Being born and brought up in Mangalore, I've been an avid sea-food lover. I enjoy eating fish when it is cooked in typical "amchi" style and this particular dish is my all-time favourite. My mom makes sure a plate of hot steaming sungta ghashi is ready for me whenever I land in M'lore.
The hing (aesofotida) adds a punch to the prawns which are cooked in a spicy coconut gravy with a hint of tangy tamarind. A day old dish is always preferred since the prawns would have soaked in all the spices.
Approx 2 cups shrimps (45 to 50 medium sized), shelled and de-veined
1 ¼ cup grated coconut
10 to 15 red chillies, lightly roasted in oil (I added 14)
1 gooseberry-sized tamarind
2 tsp oil
1 tsp hing powder
Grind coconut, chillies and tamarind with enough water (about 1 cup) and some salt to get a smooth paste. [Adjust the chillies according to your spice level]. The paste has to be spicy to accommodate the bland prawns.
In a deep-bottomed vessel, pour this paste and mix the prawns in it. Add more water and salt to taste and cook covered for 10 to 15 minutes. The shrimps will curl up and appear pink in colour. Switch the gas off.
Add oil and hing powder and mix well. Adjust salt according to your taste. I like this dish slightly spicy and very slightly salty as it will be an ideal combination with rice.
And by rice I mean "boiled" rice or "ukde sheeth". Seen in this picture is "kuthari brown rice" which I bought from an Indian store in Sunnyvale. Now all this plate needs is a piece of fried fish :)!!