“Sungata- Ambade Hinga Randai, Narlel Tela ghalnu/ Hummana (Prawns- Hogplums Asafoetida Flavored and Coconut Oil flavoured Curry)” … hinga randai is a traditional dish from GSB Konkani Saraswat Cuisine that can be prepared with either Veggies or Non. Veg. … when it’s the season of ambado’s (hogplums) it is a practice to add them to curries to bring in the tart (amshe') taste … my today’s curry (hummana) includes fresh prawns with hogplums … tastes best served with ukde sheetHa (red boiled rice)… Veggies do excuse … Yummilicious …
** I have shared hinga randai (asafoetida flavoured curry) both in Veg and Non. Veg plenty of times in different combinations, which also includes plenty of information. I will be sharing a common link below to those recipes, which you may browse through if desired. Prawns is a versatile fish that appeals to most fish eaters and hing uddaka/ hummana with coconut oil curry is the most preferred curry by GSB’s.
** Addition of sourness is important in curries to balance the taste and in GSB Cuisine; we made it a point to either add tamarind while grinding of masala or any tart tasting veggies as per availability or season. For this recipe, I have added plenty of crushed ambado (hogplum/ amatekayi) which is in season now and it tastes wonderful. If available in your vicinity, do make it a practice to add them to curries.
** I will repeat the recipe here again though there is no difference except for addition of hogplums. Sometimes a small difference in addition of veggies can bring in change of flavor making the dish more delicious despite the masala remaining same. This is so because of the flavor imparted by that particular veggie and that is the case here with hogplums, it just brings about a lovely flavor, try it, sure to be loved.
** Here is the recipe for “Sungata- Ambade Hinga Randai, Narlel Tela ghalnu/ Hummana (Prawns- Hogplums Asafoetida Flavored and Coconut Oil flavoured Curry)” … my style, tastes best served with rice …
** Ingredients :
Fresh Prawns/ Sungata/ Kolambi/ Yetti : 30-35 large sized
Ambado/ Hogplums/ Amatekayi : 5-7
Hinga Uddaka/ Water prepared out of Asafoetida in gummy form : 1 tblsp
(Check how to prepare hinga uddaka at the bottom of this recipe and the picture included in the collage below)
OR
Hing/ Asafoetida Powder : 1tsp
Coconut Oil/ Narlel Tela/ Nariyal Tel : 2 tblsp
Salt/ Namak/ Meeta : to taste
** Masala to be Ground :
Coconut/ Soyi/ Nariyal : 1 cup freshly grated
Kashmiri Red Chilly/ Byadgi Mrichi/ Kumte Mirsanga : 8-10
** Skin and de-vein large sized fresh sungata/ prawns. Wash in plenty of water and keep them ready aside. You can watch cleaning procedure of fish properly from your fish vendor/ relative or a friendly neighbor if you are a newbie as it is very important to clean them properly without applying much of pressure. Close observation once is the best firsthand experience as you really get to learn it perfectly.
** Wash, wipe dry hogplums/ ambado (depending upon its sourness add more if required) and slice off the stem side portion of it. Now either slice the sides of ambado or smash them with a small weight and keep it aside ready.
** Note: The number of hogplums depends on its sourness, so do check and add accordingly as they differ in taste as per region. Also, remember to avoid tender ones and use the ones with thick formed seeds within for this curry.
** Note: For preparation of curry you can use any one of the tart tasting fruit/ veggie mentioned here like, bimbul (tree sorrel fruit), ambado (Hogplum), karmbala (carmbola/ starfruit), ambuli (raw mango), harvo tomato (raw- green tomato), sun- dried kokum, sun- dried kudampuli or as is available region wise. In case you do not have access to any one of the mentioned tart tasting veggies or they are not available or if you do not want to use them then for any reason, do not worry, you can always add in a small marble sized piece of tamarind (chinchama/ Imly) while grinding the masala which is the pattern followed in most GSB homes while grinding masala for any curry.
** Masala to be ground : Add into a mixer grinder the freshly grated coconut, kashmiri red chillies (roasted in a little bit of oil) and grind to a fine paste with just required amount of water. Remember to add a small marble sized piece of tamarind while grinding only if you are not adding ambado/ hogplums to the curry. I have not added tamarind as I have used ambado/ hogplum to the curry.
** Add ground masala in a wide stainless steel vessel adding enough water to bring to a required gravy consistency (not too thin textured). Add crushed hogplums along with broken pieces if any and bring to a boil on medium heat, when you bubbles appearing on the surface add cleaned and kept prawns, salt to taste and mix well. Once again, bring the curry to a boil on medium heat and when you see bubbles on surface, lower the heat to minimum and simmer the curry for just about 3-5 minutes.
** Note : Once you have added prawns do not cook for long time, the prawns if cooked for more time will get hardened. It does not take much time for any fish to be cooked. Hardly takes 5 minutes, so please be careful with timings.
** Lastly add a hinga uddaka (prepared asafoetida water), narlel tela/ coconut oil to the curry and mix well. Remove from heat and keep it covered aside for the curry to settle and the flavors to be infused. In case you do not want to or do not have prepared asafoetida water do not worry, just heat the coconut oil, when hot add the hing powder, remove immediately from fire (do not let it burn, it takes just 2-3 seconds only to cook) and temper the simmering curry, mix well, remove and let rest.
** “Sungata- Ambade Hinga Randai, Narlel Tela ghalnu/ Hummana (Prawns- Hogplums Asafoetida Flavored and Coconut Oil flavoured Curry)” is done and ready to be served. Tastes best served with ukde sheetHa (red boiled rice) or plain cooked rice. However, for any reason if you do not prefer or do not want to serve with rice just try out other options like roti, idly, dosa or shevai, they all taste well in combo. In most homes in my community and in southern parts of India rice is the staple diet during meals with curry dishes especially ukde sheetHa (red boiled kerala matta rice). You can also try mildly spiced pulav, children will love it as they are always partial toward pulav. If you love fish curry or southern style recipes, then you must give this dish a try, tastes wonderful.
** For Preparing of Hing/ Asafoetida Water From Gummy Hing : Hing water is prepared by putting a small marble sized gummy hing (available in South Indian Stores) into a glass bottle and adding about a small cup of boiled and cooled water to it. Within a few hours the hing will slowly melt and you will get a thick whitish liquid. This is known as hinga uddaka/ asafoetida water. You can store this in fridge and use sparingly as and when needed. We GSB Konkani Saraswat Community usually prepare the same and keep it in the fridge always and use the same for dal, patrado or any other hummana etc. If you do not have the gummy hing or have never used or seen it, check out the picture collage, I have shared the same. Again, if not available, no issues, you can add hing/ asafoetida powder in which case always add it into the hot oil while tempering to get a good aroma.
** Sharing below links to “Prawns” recipes shared in the Blog along with links to similar Hummana recipe, please browse through for more choice of recipes in various combinations and try them out in leisure …
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