Sungtachi Curry (Konkan Prawn Curry)
Plump prawns simmered in a fiery red coconut-masala gravy sharpened with kokum, a quintessential Konkan coastal curry eaten with steamed rice.
- Prep
- 20 min
- Cook
- 25 min
- Total
- 45 min
- Servings
- 4
- Difficulty
- Medium
- Calories
- 260 kcal
Equipment
- •Earthenware or clay pot
- •Blender
Nutrition
Per serving, approximate
- Calories
- 260 kcal
- fat
- 15 g
- carbs
- 9 g
- fibre
- 3 g
- protein
- 24 g
- calories
- 260 kcal
Instructions
- 1
Toast grated coconut, dried red chillies, and coriander seeds in a dry pan until lightly browned and fragrant.
- 2
Blend the roasted mix with garlic and a little water into a smooth masala (spice paste).
- 3
Heat oil in a clay pot or heavy pan. Fry chopped onion until it turns golden.
- 4
Stir in the ground masala paste. Cook on medium heat for 6-8 minutes until oil separates.
- 5
Add turmeric, salt, and 300 ml water. Bring the liquid to a gentle simmer.
- 6
Add prawns and tamarind pulp or kokum (sour dried fruit). Cook for 8-10 minutes until the prawns are just cooked through.
- 7
Sprinkle with coriander leaves and serve hot.
Chef's tips
Do not overcook the prawns as they turn rubbery quickly; add them only once the gravy is ready. Roasting the coconut mixture well gives the curry its deep flavour.
Ingredient substitutions
- prawns → boneless fish chunks
Storage
Refrigerate for up to 1 day; seafood curries are best consumed fresh.
Reheating
Reheat gently on low heat just until warmed through.
Common mistakes to avoid
- •Cooking the prawns for too long, which makes them tough and chewy.
Serving suggestions
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