Geeta Baliga | Amchi Food | Sungta Hinga Udka Randayi - Shrimp Asafoetida Curry

Sungta Hinga Udka Randayi literally transaltes to Prawn Asafoetida Water Curry which simply makes Amchi's mouth water... One of my favourites


Ingredients:

Shrimp - 1/2 kg, deshelled, deveined and cleaned
Coconut gratings - 1 cup
Red chilli powder - 1 tbsp or according to ur spice tolerance

Asafoetida/ Hing - 1tbsp (use LG Hing according to ur hing tolerance)

Tamarind - 1 small marble sized

Salt to taste

Coconut oil - 2 tbsp

Method:

1. Grind together coconut, red chilli powder and tamarind to a fine paste.

2. Simmer this masala for a few minutes .

3. Add the washed shrimps in the simmering masala adding very little water because the water leaves out as soon as the shrimps r added. Simmer till the shrimps are cooked.

4. Add salt to taste and asoefotida powder. Drizzle coconut oil in the simmering masala.

5. Stir well and serve withe rice. Yummy...