Sungta Hinga Udka randai/ Asafoetida flavored Prawns dipped in Red Coconut Gravy

Fish in coconut gravy with asafoetida flavor is a famous cuisine in the Mangalore coastal region. The smell is irresistible. The asafoetida enhances the taste of the gravy.

Ingredients:

List 1:

Shredded Coconut : 3/4 cup

Red Chillies : 15

Tamarind : Gooseberry sized 

Water : as much necessary to grind it into a paste. 

Other Ingredients :

Prawns : 1/2 kg

Asafoetida : a pinch

Coconut Oil: 1 tsp

Procedure:

1. Grind the ingredients given in list 1.

2. In a deep bottom pan add the grinded paste along with salt

3. Add the washed and cleaned shrimp into the pan.

4. Once it comes to boil sprinkle it with 1 tsp of coconut oil.

5. Make a paste of asafoetida with 1/2 tsp of water and add it to the gravy.

Notes : I have used the asafoetida paste not the powder.