Allergens in Sungtachi Kodi: crustacean shellfish.
Ingredients
Quantities for 4.
- 400g medium, shelled and deveined Prawns
- 2, in 6cm lengths Drumstickadds the sweetness that makes this curry
- 1.5 cups grated fresh Coconut
- 8 dried, stalks removed Kashmiri Chillifor colour more than heat
- 1 tbsp Coriander Powder
- 1/2 tsp Cumin Seeds
- 3/4 tsp Turmeric
- 5 cloves Garlic
- 1 medium, finely chopped Onion
- 4 petals Kokumor 1 tbsp tamarind pulp
- 2, slit Green Chillioptional
- 2 tbsp Coconut Oil
- to taste Salt
Cookware
stovetop, blender
Checked against the ingredient list for ten allergens: milk, egg, fish, crustaceans, tree nuts, peanuts, sesame, mustard, soy and gluten. Brands vary, so read the label on anything new to you.
Before you start
- Toss the prawns with 1/4 tsp turmeric and a pinch of salt and leave 15 minutes, then rinse and drain well.
- Rinse the kokum petals and soak them in 3 tbsp warm water while you grind the masala.
- Peel the drumsticks with a knife, leaving the tender inner rib. The tough outer skin never softens.
Method
- Grind the coconut, Kashmiri chillies, coriander powder, cumin, turmeric and garlic with 250ml warm water to a completely smooth paste.Blend for a full four minutes. A gritty masala is the commonest fault in a home coconut curry.
- Boil the drumstick pieces in 250ml salted water for 8 minutes, until a fingernail marks the flesh easily. Keep the water.
- Heat the coconut oil in a wide pan and soften the onion 5 minutes until translucent.
- Pour in the ground masala along with the drumstick and its cooking water, add the green chillies and salt, and bring to a simmer.
- Simmer 8 minutes, stirring now and then, until the raw smell of the coconut has gone and the curry looks glossy rather than chalky.Do not let it reach a rolling boil once the coconut is in, it will split.
- Add the kokum with its soaking water and simmer 2 minutes.
- Slide in the prawns and cook 3-4 minutes only, until they curl and turn opaque.Prawns go from done to rubbery in about a minute. Pull the pan as soon as they curve into a C.
- Take off the heat, check the salt and sourness, and rest 5 minutes before serving with rice.
Safe temperatures: Prawns, crab and squid are done when the flesh is opaque and pearly right through. Reheat leftovers to 74°C / 165°F. FoodSafety.gov
Storage
Keeps 2 days refrigerated, though the prawns firm up. Reheat over low heat just to steaming. Do not freeze.
Nutrition Medium estimate
One serving of Sungtachi Kodi (180 g) is about 284 calories, or 158 calories per 100 g.
High protein: 22 g a serving, 31% of the calories
| Per serving180 g | Per 100 g | |
|---|---|---|
| Calories | 284 kcal | 158 kcal |
| Protein | 22.2 g | 12 g |
| Carbohydrate | 11.7 g | 6 g |
| of which sugars | 4.0 g | 2 g |
| Fibre | 4.3 g | 2 g |
| Fat | 17.8 g | 10 g |
| of which saturated | 14.7 g | 8 g |
| of which unsaturated | 1.6 g | 1 g |
Ingredients given to taste count as zero, so the real figures run a little higher. Nearest database match used for kokum. Estimated from raw ingredients using USDA FoodData Central.
More like this: Gluten-free Indian recipes · Dairy-free Indian recipes · Goan recipes
Times, yields, allergens and nutrition are guidance. Use your own judgement on doneness and on storing. More in About.