Kokum Shrimp(Sola sungat or sungta khoLu)

KhoLu” is the red liquid part of pickles (generally mango pickle). But here, I think KhoLu means pickle. So this can be called as Shrimp pickle. ‘Kokum’ is called as ‘Sola‘. The most popular shrimp pickle among Konkanis is here. But “Kokum Shrimp” is my Aayi’s own recipe adapted from kokum bangada.

This is one of the simplest and tastiest shrimp recipes. This literally gets ready in 10mins. As I am a big fan of shrimp, I keep making this dish very frequently. I found a pack of kokum in Indian store here. So I prepare this when I want to have something tasty but don’t want to spend too much time in kitchen.

15-20 shrimps
1 tea spn finely chopped garlic
3/4 tea spn coriander powder
A pinch turmeric
3/4 tea spn chili powder
2-3 kokum pieces

Add chopped garlic, coriander powder, chili powder, turmeric and salt to the cleaned shrimp.
Heat oil and fry shrimp for few mins.
Add 1/4 cup water in the vessel used for mixing spices. Then pour it over shrimp.(optional, if using frozen shrimp, it usually has lot of water in it).
Now add kokum pieces. Cook till the shrimps are completely done.
Serve hot.

Serves : 3
Preparation time : 10min

PS: If you don’t find Kokum, replace it with tamarind extract.
Following is a picture of kokum.

21 thoughts on “Kokum Shrimp(Sola sungat or sungta khoLu)”

  1. Great recipe, shilpa. Hmm..want to try it but not sure whether I can get kokum at my local Indian store. Any suggestions for a substitute for this.


  2. This a lovely recipe Shilpa. I also wanted to know a good substitute for Kokum. I just have to try this out. Shrimps is an all time fave at our place and this is a great new way to make it.

  3. Deepa, let me know if you like it.

    Thanks Priya.

    Monica, I found this Kokum here for the first time. Replace it with tamarind if it cannot be found.

    Sheehn, we usually don’t mix kokum and tamarind. We use one of them as soring agents. I am curious to see your recipes with kokum and tamarind.

    Meeta, I always used tamarind instead of Kokum before this. By chance I found kokum this time.

    Priya. Kokum and tamarind are not same, but they both are used as soring agents. Usually the fruit looks red in color and the outer skin is sun dried and preserved. I am will post a picture soon.

  4. I still have to good fresh prawns in San Jose. Can u tell me where and in which shop to look for the fresh prawns. I can not stand the smell of frozen prawns.

  5. Kanchan, Look for some Chinese store there. These stores usually have fresh sea food. I don’t have much idea about shops in San Jose.

  6. hi.. shilpa,

    Great to see U guys sharing your recipes and views.

    Basically I am not konkani but I love konkani food and always wanted to learn it.
    But my major drawback is I have no idea about fish except pomflit(pardon my spelling mistake)!!and another thing is I am not able to identify fish with English names in US(I am in san diego CA).

    so my request is could u please tell me abt fish that we use in konkano recipes in english with marathi names.I will really appreciate it.
    waiting for your reply,

    Shilpa: Shaila, in almost all the fish recipes, I have mentioned different English names(names by which they are available in US). I haven’t seen any kind of Indian fish in American supermarkets. I always buy them in Chinese store. Pomfret goes by same name. Surmai or Iswan is called Spanish meckerel. If I come across any other fish, I will definitely post it here.

  7. I live in US and I dont know which shrimp to buy. I dont like to clean them, so what kind of shrimp should i ask for?

  8. Hi,
    I tried this recipe today.I must admit to being a bit sceptical initially becos of previous bad experiences with online recipes.
    Happy to say that it turned out finger-licking good.The combo of kokum, garlic and chili powder was mind-blowing.Just want to thank you. You’re doing a real public service by putting your recipes on the net and I’m really grateful.

  9. hey shilpa…

    since i stay in swiss…dont get fresh fish..:(but tried doing sungta kholu..first cooked fr 3 mins..and saw the prawns were still hard..and then added more water to it and cooked fr 10-15 mins…it became rubbery…how m i supposed to know when its cooked ??the prawns were tiger prawns..and i had cut it into pieces..plz help!!

    Shilpa: If you used cooked prawns, you should be frying only for less than a min. The more you cook prawns the more rubbery they become. When they turn from transparent to white, they are cooked.

  10. Shilpa,
    thanks very much for the recipe, looks yummy and will try this today. I love cooking kokani food especially fish and prawns

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