Shrimp cooked in luscious coconut gravy to perfection is the best of its kind. Needless to say it is one of sea food lover’s favorites! This is a very popular dish among the GSB’s. Some call it Sungta Ghashi, but I was introduced to this dish as Humman so I will go by Humman.
In my household we never ate or prepared non-veg dishes. It is only after my marriage that I gave a try to prepare sea food dishes since hubby dear loves it, so it was really kind of other side of cooking when I plunged into it. I learnt most of the sea food dishes from a dear relative here in the US. I can say I started off my sea food cooking skills with this dish since it was easy and also not many ingredients to mess around with. So you cannot go wrong here!
It was effortless for me since the base for gravy is exactly that of Batate/Potato humman, except here we add shrimp instead of potato. And here in the US life is simplified so much that it was painless for me to deal with sea food which otherwise is very difficult to stand the smell for a pure vegetarian like me!! Here we get cleaned shrimps; fish etc with little or no cleaning work required and with hubby dear’s little help I was all set out to prepare this.
Shrimp peeled, deveined and cleaned about 15 to 20(you can use medium sized shrimps)
Fresh coconut 1 cup
Fried red chillies preferably byadgi about 10 to 15(You can add more depending on the spiciness you desire)
Marble sized tamarind
Asafoetida ¼ tsp
Salt to taste
4 to 5 tsps Coconut oil or any cooking oil
1. Blend the coconut, red chillies and tamarind into very fine paste with little water.
2. In a saucepan add this grounded masala and add salt bring it to a boil.
3. Add shrimps and mix well and let it simmer on a medium flame for about 5 to 10 minutes. Shrimp cooks relatively faster so over cooking will make them tough and will loose the natural flavor.
4. To end with put in asafoetida and drizzle the oil, mix one last time and close the lid and also switch off the heat. Don’t cook once you have added the oil.
Serve hot with rice.