Sungta hinga uda is a traditional konkani preparation. Sungta or sungat means Prawns and hinga or hing means Asafoetida and uda means water.This is strongly flavored with Asafoetida which is mind blowing.It is best served with boiled rice.A piece of fried fish to accompany the dish completes the meal.In Mangalorean homes it is still served on plantain leaves on few special occasions like Diwali which is very authentic.Other than prawns this same masala is used to prepare shark fish,potatoes and Arbi(colocasia).Cooking sea food is my forte which I inherited from my mother and mamama(maternal grandma).
Coconut oil-3tsp(for the garnish)
Ingredients for the masala:
Short red chillies(fried in 1-2 tsp oil)-5
Long red chillies(fried in 1-2 tsp oil)-7
Hing paste –1/4 marble sized
Salt –to taste
- Wash,clean and devein the prawns.
- Add salt to the prawns and boil in half cup water for 10 minutes.
- Grind the masala in a grinder under ingredients for the masala to a very fine paste.
- Add the masala to the prawns and take a boil.
- Simmer for few minutes and cook til done.
- Garnish with coconut oil.
Adding raw mango,sorrel fruit enhances the flavor.
You may or may not keep the tails intact.