Sungta Ambat Aani Tallel Sungta is what they call the prawn's curry and fried prawns in the Konkani language. This is a recipe from the Karwari GSB cuisine. Karwar, a city in Karnataka, lies at the mouth of the river Kali. With the abundance of fish and coconuts in that area, the Karwari GSBs are thorough fish eaters and the gravies they cook are made using coconut.
To bring sourness to this gravy, they actually use 'Sola' or dried 'Vataambe' which is found only in that region. The word sola can be confused with kokum which too are called sola in other languages. I have used tamarind instead as these sola are mostly not available anywhere else. This doesn't affect the taste of the gravy in any way. Also, the spices applied to the fish for frying were then ground on a ragda which gave a thick paste. But the same cannot be attained in a mixer grinder. So I have used dry spice powders instead.
Serve Sungta Aambat Aani Tallel Sungta along with Steamed Rice and Sol Kadhi for a perfect and delicious Konkani Meal.
If you like this recipe, you can also try other Konkani recipes such as
Sungta Ambat Aani Tallel Sungta is what they call the prawn's curry and fried prawns in the Konkani language. This is a recipe from the Karwari GSB cuisine. Karwar, a city in Karnataka, lies at the mouth of the river Kali. With the abundance of fish and coconuts in that area, the Karwari GSBs are thorough fish eaters and the gravies they cook are made using coconut.
To bring sourness to this gravy, they actually use 'Sola' or dried 'Vataambe' which is found only in that region. The word sola can be confused with kokum which too are called sola in other languages. I have used tamarind instead as these sola are mostly not available anywhere else. This doesn't affect the taste of the gravy in any way. Also, the spices applied to the fish for frying were then ground on a ragda which gave a thick paste. But the same cannot be attained in a mixer grinder. So I have used dry spice powders instead.
Serve Sungta Aambat Aani Tallel Sungta along with Steamed Rice and Sol Kadhi for a perfect and delicious Konkani Meal.
If you like this recipe, you can also try other Konkani recipes such as
To begin making the Sungta Ambat Aani Tallel Sungta recipe, firstly we will prepare the curry.
Devein the prawns and wash thoroughly. Apply a little turmeric powder and very tiny amount of salt to the curry prawns and keep it aside.
Heat a little oil in a heavy bottomed pan and add coriander seeds and bydagi chillies. Cook for about a minute.
Add this mixture along with coconut, peppercorns, tamarind and almost 1/4 piece of the given onion using sufficient water in a mixer grinder. Grind it and keep it aside.
Heat oil in a heavy bottomed pan. Once the oil is hot, add the chopped onions. Saute till they turn soft and transparent. Once the onion turns soft, add turmeric powder and mix well.
After a minute add potatoes and red chilli powder. Mix, cook for a minute and add enough water to almost cover the potatoes. Cover and cook.
When the potatoes are half cooked, add the prawns and mix. Add salt. Cover and cook till both potatoes and the prawns are cooked.
Now add the ground coconut paste to it, mix and check if more water is required to bring the gravy to a medium consistency. Bring to a boil. Check seasoning.
Simmer for few minutes for the coconut to be cooked. If the gravy thickens by now, add some water and adjust desired consistency. Cook for another 2 minutes and serve.
The next step is to make the fried prawns. Add prawns, lime juice, spice powders and salt in a mixing bowl. Mix everything well and keep aside to marinate.
Mix together rice flour add semolina together in a bowl to get a grainy consistency. Coat the marinated prawns well with this flour mixture and shallow fry in hot oil on both sides on low flame.
Serve Sungta Aambat Aani Tallel Sungta along with Steamed Rice and Sol Kadhi for a perfect and delicious Konkani Meal.
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