Sungata che ambat is an absolute favorite in my household. Growing up, we used to relish this dish with rice, paired with a side of fried prawns that my mom would make absolutely delicious. This recipe is inspired by her culinary expertise. The prawns, whether wild-caught or sourced from the coastal regions, impart a subtle sweet taste that elevates both the curry and the fried prawns to the next level.
When I got married, this same curry became a delightful accompaniment to a simple veggie pulav, served alongside some dhai kanda (onion coated with yogurt). I believe this is a classic recipe enjoyed in every Konkani household.
The memories of enjoying Sungatache ambat with my family, coupled with the versatility of this dish in different culinary settings, make it a timeless and cherished recipe in our home.
How to make Sungata Ambat (Prawn Curry):
Start by prepping the ingredients required to make Sungata Ambat. Next, grind the coconut along with the ingredients mentioned in the recipe and set it aside. In a pot, heat some coconut oil and fry the onions until slightly golden. Follow this by adding the prawns and cooking them until they turn pink in color. Add the ground coconut mixture along with some water, if required, and salt to taste. Bring it to a nice boil. Turn off the flame and set it aside for some time to allow the flavors to marinate with each other and impart a nice flavor to the curry.
Serving suggestion for Sungata Ambat (Prawn Curry):
Serve this delightful Sungata Ambat with a side of steaming rice or chapati.
Sungata Ambat (Prawn Curry)
Ingredients
For the Coconut-Coriander-Tamarind Paste:
- 1 cup tightly packed shredded coconut fresh grated or frozen
- 2 tsp coriander seeds
- 1- inch piece of tamarind
- 7-8 red chilies adjust to your spice preference
- 1/4 tsp turmeric powder
- water
For the Main Dish:
- coconut oil any oil
- 1 large onion finely chopped
- A handful of prawns
- 1 small green chili slit (optional, adjust to your spice preference)
- 1/2 inch ginger crushed (optional)
- Salt to taste
Instructions
- Begin by making the coconut-coriander-tamarind paste:
- In a blender or food processor, combine the shredded coconut, coriander seeds, tamarind, red chilies, and turmeric powder.
- Grind them into a fine paste. You may need to add a little water to aid the blending process, but use as little water as possible to maintain a thick paste consistency.
- In a cooking pan, heat some oil over medium heat. You can use coconut oil or any cooking oil of your choice.
- Add the finely chopped onions to the heated oil and sauté them until they become translucent.
- Add the prawns to the pan and cook until they turn pink and are cooked through.
- If you like it spicier, you can add the optional green chili and crushed ginger to the pan. Sauté them for a minute.
- Now, add the ground coconut-coriander-tamarind paste to the pan. Mix it well with the onion and prawn mixture.
- Add salt to taste and simmer the mixture for a few minutes to allow the flavors to meld together. You can adjust the consistency by adding some water if needed. The dish is usually semi-thick in consistency.
- Once everything is well combined and the flavors have infused, remove the pan from heat.
- Your Konkani-style Sungata Ambat is ready to be served. It’s typically served with steamed rice, and the flavorful coconut-based gravy pairs wonderfully with the prawns and spices.
- Enjoy your Sungata Ambat, a traditional Konkani dish with rich coastal flavors!
