Sungtache Ambat
A classic Goan prawn curry featuring a tangy tamarind and coconut base. Tender prawns and drumsticks are simmered in a freshly ground spice masala, creating a vibrant and flavorful dish that's perfect with steamed rice.
For 4 servings
6 steps. 30 minutes total.
- 1
Step 1
- a.Marinate the Prawns
- b.In a bowl, combine the cleaned prawns with 1/4 tsp of the turmeric powder and 1/2 tsp of the salt. Mix well to coat.
- c.Set aside to marinate for at least 15-20 minutes while you prepare the other ingredients.
- 2
Step 2
- a.Prepare the Masala Paste
- b.In a small, dry pan over low-medium heat, roast the dried red chillies, coriander seeds, cumin seeds, and black peppercorns for 2-3 minutes until they become aromatic. Be careful not to burn them.
- c.Transfer the roasted spices to a blender jar. Add the grated coconut, roughly chopped 1/2 onion, ginger, garlic, the remaining 1/4 tsp turmeric powder, and the tamarind paste.
- d.Add about 1/2 cup of water and grind everything to a very smooth, fine paste. Add a little more water if needed to facilitate grinding. The consistency should be thick and creamy.
- 3
Step 3
- a.Cook the Curry Base
- b.Heat the coconut oil in a heavy-bottomed pot or kadai over medium heat.
- c.Add the finely chopped onion and sauté for 5-7 minutes until it becomes soft, translucent, and light golden.
- d.Add the ground masala paste to the pot. Stir continuously and cook for 7-8 minutes, until the raw smell of the spices disappears and you see oil starting to separate from the masala.
- 4
Step 4
- a.Simmer with Drumsticks
- b.Add the drumstick pieces to the pot along with 2 cups of water and the remaining 1 tsp of salt. Stir well to combine.
- c.Bring the curry to a gentle boil. Once it starts boiling, reduce the heat to low, cover the pot, and let it simmer for 10-12 minutes, or until the drumsticks are tender but not mushy.
- 5
Step 5
- a.Add Prawns and Finish
- b.Gently add the marinated prawns to the simmering curry. Stir carefully to incorporate them into the gravy.
- c.Cook uncovered for 3-5 minutes. The prawns are cooked once they turn pink and curl up. Do not overcook, as they will become tough and rubbery.
- d.Taste the curry and adjust the salt or tanginess if needed. Turn off the heat.
- 6
Step 6
- a.Rest and Serve
- b.Let the curry rest in the pot for at least 10 minutes. This allows the flavors to meld and deepen.
- c.Serve hot with steamed Goan rice (Ukda Xit) or fresh pao (bread) to soak up the delicious gravy.
What to keep in mind.
5 tips from the recipe — small details that make a real difference to the final dish.
- 1For the most authentic flavor, use fresh coconut. If unavailable, you can use frozen grated coconut after thawing it completely.
- 2The key to a smooth curry is a finely ground masala paste. Scrape down the sides of the blender and grind until completely smooth.
- 3Do not skip the step of roasting the dry spices. It awakens their essential oils and adds a deep, aromatic flavor to the curry.
- 4Adjust the number of dried red chillies based on your spice preference. Using Kashmiri chillies will give a vibrant red color without excessive heat.
- 5Prawns cook very quickly. Add them at the very end and cook just until they turn pink to keep them tender and juicy.
Adapt it for your goals.
Vegetable Addition
Add pieces of raw mango (when in season) along with the drumsticks for an extra layer of tanginess. Reduce the amount of tamarind paste slightly if you do.
Different ProteinDifferent Protein
This curry base works wonderfully with firm white fish like kingfish or pomfret. Adjust the cooking time as fish cooks even faster than prawns.
Vegetarian VersionVegetarian Version
For a vegetarian alternative, replace prawns with cubed paneer, mushrooms, or a mix of vegetables like carrots and green beans. Add the paneer at the end, similar to the prawns.
Why this is on our healthy list.
Rich in Lean Protein
Prawns are an excellent source of high-quality, lean protein, which is crucial for building and repairing tissues, muscle growth, and supporting overall body function.
Anti-inflammatory Properties
The curry is rich in spices like turmeric (curcumin), ginger, and garlic, which contain powerful bioactive compounds known for their anti-inflammatory and antioxidant effects.
Source of Healthy Fats
Fresh coconut provides medium-chain triglycerides (MCTs), a type of saturated fat that is metabolized differently than other fats. They can be a quick source of energy for the body and brain.
Frequently asked questions
Yes, you can use frozen prawns. Make sure to thaw them completely in the refrigerator or under cold running water before marinating. Pat them dry with a paper towel to remove excess moisture.