Prawn Hinga Udda with Boiled Rice

Instructions

1. 1

   Prepare the Coconut Masala Paste

   • In a blender, combine the freshly grated coconut, green chilies, and turmeric powder.
   • Add approximately 1/2 cup of water and grind to a very smooth, fine paste. Set this masala paste aside.
2. 2

   Sauté Aromatics and Cook Prawns

   • Heat coconut oil in a medium-sized pot or kadai over medium heat.
   • Add the finely chopped onion and sauté for 3-4 minutes until it becomes soft and translucent.
   • Add the cleaned and deveined prawns. Sauté for 1-2 minutes until they just turn pink and begin to curl. Do not overcook them at this stage.
3. 3

   Simmer the Curry

   • Pour the ground coconut masala paste into the pot with the prawns.
   • Add the tamarind paste, salt, and 1 cup of water. Stir everything gently to combine.
   • Bring the curry to a gentle simmer over medium-low heat. It is crucial not to let it come to a rolling boil, as this can cause the coconut base to split.
4. 4

   Add Hing and Finish

   • In a small bowl, mix the hing (asafoetida) powder with 2 tablespoons of warm water to create a smooth slurry. This prevents lumps.
   • Pour the hing slurry into the gently simmering curry and stir.
   • Let the curry simmer for another 2-3 minutes on low heat to allow the flavors to meld together.
   • Turn off the heat. Check for salt and adjust if necessary. Let it rest for 5 minutes before serving hot with steamed rice.