Konkani Style Sungta Ambat Aani Tallel Sungta: Fried Prawns & Curry
Sungta Ambat Aani Tallel Sungta is a traditional Konkani dish that combines the richness of a tangy prawn curry with the crispy crunch of fried prawns. Known for its vibrant flavors, this dish hails from the coastal city of Karwar in Karnataka, where the abundance of fresh seafood and coconut creates the foundation for a variety of delectable fish-based dishes. The unique combination of a savory coconut curry with perfectly fried prawns offers a delightful experience for your taste buds.
This recipe is a perfect representation of Karwari GSB (Gowd Saraswat Brahmin) cuisine, which is heavily influenced by the region’s fresh produce and seafood. The curry, or ambat, is made with freshly grated coconut, fragrant spices, and tamarind to give it a tangy depth, while the fried prawns, or tallel sungta, are seasoned and crisped to perfection.
Course: Lunch
Cuisine: Konkani
Diet: Non-Vegetarian
Ingredients
For the Gravy:
| Ingredient | Quantity |
|---|---|
| Prawns | 20 (deveined and washed) |
| Fresh Coconut (grated) | 1 cup |
| Coriander (Dhania) Seeds | 2 teaspoons |
| Whole Black Peppercorns | 3 pieces |
| Byadagi Dried Chillies | 4, broken |
| Tamarind | 1 teaspoon |
| Turmeric Powder (Haldi) | 1/2 teaspoon |
| Red Chilli Powder | 1 teaspoon (adjustable) |
| Onions | 2, chopped |
| Potato (Aloo) | 1, peeled and cut into pieces |
| Oil | 2 tablespoons (for gravy) |
| Oil | For roasting spices |
| Salt | To taste |
For the Fried Prawns:
| Ingredient | Quantity |
|---|---|
| Prawns | 10 (peeled and deveined) |
| Lemon Juice | 2 teaspoons |
| Turmeric Powder (Haldi) | 1/4 teaspoon |
| Red Chilli Powder | 1 teaspoon |
| Coriander Powder (Dhania) | 1 teaspoon |
| Rice Flour | 1/4 cup |
| Sooji (Semolina/Rava) | 1/4 cup |
| Salt | To taste |
| Oil | For frying |
Preparation Time:
Prep Time: 25 minutes
Cook Time: 30 minutes
Total Time: 55 minutes
Instructions
Step 1: Prepare the Prawn Curry (Sungta Ambat)
- Clean the Prawns: Begin by deveining and washing the prawns thoroughly. Apply a small amount of turmeric powder and a tiny pinch of salt to the prawns and set them aside.
- Prepare the Spice Paste: Heat a little oil in a heavy-bottomed pan. Add coriander seeds and broken Byadagi chillies. Cook the mixture for about 1 minute until aromatic. In a mixer grinder, combine this roasted mixture with fresh coconut, black peppercorns, tamarind, and 1/4 of the chopped onions. Add a little water and grind the ingredients into a smooth paste. Set aside.
- Cook the Onions and Potatoes: In the same pan, heat oil and sautΓ© the remaining chopped onions until they turn soft and transparent. Once the onions soften, add turmeric powder and mix well. After a minute, add the diced potatoes and red chilli powder. Stir and cook for another minute before adding enough water to cover the potatoes. Cover and let it cook.
- Add the Prawns: When the potatoes are half-cooked, add the prawns and stir. Add salt to taste. Cover and cook until both the potatoes and prawns are tender.
- Finish the Gravy: Add the ground coconut paste to the pan and mix well. Check the consistency of the gravy. If itβs too thick, add water to reach your desired consistency. Bring the gravy to a boil, check the seasoning, and simmer for 2β3 minutes to let the flavors meld. Serve hot.
Step 2: Prepare the Fried Prawns (Tallel Sungta)
- Marinate the Prawns: In a mixing bowl, combine the prawns, lemon juice, turmeric powder, red chilli powder, coriander powder, and salt. Mix everything well and set aside to marinate for 10β15 minutes.
- Prepare the Coating: In a separate bowl, combine rice flour and semolina (sooji) to create a grainy mixture for coating the prawns.
- Fry the Prawns: Heat oil in a shallow frying pan on medium heat. Coat the marinated prawns with the rice flour and semolina mixture, ensuring that they are evenly coated. Fry the prawns in hot oil on both sides until they turn golden brown and crispy. Remove the prawns from the oil and drain excess oil on paper towels.
Step 3: Serve
Serve the Sungta Ambat Aani Tallel Sungta (prawn curry and fried prawns) with steamed rice and a glass of Sol Kadhi (a refreshing kokum drink). This traditional Konkani meal is sure to tantalize your taste buds with its rich coconut gravy and crispy fried prawns.
Nutritional Information (Approximate per serving):
| Nutrient | Amount per Serving |
|---|---|
| Calories | 350 kcal |
| Protein | 30 g |
| Fat | 20 g |
| Carbohydrates | 20 g |
| Fiber | 4 g |
| Sodium | 600 mg |
| Sugar | 6 g |
Tips for the Perfect Sungta Ambat Aani Tallel Sungta:
- Fresh Ingredients: Use fresh prawns for the best flavor. The fresher the prawns, the better the curry and fried prawns will taste.
- Adjust Spice Levels: The level of heat in the curry can be adjusted by modifying the amount of red chili powder or Byadagi dried chillies.
- Coconut Paste: For a creamier gravy, make sure to grind the coconut paste to a smooth consistency. If the gravy thickens too much, add a bit of water to bring it to your preferred consistency.
- Frying the Prawns: Ensure the oil is hot enough before frying the prawns, but not so hot that they burn. Shallow frying on a low flame ensures the prawns remain crispy without overcooking.
Conclusion
Sungta Ambat Aani Tallel Sungta offers a perfect balance of tangy, spicy, and savory flavors, making it an essential part of Konkani cuisine. The combination of the rich coconut-based prawn curry and the crispy fried prawns makes this dish a true delight. Whether you’re hosting a family lunch or enjoying a quiet meal, this flavorful dish paired with steamed rice and Sol Kadhi will transport you straight to the coastal kitchens of Karwar, Karnataka. Enjoy this quintessential Konkani recipe with your loved ones!
