. This diwali was first diwali after my marriage, so had to keep up both the tradition. That's when Pr and I came out with this idea. He had sungata ghasi and I ate substituting cooked potatoes ;) instead of shrimps.
Ingredients
  Shrimps 40
  Grated coconut 1 Cup (16 tbs)
  Red chilies 7
  Tamarind extract 1⁄4 Teaspoon
  Asafoetida 1⁄4 Teaspoon
  Coconut oil/Any cooking oil 1 Tablespoon
  Water 2 Cup (32 tbs)
  Salt To Taste
Directions

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.

Recipe Summary

Difficulty Level: 
Easy
Cuisine: 
Indian
Course: 
Side Dish
Taste: 
Savory
Method: 
Boiled
Dish: 
Curry
Ingredient: 
Shrimp
Interest: 
Everyday
Preparation Time: 
10 Minutes
Cook Time: 
10 Minutes
Ready In: 
0 Minutes
Servings: 
2
Subtitle: 
Sungata Ghasi, Konkani Delicacy

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