🇮🇳 Indian

Sungta Tonak

Name: Sungta Tonak
Prep time: 25 min
Cook time: 16 min
Total time: 41 min
Yield: 2 servings
Cuisine: Indian
Ingredients: to taste Salt; 1, finely chopped Onion; 4 cloves Garlic; 1 tbsp, minced Ginger; 2 Green Chili; 1/2 tsp Turmeric Powder; 2 tbsp Vegetable Oil; 1 sprig Curry Leaves; 1 Lemon; 2 tbsp Tamarind Paste; 300 g, shelled and deveined Prawns; 1 tsp Red Chili Powder; 1 cup Grated Coconut; 6-8 pieces Kokum

🇮🇳 Indian

Goan prawn tonak, coastal curry with roasted coconut body. Fast, hot and fresh — seafood never likes to wait. Plate with lemon wedges and nothing to distract.

Prep 25 min Cook 16 min Serves 2 Medium

Ingredients

Saltto taste
Onion1, finely chopped
Garlic4 cloves
Ginger1 tbsp, minced
Green Chili2
Turmeric Powder1/2 tsp
Vegetable Oil2 tbsp
Curry Leaves1 sprig
Lemon1
Tamarind Paste2 tbsp
Prawns300 g, shelled and deveined
Red Chili Powder1 tsp
Grated Coconut1 cup
Kokum6-8 pieces

Instructions

1
Clean the prawns carefully — shell, devein or scrub as needed — and pat completely dry.
2
Soften the onion and garlic in hot oil till the rawness is gone.
3
Stir in the grated coconut with the ground spices and let them sizzle and darken slightly.
4
Add the prawns and toss on high heat just till it changes colour and turns opaque.
5
Kill the heat, add the tamarind paste and lemon, and serve while it still sizzles.

Chef's tip

Salt at the end, lightly — seafood concentrates as it cooks.

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Watch how it's made

Video: Sungtache Tonak | Prawn Masala Curry Recipe in Goan Style | Sungtachi bhaji | Prawn Masala · on YouTube