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A classic Konkani prawn curry where tender prawns are simmered in a coconut and tamarind gravy, finished with a pungent splash of asafoetida water. This GSB specialty is aromatic, tangy, and ready in under 40 minutes.
For 4 servings
Prepare the Masala Paste
Sauté Aromatics
Cook the Masala
Simmer the Curry and Cook Prawns
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A classic Konkani prawn curry where tender prawns are simmered in a coconut and tamarind gravy, finished with a pungent splash of asafoetida water. This GSB specialty is aromatic, tangy, and ready in under 40 minutes.
This indian recipe takes 35 minutes to prepare and yields 4 servings. At 240.63 calories per serving with 21.28g of protein, it's a moderately challenging recipe perfect for lunch or dinner.
Add the Hinga Udda
Serve
This curry base works wonderfully with other seafood. Try it with fish fillets (like pomfret or kingfish) or clams.
For a vegetarian version, you can use mushrooms, paneer, or even boiled potatoes instead of prawns. Adjust cooking times accordingly.
If you find the curry too tangy, you can balance it with a small pinch of jaggery.
Prawns are rich in high-quality protein, which is essential for building and repairing tissues, muscle growth, and overall body function.
Prawns provide beneficial omega-3 fatty acids, which are known to support heart health and reduce inflammation.
The use of fresh coconut and coconut oil provides medium-chain triglycerides (MCTs), a type of fat that can be a quick source of energy.
Asafoetida (hing), the star ingredient, is traditionally used in Ayurvedic medicine to aid digestion and relieve gas and bloating.
'Hinga Udda' is a Konkani term where 'Hing' means asafoetida and 'Udda' means water. It refers to the asafoetida-infused water that is added at the end of cooking to give the dish its unique, pungent aroma.
Yes, you can use frozen prawns. Make sure to thaw them completely before adding them to the curry. Pat them dry with a paper towel to remove excess moisture.
It can be part of a balanced diet. Prawns are an excellent source of lean protein and omega-3 fatty acids. The coconut provides healthy fats but also adds to the calorie count. It's a nutritious dish when eaten in moderation.
A single serving of Prawns Hinga Udda (approximately 1 cup or 220g) contains an estimated 300-350 calories, depending on the amount of coconut and oil used.
This curry pairs best with simple steamed white rice, which soaks up the delicious gravy. It also goes exceptionally well with traditional Konkani breads like Neer Dosa or Sannas.
Ensure you are using good quality, potent asafoetida. Also, it's crucial to turn off the heat immediately after adding the hinga udda and let the curry rest, covered. Boiling the curry after adding it will diminish its aroma.