Sungata Phanna upkari ( shrimp in a spicy, tangy sauce)

Most people like shrimp( except those allergic to it). I love shrimps. I am a seafood person. Given a choice, I  would any day have seafood over chicken!  There are several ways that we can cook shrimp: curry it, fry it. Phanna upkari is a super easy Mangalorean way of making a spicy, tangy fish curry. It hardly takes any time. We make other fish like Mackeral, sardines like this.  This is a very traditional Mangalorean method of making fish. Mackeral is the fish that is most commonly cooked using this method.  When made with Mackeral it is called Raja Phanna upkari.Traditionally, for this dish, you grind dried red chillies that have been soaked in warm water, to a fine paste. I don't do any grinding. I use red chilli powder. This makes the dish ready faster without altering the taste! The traditional dish is also so spicy that even I would require a fire brigade! When I make it I reduce the spice level to make it more palatable and enjoyable. You will relish it!

Servings: 3-4

Ingredients :

Medium-large shrimp : 1 lb ( around 30-40 count ), deveined.
Onion: 1 medium, chopped fine
Kashmiri Red chilli powder: 1 1/2- 2 tsp ( adjust based on your spice level)
Coriander powder: 1 heaped tsp
Haldi powder: 1/2 tsp
Coconut oil: 1 tsp + 1 tbsp
Tamarind pulp: 1/2 tsp
Water: 2 cups
Salt: to taste

Method:

Marinate the shrimp with salt and turmeric powder and keep aside for 10-15 minutes.

Heat coconut oil in a small saute pan on medium heat. Add coriander powder, chilli powder and sauté for few seconds. Now add 2 cups water, quarter of the chopped onions, salt and bring it to a boil.

While the above mixture is coming to a boil, in a small frying pan heat 1 tbsp of coconut and fry the rest of the chopped onions until golden brown. Keep aside.

Now add the marinated shrimp to the sauce and cook for 2-4 minutes , or until the shrimp turns pink. Shrimp does not take long to cook. DO NOT overcook the shrimp. Shrimp, when overcooked turns hard and rubbery.

Now add the fried onions to the pan. Stir well. Turn off the flame.

Serve hot with steamed white or brown rice.

Enjoy! I am bringing this to Angie's Fiesta Friday#60. My dear friends at Fiesta Friday, my apologies for not being able to stay for long and chat with you all the past couple of weeks! Apart from me injuring my back, my little ones have also been sick. I promise to linger and catch with all of you my dear friends this week! Tracy@Scratch It Cook and Nancy@Feasting With Friends are co-hosting this week at the new party hall!

Cooking made easy:

To peel and de-vein shrimp, using a paring knife, make a slit along the back ( spine) of the shrimp. The shell can now be easily removed and the vein too.

Tip for healthy living:

Shrimp must be consumed in small quantities. It is used to be notorious for increasing cholesterol levels in the body.While one serving of shrimp contains 165.8 mg of cholesterol which is 50% of the daily recommended limit, it is also rich in omega 3 which is heart healthy.But when consumed in small quantities it is not bad at all. It is low in fat and does not amount to a lot of calories.

Food for thought:

You grow up the day you have the first real laugh at yourself. Ethel Barrymore