Tuesday, April 16, 2013

Prawn Saaru/Sunghta Soi Bhaajjunu Saaru

In the summer heat when spicy food makes one thirsty, here's an alternative, a slightly easy on the gastronomy, Prawn Saaru. This is the modified version of Sunghta Soi Bhaajjunu Ghashi as prepared by Sujatha Baliga, my Sister in Law's sister. She gave us the recipe for that ghashi long ago but I lost it. I came out with my own version.
This is almost like phannaupkari but added roasted grated coconut makes this tasty and aromatic. Slight tang, a hint of coriander powder and limited use of chilli powder makes this best suited accompaniment with boiled red rice. Suggested combo meal is boiled red rice with Prawn Saaru, alsande upkari, mango pickle and fried fish.
Small or medium Prawns(Preferably brown Karkadi) - 500 Gms
Turmeric powder - A pinch
Grated Coconut - 2 tbsp
Chopped Onions - 2 tbsp
Red chilli powder - 2 tsp
Kashmiri chilli powder - 1 tsp
Coriander powder - 1 tsp
Tamarind - Cherry size ball
Coconut oil - 2 tsp
Water - 500 ml
Salt - to taste(Approx 1 tsp)

Clean, de-vien and wash prawns.
Marinate the prawns with turmeric powder and salt for 1 hr.
Dry roast the grated coconut till golden in colour.
Grind coarsely with little water. I prefer it as it is.
Make a thick extract of tamarind in little water.
Heat oil in a wide mouthed earthen pot or in a thick bottomed pan.
Fry the onions till golden.
Add the roasted coconut paste, red chilli powder, salt to taste and coriander powder.
Fry till raw smell disappears.
Add the tamarind extract and fry.
Add water, bring to a boil, cover and simmer for 10 mins.
Add the prawns and allow to boil.
Cover again and simmer for another 5 mins or till prawns are cooked.
Check for salt and serve hot.

1 comment:

Unknown said...

looks interesting and new to me :)


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