Konkani Style Sungta Ambat Aani Tallel Sungta Recipe- Fried Prawns & Curry

Sungta Ambat Aani Tallel Sungta is what they call the prawn’s curry and fried prawns in the Konkani language. This is a recipe from the Karwari GSB cuisine. Karwar, a city in Karnataka, lies at the mouth of the river Kali. With the abundance of fish and coconuts in that area, the Karwari GSBs are thorough fish eaters and the gravies they cook are made using coconut.  Prawns, Fresh coconut, Coriander (Dhania) Seeds, Whole Black Peppercorns, Byadagi Dried Chillies, Tamarind, Turmeric powder (Haldi), Red Chilli powder, Onions, Potato (Aloo), Oil, Oil, Salt, Prawns, Lemon juice, Turmeric powder (Haldi), Red Chilli powder, Coriander Powder (Dhania), Rice flour, Sooji (Semolina/ Rava), Salt, Oil   For the gravy 20 Prawns 1 cup Fresh coconut , grated 2 teaspoons Coriander (Dhania) Seeds 3 Whole Black Peppercorns 4 Byadagi Dried Chillies , broken 1 teaspoon Tamarind 1/2 teaspoon Turmeric powder (Haldi) 1 teaspoon Red Chilli powder , adjustable 2 Onions , chopped 1 Potato (Aloo) , peel and cut the potatoes 2 tablespoons Oil , for the gravy Oil , for roasting the spices  Salt , to taste  For the fried prawns 10 Prawns 2 teaspoons Lemon juice 1/4 teaspoon Turmeric powder (Haldi) 1 teaspoon Red Chilli powder 1 teaspoon Coriander Powder (Dhania) 1/4 cup Rice flour 1/4 cup Sooji (Semolina/ Rava) Salt , to taste  Oil , for frying     25   30     To begin making the Sungta Ambat Aani Tallel Sungta recipe, firstly we will prepare the curry.Devein the prawns and wash thoroughly. Apply a little turmeric powder and very tiny amount of salt to the curry prawns and keep it aside. Heat a little oil in a heavy bottomed pan and add coriander seeds and bydagi chillies. Cook for about a minute.Add this mixture along with coconut, peppercorns, tamarind and almost 1/4 piece of the given onion using sufficient water in a mixer grinder. Grind it and keep it aside. Heat oil in a heavy bottomed pan. Once the oil is hot, add the chopped onions. Saute till they turn soft and transparent. Once the onion turns soft, add turmeric powder and mix well. After a minute add potatoes and red chilli powder. Mix, cook for a minute and add enough water to almost cover the potatoes. Cover and cook. When the potatoes are half cooked, add the prawns and mix. Add salt. Cover and cook till both potatoes and the prawns are cooked.Now add the ground coconut paste to it, mix  and check if more water is required to bring the gravy to a medium consistency. Bring to a boil. Check seasoning. Simmer for few minutes for the coconut to be cooked. If the gravy thickens by now, add some water and adjust desired consistency. Cook for another 2 minutes and serve.The next step is to make the fried prawns. Add prawns, lime juice, spice powders and salt in a mixing bowl. Mix everything well and keep aside to marinate.Mix together rice flour add semolina together in a bowl to get a grainy consistency. Coat the marinated prawns well with this flour mixture and shallow fry in hot oil on both sides on low flame. Serve Sungta Aambat Aani Tallel Sungta along with Steamed Rice and Sol Kadhi for a perfect and delicious Konkani Meal.