Writing the previous post made me drool, over and over again. Recently we made this usual prawn curry (called "hooman/human in Konkani) at home which turned out quite good (ahem!). So I thought why not put it up here. For a change I had even remembered to take a few pictures at every step.
What you need:
*Fresh prawn, cleaned and de-veined (mixed with a little turmeric powder, not too much)
*For the Masala: Ground coconut ~one whole, Chillies ~ about 25, a nice big lump of Tamarind
*Hing (Asafoetida) mixed well in water (alternatively hing powder can be used, but the flavor is just not the same); and yeah, since this curry itself is named after hing, you need to add in a little more than what you usually do.
*Coconut oil ~ 1 spoon
*Raw Mango ~few bits (optional)
Masala: Grind the three basic ingredients together into a fine paste. The masala should be spicy and tangy. (You can add a few byadgi chillies for a little extra color; if you're adding raw mango, then reduce the amount of tamarind)
Dig out that earthen vessel ("kullein") from the store room. Heat prawn with a little water till it slightly changes color, with salt.
Now add the masala and bring to a boil, continue heating it on a low flame till the prawns are cooked well. Add the raw mango bits at this stage itself for the extra flavor. Once it's cooked, add the hing water and mix; add one spoon of coconut oil at the end (optional again, but then the aroma is lovely).
That's it! It's that simple. Best enjoyed with some hot par-boiled rice, and fried fish/prawn.