Monday, 31 October 2011

Prawn masala/sungtache tonak

Prawn masala is known as sungtache tonak in konkani and chingri malai curry in bengali.Sungta/chingri stands for prawns in konkani/bengali respectively.This is one recipe which is common to both konkani and bengali cuisine :-)

Ingredients -
prawns (200 gms)
onion (2)
ginger garlic paste
garlic cloves(2-3)
freshly grated coconut (1/2 cup)
potato (1 small)
coriander(dhaniya/kotmir) seeds (1/2 tspn)
black pepper (kali mirch/mirya)seeds (1/4 tspn)
cinnamon (dalchini/tikhi) (1 medium stick)
cloves (laung/lavang)(4-5)
dry red chllies (5-6)
tomato (1 medium)
turmeric (haldi) powder
red chilly powder

Method -
Wash the prawns well and marinate it with salt,haldi and chilly powder for atleast 2 hours.
Take 1 onion and cut it lengthwise(vertical).Chop the garlic cloves.
Put a tspn of oil in a non-stick pan.
Put in the onion,garlic and freshly grated coconut.Stir it on a low flame till a nice aroma comes.Keep it aside once done.
Now dry roast the spices - coriander,pepper,cinnamon,cloves,cardamom(optional),red chillies.
Grind the spices with the onion-garlic-coconut mix to a fine paste.
Heat some oil in a non-stick pan.
Chop 1 onion finely and add to the pan.Let it saute.
Make a paste of ginger-garlic (or can use the ready-made one) and add to the onions.
Once the raw smell of ginger-garlic goes add the finely chopped tomato.
Add salt and let it cook.
After about 2 min, add the chopped potatoes and prawns let it cook.
Add the ground coconut-spice mix to the prawns.
Cover and cook for about 7-8 min.
Add water if the potatoes are not boiled.
Once potatoes are done, prawn masala is ready to serve either with roti/pav or steamed rice :-)

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