I have been trying different dishes with prawns. Previously I have posted two of my mothers dishes, sungta upkari and sungta khoLu(in the recipe, replace bangda with prawn). Both taste heavenly. (Click on the ‘prawns/shrimps’ in the category and you can see a whole lot of prawns recipes).
Recently, I got this recipe from Gowri. I have heard about this recipe a lot, but had never tried it. When I got this again from Gowri, I felt it is time to try it and it tasted fantastic. In her mail, she says ” I am sending one of my favorite recipe called sungta panna upkari. If you use byadgi chilly it taste much better as it give rich red color. Very simple but very tasty and all my friends likes it. You can make this by mixing chilly powder and tamarind pulp. But it tastes better if you grind it together”. Thanks Gowri for the recipe.
Small shrimps are used in the authentic recipe. Since I could not find the small shrimps here, I used the big ones easily available in all grocery stores.
Prawns 1/2 lb
Onion ( finely chopped) 1/2 cup
Garlic cloves(finely chopped) 1 big
Red chilies (hotter the better) 6-7
Tamarind Small lemon size
Fry onions in oil till they become almost brown then add garlic fry for another one minute.
Make paste of tamarind and red chillies and add this to onion mixture.
Add very little water(but gravy should be thick). Now add shrimp and salt and boil till the
shrimps are cooked.
Serves : 2
Preparation time : 10mins