Prawns Hinga Udda with Boiled Rice

Instructions

1. 1

   Prepare the Masala Paste

   • Soak the seedless tamarind in 2 tablespoons of warm water for 10 minutes. Squeeze to extract the pulp and discard the fibers.
   • In a blender jar, combine the grated coconut, dried red chillies, coriander seeds, and turmeric powder.
   • Add the tamarind pulp and about 120 ml (1/2 cup) of water. Grind to a very smooth, fine paste. Set aside.
2. 2

   Sauté Aromatics

   • Heat coconut oil in a medium-sized pan or kadai over medium heat.
   • Add the finely chopped onion and sauté for 4-5 minutes until it becomes soft and translucent.
3. 3

   Cook the Masala

   • Add the ground masala paste to the pan with the onions.
   • Sauté for 5-7 minutes, stirring frequently, until the raw smell of the masala disappears and it begins to thicken.
4. 4

   Simmer the Curry and Cook Prawns

   • Pour in 240 ml (1 cup) of water, add salt to taste, and the slit green chillies. Stir well to combine.
   • Bring the curry to a gentle boil and let it simmer for 2-3 minutes for the flavors to meld.
   • Gently add the cleaned and deveined prawns to the simmering curry.
   • Cook for 3-5 minutes, just until the prawns turn pink and curl. Be careful not to overcook them, as they will become tough.
5. 5

   Add the Hinga Udda

   • In a small bowl, dissolve the asafoetida powder in 2 tablespoons of warm water. This is the 'Hinga Udda'.
   • Pour this asafoetida water into the curry and give it one final, gentle stir.
   • Immediately turn off the heat. Do not boil the curry after adding the hinga udda.
   • Cover the pan with a lid and let the curry rest for at least 5-10 minutes. This step is crucial for the asafoetida's aroma to infuse throughout the dish.
6. 6

   Serve

   • Serve the Prawns Hinga Udda hot with steamed rice or neer dosa.