Saturday, 2 February 2013

Prawns curry with raw mango and hing (sungata hinga utka panna upkari)

Prawns curry  with raw mango  and hing (sungata hinga utka panna upkari)
I learnt this from my mother in law in kannur.  Normally prawns, crabs, mussles, abalones, mollusks etc are not easy to digest and sometimes makes our stomach upset.   Just to overcome this problem, Hing or Ginger are  extensively used while making  preparations.  In this curry Hing (kaayam) is used for fragrance and to nullify the adverse effects.

Prawns                        --   1 cup cut and clean
Raw mango                --    1  (if not available  tamarind pulp – 1 tbsp)
Chilly powder             --- 2 tbsp
Hing (kaayam)           ---  ½ tsp
Coconut oil                ---   2  tsp
Salt to taste

Boil prawns with 1 and half cup of water and salt  for 10 minutes.  Then add chopped mangoes cook till the mango gets cooked well.   Dry roast the chilly powder and add to the boiled prawns.  Add hing powder boil it for 10-15 minutes.    Switch off the gas and add coconut oil.   This curry tastes better the next day of preparation.

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