Comments on: Shrimp gravy (Sungta hinga uda)

By: Mugdha

Mugdha — Mon, 12 Oct 2009 05:25:58 +0000

Hi Shilpa,
I made this curry today. I also added Tepal to it. Turned out yummmyyyyy.

By: Saraswati kamat

Saraswati kamat — Mon, 20 Apr 2009 06:19:09 +0000

Hi,

Will try this out today !!

By: Anjali

Anjali — Sun, 10 Dec 2006 00:10:28 +0000

I love this recipe…

By: Dr. K. B. Mallya, M.D.

Dr. K. B. Mallya, M.D. — Sun, 19 Nov 2006 22:58:53 +0000

Like Manjula said this recipe is called ‘Hummana’…one of my foavorite recipes. What I do though is add Coconut oil and Asafoetida not when the curry is boiling instead after it is taken off the heat. This way I feel you get better taste of both! Small to medium shrimps and from the river will be heavenly!
My mouth is watering already!

Sher… next time try this curry with ‘Soyi polo’ or Idlis!

By: lakshmi

lakshmi — Sun, 12 Nov 2006 03:53:00 +0000

it’s so simple and looks delicious Shilpa.

By: Manjula

Manjula — Sat, 11 Nov 2006 20:27:32 +0000

we call this authentic konkani recipe “hummaNa”. Some people do call it “hinga uda”. This can also be made with boiled potatoes, just substitute the shrimp in this recipe with precooked potatoes.

By: Rajasi

Rajasi — Sat, 11 Nov 2006 20:21:59 +0000

Hi Shilpa,
Oh wow! I am so honored! I am glad that you liked it. This was the recipe which is relished in my friend circle – hinga udak is a tad bit difficult for my friends (non-konkani) to remember so they call it “Orange colored Shrimp Curry”
Thanks for trying!

By: sher

sher — Sat, 11 Nov 2006 18:52:46 +0000

Oh goodness! I think this would be delicious. I love all the ingredients very much. I would love some nice fresh bread to dip in it. Thank you for such a delightful recipe!!