Amamma's Sungta Kholu

The Hemmadys in a holiday mode

1. Saute generous 1/2 cup scraped coconut, 10 red bedgi chillies, 1/2 tsp asofoetida separately on a low flame until crisp & brown. Grind to a fine paste (masoul)
2. Saute masoul. Add a tsp of tamarind paste. Add 1/2 cup of water, salt and heat. Once hot, add deveined & salted prawns. Cover and slow cook until steam is let out.
Add a tsp of coconut oil. Check for salt.

The curry will be red hot spicy. The prawn give out its flavour to the curry overnight- best enjoyed the next day with plain steamed rice.