Spicy Prawn~Potato~Hogplum Songa.

"Spicy Prawn~Potato~Hogplum Songa / Curry (Sungata~Batato~Ambado ghalnu Songa)" ... A delicious side dish that is very tasty when served with Dalitoy~Rice or Roti ... so just happily sing a song and relish the songa ... Yummilicious ...

** Songa is a spicy Konkani Saraswat dish that is prepared both in Veg and Non.Veg. ways. It is a dish with slightly waterish masala that is spicy and can be prepared both with addition of ground masala or just using powders. I have always added in a little bit of coconut while grinding the masala to get a better consistency to the masala and it tastes delicious too. Tamarind is added while grinding the masala most of the time, however it’s the season of hogplums so I have added in the same, but if hogplums are not available you can add in tamarind while grinding the masala too. I have posted this recipe in different combinations before and if you use the search option you are sure to find the same. Do try out various mix and match vegetables and enjoy this spicy side dish with your family and friends. 

** Here is the simple method for preparation of "Spicy Prawn~Potato Songa" … My Style … 

** Ingredients : 

Prawns / Sungata / Yetti : 25-30 fresh large sized ones. 

Potato / Batato / Aaloo : 2 medium sized 

Onion / Piyavu / Kanda : 2 large sized 

Hogplum / Ambado : 4 medium sized 

Oil : 2 tblsp 

Mustard Seeds / Sasam / Rai : ½ tsp 

Curry Leaves / Kadipatta / Karbevu : 6-8 

Salt to taste 

Haldi / Turmeric Powder : a pinch to apply for prawns. 

** Masala to be Ground : 

Coconut : 1 heaped tblsp freshly grated. 

Kashmiri Red Chillies : approx. 25 (+/- depending upon individual) 

Coriander Seeds / Dhania / Kottambari : 1 tblsp 

Tamarind / Chinchama / Imly : One small lemon sized ball only if not using hogplum. 

** Shell, clean, de-vein the prawns and wash in plenty of water. Drain off all excess water and put it in a small bowl. Add in a pinch of salt and the haldi powder, mix well and keep it covered aside. 

** Peel off the outer skin of the potatoes and cut them into thin triangular slices. To get such slices you should first cut the potato into 4 pieces lengthwise and then slice them into 1/8 inch thick slices. That way you will get the required triangular slices. Wash them in plenty of water and drain off excess water. Keep this ready aside. 

** Peel off the outer skin of the onions and cut them into medium sized slices somewhere similar to the potatoes and keep them ready aside. Also slice off the stem side of the hogplum and cut them into 4 pieces lengthwise if tender or slices of the sides and retain the seed too and keep it also ready for use. 

** Masala to be Ground : Put the coconut, kashmiri red chillies (optional, you can use any red chillies available to you, kashmiri red chillies are added as they impart a lovely color and are less spicier, so the same can be added on more which will give you more bulk and thicker gravy), coriander seeds and tamarind (if using only otherwise leave it out) and grind to a very fine paste with water. Remove and keep it ready aside. 

** Heat oil in a thick bottomed pan, when hot add in the mustard seeds, when they begin to splutter add on curry leaves followed by onions and fry for a few minutes. Then add in the potatoes and mix well. Add in little bit of water, cover and cook on low heat till 60% done. 

** Now add in the hogplums and mix well. Cover and continue cooking for a few minutes till the potatoes are 80% cooked. Now add in the ground masala, salt to taste and one cup of water and mix well. Bring to a boil, then lower the heat and allow to cook till it slightly thickens. Finally add in the prawns and mix well. Cover and cook for 5 minutes and remove from fire. 

** "Spicy Prawn~Potato~Hogplum Songa / Curry (Sungata~Batato~Ambado ghalnu Songa)" is done and ready to be served. Serve it hot as a side dish with rice and dal or with chapatti / roti / dosa. It tastes great as a side dish with anything. Do not make the gravy too thin or waterish, but of medium consistency. The level of spice can be reduced if desired, but this curry tastes best when it is prepared spicy. Do try it out and enjoy with your family and friends. 

** Note : Hogplums are available only in monsoon, so if you want to prepare this curry during other seasons or if hogplums are not available to you, you can add either one of these like bimbul (tree sorrel), karmbal (star fruit), tender raw mangoes and if you do not want to use any of them you can always add tamarind while grinding the masala. Again You have a choice of adding on tomatoes too, just chop them fine and add them one the onions are fried or you can grind them and add them once the potatoes are cooked too. 

** An Earnest Request : There are many more recipes of different types in the blog. For all my Recipes, use the search option or the label section in the Blog. If you are still not able to find it or have a query, please leave a message in comment section or mail me the same. I will try my best to get back to you as soon as possible. Do try out various types of dishes included in the Blog and Enjoy them with your family and friends and do give me a feedback if possible. I have also started a food group for by the name "KONKANI DELICACIES" where in you will find many more recipes by members and you too can share some of your own. The link to the group is posted on the left side of the blog page. Do join us in our culinary journey. I strongly believe in Sharing and always endorse that "Sharing Is Caring" … Thank You ….