Sungta Ambat - Prawns Coconut Curry

Sungta Ambat is a Konkani curry recipe of Shrimps/Prawns in a mildly spiced coconut sauce. This coconut gravy is called as Alle Kande Ambat in Konkani. Just like prawns, any fish can also be cooked in this sauce.

Ingredients:
Prawns/Shrimps/Sungta/Jhinga - 1 pound
Shredded Coconut (fresh or frozen) - about 1 1/2 cups
Coriander Seeds/Dhane - 1 1/2 tbsp
Dry Red Chilies - 5
Green Chilies - 2
Onion - 1 medium
Ginger/Alle (finely chopped) - 1 tsp
Turmeric/Haldi - 1/4 tsp
Tamarind/Chinch/Chincham - 1/2 tsp
Salt
Oil

How to cook Sungta or Jhinga Ambat:

• Clean the prawns by removing the shells and the black vein. Wash the prawns well.  
• Heat about 1 tsp oil in a pan. Add coriander seeds and red chilies. Roast at low flame till coriander seeds slightly darken and turn aromatic.
• Grind coconut, roasted coriander seeds, red chilies, tamarind, turmeric and salt to a fine or slightly coarse paste.
• Finely chop onions, ginger and slit the green chilies lengthwise.
• Heat about 1 tbsp oil in a pan. Add onions, ginger and green chilies. Sauté till onions turn soft. Now add cleaned prawns and sauté for a minute or so. Cook it covered until prawns are cooked. Lastly, add the ground coconut paste and bring it to a boil. Cook it covered till you get the desired consistency. Serve Sungta Ambat with hot steamed rice.