Sungat means prawn/shrimp and hinga uddak means asafoetida mixed with water. This is a classic konkani non-veg recipe. Extremely easy to make and turns out amazing every time. This is a coconut based gravy. Authentically the asafoetida crystals have to be diluted in water and poured in the gravy along with the raw coconut oil in the final step but nowadays we fry them a bit and grind it along with the masala. I find this easier because it takes forever to dilute the crystals, we have to soak it overnight in very little water, stirring it occasionally. This cannot be done with powdered hing because it does not mix well with water. I have used a clay pot to cook this in. This gives it a very unique flavor.

Ingredients:

• Shrimp- 1 lb (500 gms)
• Grated Coconut – 1.5 C
• Dried red chillies- 10/13
• Byadgi red chillies- 8/10
• Asafoetida(hing)- a few crystals/ 1/4 Tsp if using powder
• Tamarind concentrate- a smidge about 1/8 Tsp
• Salt- to taste
• Turmeric powder- 1/4 Tsp
• Coconut oil- 1 Tbsp+ a smidge (for roasting )

 

Method:

1. Clean and wash Shrimp properly and marinate it with a little salt and turmeric powder.
2. Roast the red chillies with a smidge of oil. Fry the asafoetida crystals along with the chillies when they are half done to fluff the crystals up.
3. Grind the roasted red chillies and fried asafoetida along with the grated coconut, tamarind concentrate and salt. Add sufficient water to make a fine paste.
4. Heat the ground masala along with sufficient water(be mindful that the shrimp itself lets out water while cooking) in a kadai. As the masala begins to boil drop the shrimp one by one in the curry and let cook.
5. Once the shrimp has cooked thoroughly adjust the consistency of the curry, adjust salt and finally drizzle a Tbsp of raw coconut oil just before switching off the heat.
6. Enjoy with white rice.