Konkani Style Sungta Ambat Aani Tallel Sungta Recipe – Fried Prawns & Curry
Experience the rich coastal flavors of Konkani cuisine with this vibrant and comforting dish. Sungta Ambat Aani Tallel Sungta combines a luscious prawn curry with crispy, shallow-fried prawns, offering a delightful balance of creamy, spicy, and crunchy textures. Perfect for lunch or dinner, this recipe is best served with steamed rice and a refreshing glass of Sol Kadhi for a complete Konkani feast.
Ingredients
For the Curry (Sungta Ambat)
| Ingredient | Quantity |
|---|---|
| Prawns (deveined) | 20 |
| Fresh coconut (grated) | 1 cup |
| Coriander seeds | 2 teaspoons |
| Whole black peppercorns | 3 |
| Byadagi dried chillies | 4 (broken) |
| Tamarind | 1 teaspoon |
| Turmeric powder | ½ teaspoon |
| Red chilli powder (adjustable) | 1 teaspoon |
| Onions (chopped) | 2 |
| Potato (peeled and cut) | 1 |
| Sunflower oil (for gravy) | 2 tablespoons |
| Sunflower oil (for roasting spices) | As needed |
| Salt | To taste |
For the Fried Prawns (Tallel Sungta)
| Ingredient | Quantity |
|---|---|
| Prawns (deveined) | 10 |
| Lemon juice | 2 teaspoons |
| Turmeric powder | ¼ teaspoon |
| Red chilli powder | 1 teaspoon |
| Coriander powder | 1 teaspoon |
| Rice flour | ¼ cup |
| Semolina (sooji/rava) | ¼ cup |
| Salt | To taste |
| Sunflower oil (for frying) | As needed |
Preparation and Cooking Time
| Preparation Time | Cooking Time | Total Time |
|---|---|---|
| 25 minutes | 30 minutes | 55 minutes |
Servings: 4
Cuisine: Konkan
Course: Lunch
Diet: Non-Vegetarian
Instructions
Step 1: Prepare the Curry (Sungta Ambat)
-
Clean the Prawns
- Devein the prawns and wash them thoroughly.
- Marinate with a small pinch of turmeric powder and salt. Set aside for 10 minutes.
-
Roast the Spices
- Heat a small amount of sunflower oil in a heavy-bottomed pan.
- Add coriander seeds and broken Byadagi chillies. Sauté for about a minute until aromatic.
-
Make the Coconut Paste
- Combine the roasted spice mixture with grated coconut, black peppercorns, tamarind, and ¼ of the chopped onions.
- Add a little water and grind to a smooth paste in a mixer grinder. Set aside.
-
Prepare the Base of the Curry
- Heat 2 tablespoons of sunflower oil in a heavy-bottomed pan.
- Add the remaining chopped onions and sauté until they become soft and translucent.
- Stir in turmeric powder and mix well.
-
Cook the Potatoes
- Add the potato pieces along with red chilli powder. Mix well and cook for a minute.
- Pour enough water to cover the potatoes, then cover and cook until they are half done.
-
Cook the Prawns
- Add the marinated prawns to the pan and mix gently.
- Sprinkle salt as needed, cover, and cook until both the prawns and potatoes are fully cooked.
-
Finish the Curry
- Stir in the ground coconut paste, mixing thoroughly. Add water to adjust the gravy to a medium consistency.
- Bring the curry to a gentle boil, then simmer for a few minutes to ensure the coconut paste is cooked through.
- Adjust the seasoning and consistency as desired. Cook for another 2 minutes, then turn off the heat.
Step 2: Make the Fried Prawns (Tallel Sungta)
-
Marinate the Prawns
- In a mixing bowl, combine prawns, lemon juice, turmeric powder, red chilli powder, coriander powder, and salt.
- Mix well and let the prawns marinate for at least 10 minutes.
-
Prepare the Coating
- In a shallow bowl, mix rice flour and semolina to achieve a grainy coating mixture.
-
Shallow Fry the Prawns
- Heat sunflower oil in a frying pan over medium heat.
- Coat each marinated prawn in the rice flour-semolina mixture, ensuring even coverage.
- Shallow fry the coated prawns in the hot oil, cooking on low flame until golden and crispy on both sides.
- Drain excess oil on a paper towel.
Serving Suggestions
- Serve the Sungta Ambat (prawn curry) alongside a steaming bowl of fluffy Steamed Rice.
- Accompany the meal with a refreshing glass of Sol Kadhi for a perfect Konkani dining experience.
- Plate the crispy Tallel Sungta (fried prawns) as a side dish or appetizer to add a delightful crunch to your meal.
Pro Tips for the Perfect Konkani Meal
- Use fresh, locally sourced prawns for the best flavor and texture.
- Byadagi chillies lend a beautiful red color and mild heat to the curry. Adjust the quantity based on your spice preference.
- The combination of rice flour and semolina for the fried prawns ensures a crispy, golden crust.
Nutritional Information
| Nutrient | Per Serving |
|---|---|
| Calories | ~360 kcal |
| Protein | ~22 g |
| Carbohydrates | ~18 g |
| Fat | ~24 g |
| Fiber | ~3 g |
| Sodium | ~500 mg |
Conclusion
The Konkani Style Sungta Ambat Aani Tallel Sungta Recipe brings together the essence of coastal cuisine with its delightful combination of a creamy, spiced prawn curry and golden-fried prawns. It’s a dish that captures the heart of Konkani flavors, making it a must-try for seafood lovers and anyone seeking a taste of India’s coastal culinary heritage.
