Sungtache ambade ghalun hooman

Sungtache ambade ghalun hooman (prawns curry with hogplums):

When you come to Goan recipes, fish curries are the most demanding and delucting recipes of Goa, loved by most of the crowd in India. Apart from all the varieties of fishes, prawns hold a unique value with their curries made using Goan traditional method from our grandma's authentic magic bag. 

We have 5 different varieties to prepare prawns curry by Goan traditional method:

1) Using radish ( mulo)

2) Using drumsticks ( sango)

3) Using ladyfingers ( bhende)

4) Using bilimbi fruit ( bimla)

5) Using hogplums ( ambade)

I have already shared in my blog first 2 varieties. Today am going to share with you the 5 th variety using hogplums. 

Basically the procedure is same for all kinds of fish curry, only the main veg ingredient which delivers a different taste to your dish is replaced in each curries as mentioned above. So if you learn one kind of prawns curry, it is easier to prepare the rest ones.

So let me take you to the prawns curry recipe using hogplums which we Goans call as ambade in our local language.

Hogplums look this way.

In Goa, from the ancestral times, each Goan home has a hogplums tree in their backyard. It's a huge tree which yield hundreds of hogplums during monsoons. Goans prepare varierty of dishes using these hogplums. Hogplums are sour fruit which when tender can be used to prepare their pickle as well which tastes awesome. Once the seed within gets hard, then they are used in various veg and non veg dishes.

Their skin is peeled off using peeler and discarded.

The peeled hogplums look this way. These peeled hogplums are used in various veg and non veg preparations.

Ingredients and method:

De-shell and Clean around 10-12 medium sized or 15-20 small sized prawns and apply salt to them and keep aside.

Grind in mixer a bowl of scraped coconut, a tsp of haldi powder, 2 tsp of red chilli powder, 2 whole red chillies( local ones), a small ball of tamarind ( note- do not add more as we will be adding hogplums too which are sour), 5-6 peppercorns, a tsp of coriander seeds and a fistful of water to form a thin paste. 

In a cooking vessel, add 2 tsp of oil, 1 medium size finely chopped onion, saute well till brown. Add half of the mixer grinded paste. Add water and add a pinch of salt. Let it boil. Add peeled hogplums. Let them cook. Do not cover. 

Meanwhile wash your salted prawns two times and add in the above gravy. Cook for 5 mins and then add remaining paste from mixer and add water just to adjust the consistency of your curry. Add 2 tsp of salt as per your taste. Give a vigorous boil to your curry and you are done.

Your curry is done. Let it rest aside for 30 minutes for flavours to get mixed properly.

Serve with hot Goan rice and a fried fish on your plate. 

Thank you for reading my post. Please leave a comment on how did u feel my post, by clicking on the 'enter your comment' section.

If you have any queries on my post,  please feel free to ask and I shall respond to you in 24 hours period.

Thank you