Sungat Phana Upkari(Prawn Pickle)

Posted on Saturday, April 8, 2006 by Vee

Sungat Phana Upkari (Prawn Pickle)

I love this dish. Sungat is Konkani for prawns or shrimps or anything else you want to call them. A rose by any other name ……

This is made with small shrimps, the ones that require an eternity to be cleaned. I remember bapama , mom and sometimes dad sitting and patiently doing the necessary.I use the salad shrimp for this dish and I use the deshelled and de-veined variety. So its a breeze.

Onion 2 medium size chopped finely.
Shrimp About 2 cups.

Roasted Whole Red Chillies 15-18 (told ya , it is HOT!!)
Tamarind Paste 1 tsp
Oil, Salt.

Grind the roasted whole chillies and tamarind paste into a fine paste.Cook onion in a little oil. After softened, add red chillies+tamarind paste, shrimp and salt. Cover and cook till the seafood is cooked through. Remove from flame and top with a tsp of raw coconut oil.

Hmmmmmmmmmmmmmmmmmmmmmmmm……

Filed under: By Cuisines, Chilli-Tamarind, Craving Gravy, Konkani Cuisine, On the Side, Prawns/Shrimp, S, Sungat Phanna Upkari

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3 Responses to “Sungat Phana Upkari(Prawn Pickle)”

  1. Misha, on June 11th, 2006 at 1:46 am Said:

    Hi,
    U can make it without onion too..if u dont add onion, u will have to add asafoetida while frying along with mustard seeds and then grind and add to shrimp…ofcourse with tamarind paste…this way the pickle remains for a longer period.

  2. Arathi, on June 20th, 2006 at 8:53 pm Said:

    Hi Vee

    Nice recipe. I make it without onion too, Misha. According to my mom, the recipe has its origins in Kerala but I am not sure. Some people even use vinegar instead of tamarind.

    And, try frying the shrimp before adding. It keeps for more days that way.

  3. rachel, on January 8th, 2007 at 8:07 pm Said:

    rice be good to eat!

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