Sungta Panna Upkari/ Spicy Prawn Curry seasoned with Onions-Tomatoes.

Sungta Panna Upkari/ Spicy Prawn Curry seasoned with Onions-Tomatoes. ... A Special Konkani Delicacy from Saraswath Cuisine prepared in every fish lovers home and relished with rice .......

This one is a typical Amchi dish. All fish eaters from GSB / Konkani Saraswat Community are familiar with this one and enjoy this spicy curry with rice. It is prepared grinding chillies without coconut adding in only tamarind and coriander seeds, but I add in a little bit of coconut to get a little bit of more gravy in the curry. Actually, you can say I am an coconut fan, I like my gravies with addition of little bit of gravy which gives a good texture. Once again addition of tomatoes is a matter of choice. We like it this way, you can leave out the tomatoes and just add in enough tamarind while grinding too. This dish can be served with Dalitoy (spiced tuvar dal) and Rice or with roti. Goes very well with freshly prepared shevai or panpole too. Whenever I prepare shevai at home, I either prepare this curry or batate songa as an accompaniment to it. Tastes simply awesome. 

Ingredients :

Fresh Prawns : 25-30 large sized.

Coconut : ½ cup freshly grated.

Kashmiri Red Chillies : 15-20.

Coriander Seeds : 1 tsp.

Tamarind : Small marble sized.

Onions : 2 medium sized.

Tomatoes : 1 large or 2 medium sized.

Salt to taste.

Oil : as needed.

Shell off, devein, clean and wash the prawns in plenty of water. Keep them ready aside.

Wash and cut tomatoes into cubes. Keep these ready too.

Peel off the skin and chop the onion into fine pieces. Keep this ready aside.

Masala to be ground : Grind to a fine paste Coconut with tamarind, chillies and coriander seeds using very little amount of water. The paste should be very fine. Remove and keep this ready aside.

Heat ½ cup of oil in a thick bottomed kadai / pan. When hot add in the finely chopped onions and fry on medium heat till brown in colour. Now add in the ground masala and mix well. Fry for a minute or two and then add in the chopped tomatoes. Add water, say about a cup, salt to taste, mix well and bring to a boil. The gravy should be of semi thick consistency. 

Now add in the prawns and cook till done. The prawns do not take much time to cook, say about 3-4 minutes only. If you cook for more time, they harden up. So do not overcook them. 

Remove, cover and keep aside for 15-20 minutes before serving them hot with Rice-Dalitoy or roti. You can serve this dish with panpole or shevai too which tastes awesome. You can also prpepare this curry and keep it overnight as the curry tastes even better the next day. Do try out this awesome recipe and leave a comment below, It really helps in knowing if you have liked the same. Also do mention if you have made in any changes too.