Weekend hangover. That’s exactly what I’ve got now and believe me its even more potent than the one induced by alcohol. The symptoms? Recurring thoughts of a weekend well spent, day dreaming about the good times, dragging yourself to work and counting hours till the next weekend when the week has only begun. Sigh!
But, on the brighter side I’m going to share with you one of my favourite recipes when it comes to cooking for the weekend. Sometimes I get these prawn cravings and it’s so bad that while I’m working on the comp, the fonts seem to morph into little shrimp-like beings. Yes, it is that severe! Prawn curry and rice is one of those simple, no-effort meals and the best part is that you can make it ahead (always tastes better a day later). I only need some sliced onion, a wedge of lime and some dahi to finish of this meal. And leftovers are never a problem in fact, they’re always welcome – I took a huge box full of this prawn curry- rice to work the next day and it was all polished off. Every single grain.
Sungta saung (prawn curry)
Adapted from The Konkani Saraswat Cookbook
1/2 kg of prawns
8 red chillies and 1 tbsp of coriander seeds, both fried in some oil
1 tsp of tamarind paste, I just added a small knob of tamarind
1 tbsp of coconut, grated
1/2 tsp of hing
1/4 tsp of turmeric powder
Salt to taste
Make a paste with the red chillies, coriander seeds, coconut, tamarind, hing and turmeric powder. Add some water to this paste and bring it to a boil until it forms a thick gravy. Lower the heat and add the prawns to this and allow it to simmer until cooked. Adjust the seasoning, turn off the flame and serve hot!
Didn’t I tell you it was simple?
- You can add 1 tbsp of coconut milk in the end if you want a creamier dish.
- Marinate the prawns in some salt, turmeric powder and lime before adding to the gravy, this gives a better flavour.
- Apart from rice, this sungta saung also tastes good with idlies or even dosa.