Prawns also called as Sungat[Konkani,Marathi], Shettly ಶೆಟ್ಲಿ[Kannada], Chingudi[Odia], Chingri[Bengali], Jhinga[Hindi], Nathur[Bodo Assam], Eraa[Tamil Nadu], Chemeen ചെമ്മീൻ[Kerala], Royya[Telugu] are small varieties of seafood.
There are varieties of prawns that are available depending upon the region such as White leg Prawns, Tiger Prawns, King Prawns, Banana Prawns, School Prawns and so on.They are classified based on their appearance,size and taste.
Being a Konkani with my maternal roots hailing from the coastal region of Karnataka, Seafood was an everyday affair. In 90’s during school summer holidays we did nothing but to eat all the yummy food that our Aayi[mother’s mother] cooked for all her grand kids. More than eating we used to enjoy the buying of seafood. Unlike now then we didn’t have to go to the market to bring fresh seafood. Instead, fisher women would come to sell their freshly caught fishes. And to see what types of fishes she brought was altogether a different excitement!
Out of all the variety of fishes, Sungat[Prawns] were my favorite. Beacuse they were so different compared to other fishes. I remember watching my Amma[mother], cleaning them that included shelling them first, keeping their heads for Prawn curry[Sungta Ambat] and then removing its digestive tract. Washing them thoroughly after deveining. Marinating them with some rock salt till they are cooked.
Many recipes of prawns such as Sungta Kholu[Prawn Pickle], Sungta Hinga Udha, Sungta Ambat, Tallile Sungat[Fried Prawns], Sungta Sukke were made with the fresh Prawns. In this post I have tried making my version of Garlic prawns. Use medium to large size Prawns to prepare this dish so that they are not overcooked. This comes out so aromatic with the flavours of curry leaf and garlic that it reminds me of the Garlic Prawn that I tasted in one of coastal side hotel. Do try this and let me know if you like it or loved it!
Prawns In Garlic Sauce | Sungta Masala Recipe
Ingredients
- Prawns Deveined (with tail) - 15 to 20
- Oil for frying
For Marination:
- Soya Sauce - 2 Tbsp
- Kashmiri Red Chilly Powder - 2 Tbsp
- Thick Curd / Yogurt - 2 Tbsp
- Corn Flour - 3 Tbsp
To make masala
- Oil - 1 tsp
- Garlic - 5 pods [finely chopped]
- Ginger - 1 inch piece[finely chopped]
- Curry Leaves
- Soya sauce- 1 tsp
- Tomato Sauce/ketchup - 2 Tbsp
- Chilly Chicken Powder/Tandoori Powder[Optional]- 1 tsp
- Lemon juice - little
Instructions
- First, Clean the prawns by deveining [remove the main central vein from (a shrimp or prawn)]
- Leave the tail on the prawns.
- After washing thoroughly, pat dry them and add a little salt, thick curd/yogurt, red chilly powder, soya sauce, cornflour and keep to marinate for at least 30 minutes.
- After the prawns are nicely marinated, deep fry them / shallow fry them in oil. Keep aside.
- Now, in a Pan/Kadai put 1 tsp oil, add 2 spring curry leaves, finely chopped ginger-garlic pieces.
- Fry them nicely for a minute. Then add soya sauce, tomato sauce/ketchup, Chilly chicken/ tandoori masala powder[optional] to it, and fry the paste to combine everything nicely.
- Then put the fried prawns and toss it with the masala.
- Finally, add little lemon juice, coriander leaves for garnish, and switch off the flame.
- Garnish with more fried curry leaves for more flavor!
- Garlic Prawns is ready to be served. Can be served as a starter or as a side dish with fried rice/ any main course.
Notes
- To make your own quick chilly chicken powder just add 2 tsp cornflour, 1 tsp rice flour, 1/2 tsp red chilly powder, 1/2 tsp garam masala powder.
- While deveining the prawns is a tedious job. There are 2 methods to make is easy.
- One is using a toothpick. It can be done with shell or by removing the shell of the prawns. Using a toothpick slightly prick in the middle of the prawns as shown and pull the vein gently.
then remove it and discard. - The second method is by using a sharp knife. Just make a sharp cut at the back of the prawn. The digestive tract of the prawn will be visible. Remove it and discard it. Wash thoroughly before cooking.
Nutrition Information
Yield
4Serving Size
1Amount Per Serving Calories 150Total Fat 7gSaturated Fat 1gTrans Fat 0gUnsaturated Fat 5gCholesterol 46mgSodium 447mgCarbohydrates 14gFiber 1gSugar 7gProtein 9g
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