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

Sungata Randayi (Mangalorean Shrimp Curry)

"Sungat" means shrimp and "Randayi" means curry in Konkani language. Mangalorean Konkanis ( Gowda Saraswat Brahmins)have a unique way of currying shrimp. The sauce/ gravy/ base is simple without any onion or garlic in it. It is a coconut- based gravy with most of the flavor coming from hing( asofoetida) and coconut oil. No,there is no frying involved and therefore is a very low calorie and healthy dish, unless you are allergic to shrimp ;)!

I have very fond memories of Sungata Randayi. I get nostalgic just thinking about it. One of my earliest childhood memories is my Amma ( mom) picking me up from school in the afternoon and coming home to this amazing appetizing aroma of Sungata Randayi. I must have been five or six years of age at the time! Every time I make shrimp curry I try to recreate that taste and aroma. Through trial and error I have realized that you don't achieve the same flavor and aroma with the frozen shrimp as opposed to fresh shrimp. Also, using shrimp with head-on gives more flavor to the dish as opposed the shrimp without the head.Traditionally, back home a vegetable called magge( dosekai) is used with the shrimp. Here in the US, even though you get dosekai occasionally in the Indian store, it is rare. Hence thanks to my cousin Kavita, I learnt that winter melon ( known as Ash gourd in English, kuvale in konkani, kumbala kayi in Kannada) proves to be a good and successful substitute!

Here is the recipe for the quick and easy finger-licking shrimp curry.

Servings: 4-6

Ingredients:

Shrimp with head on : 1 lb medium or large sized ( around 25-30
Winter melon : 1 lb, cut into medium sized cubes.
Hing/Asofoetida: 1/8 tsp if using powder, less than pea-sized if using solid version dissolved in water.
Salt : 1/2 tsp+ 1/2 tsp
Turmeric powder: 1/4 tsp
Coconut oil: 1 tbsp

For the sauce( gravy/masala):
Freshly grated coconut: 1 cup
Dry Red chillies: 6-8 ( you can adjust based on your level of spice and he spice level of the chillies used).
Tamarind: marble sized.
Turmeric powder: 1/4 tsp

Method:

Peel, devein and clean the shrimp. Cut the head. Don't trash it. Keep it with the shrimp. Once cleaned marinate it with 1/2 tsp salt, 1/4 tsp haldi/turmeric powder and keep aside for at least 30 mins.

Boil 1/4 cup water in a saucepan with 1/8 tsp salt and add the cut and cleaned winter melon. Cook it on medium flame until just tender. yo. Generally takes around 10-12 minutes. Keep it aside.Make sure that you don't overcook it as it will turn into mush!

The sauce:
Add all the ingredients listed under "for the sauce" in a blender with 1/4 cup water. Blend it to a fine paste. Keep it aside.

Putting it all together:
Pour the ground masala ( sauce ) in a pot. On medium heat bring it to a gentle boil. Add the marinated shrimp , the cooked winter melon and the asofoetida( either the powder or the diluted form). Cook on medium flame until the shrimp turns pink. Turn off the flame. Add 1 tbsp raw coconut oil on top. Cover and keep until ready to serve.

Serve hot with white rice/brown rice/appam/ idiappam/bread.

Enjoy!

Cooking made easy:

You can save a lot of time while cooking if you make sure you have all the ingredients in front of you before you start cooking.

You can cook smartly and efficiently by paying attention to the various processes and planning the steps. For example, in the above dish, you can first marinate the shrimp and keep it aside. Next cut the winter melon and let it cook. When both these are being done, you can grind ( prepare)the sauce and also bring it to a gentle boil!One can save a lot of time while cooking if one is smart about it. Cooking does not have to be tedious!

Tip for healthy living:

While a small percentage of the general population may be allergic to shrimp, there are quite a few health benefits of consuming shrimp.Shrimp is a great source of dietary protein while also being low in calories! It also contains all the essential amino acids. It is also rich in zinc and selenium, both minerals essential for optimal cell function and good immune system. Shrimp is also rich in vitamins A and B-12. But remember, everything in moderation! Shrimp is also rich in sodium and cholesterol which could negatively impact our health!

Food for thought:

Calmness is the cradle of power. Josiah Gilbert Holland