Goan Sungta Curry

Sungta curry inspired by the Goan's love for fresh coconut and the red spicy chillies.
The coconut palmed beaches, the fresh fish catch has inspired many chefs to cook great curries with the fresh ingredients. In Goa many own spice gardens and it is a pleasure to work with different spices.
Sungta means Prawns and with the season of raw mangoes, I decided to cook this dish

Ingredients:

• 1 kg Prawns large variety.
• 1 medium sized coconut grated.
• 8 dry red chillies. I used kashmiri  chillies to get the bright red colour.
• 1/2 tsp cummin seeds.
• 4 tsp coriander seeds.
• 1/2 tsp peppercorns.
• 11/2 tsp garlic chopped.
• 1 tsp ginger chopped.
• 1 raw mango skin peeled and cut into slices.
• 15 medium shallots or Madras onions as they are called, or use 1 onion sliced.
• 3 green chillies slit.
• 4 to 5 kokum pieces. If you can't get kokum use tamarind pulp.
• Salt to taste.

Method:

• Marinate prawns with salt.
• Grind to a  paste coconut, red chillies, cumin seeds, coriander seeds, pepper, ginger and garlic.
• If possible use a clay pot for cooking.
• Add 2 cups of water to the vessel and the ground masala, adjust consistency to your choice.
• Let the mixture boil.
• Add  shallots, green chillies and prawns cook for 10 mins.
• Add raw mango slices, kokum and salt 

Serve with Red Rice or plain Steamed Rice or some like it with Pav.

--------------------------------------------------------------------------