January 27, 2008

Dry Shrimp Masala- Sungta Phanna Upkari

A simple traditional recipe belonging to the Konkanis, a minority community who are believed to have migrated to other parts of India from Goa. Because of this, Konkani cuisine has a lot of Goan influences- the food is mostly seafood and can be quite spicy.

Preparation time: 2 mins
Cooking time: 12 mins



1lb shrimp raw,cleaned and deveined
3 tsp chilly powder
3-4 garlic cloves, smashed well
1/2 tsp tamarind paste
3 tbsp oilve oil
salt

Heat oil in a skillet. Add the garlic and fry till they turn brown( important). Add the chilly powder and fry well till it turns dark red and starts leaving the aroma. Add shrimp and tamarind paste. Cook for 6-7 mins. Enjoy with rice.

Enjoy!

2 comments:

Eskay said...

Hey D&C, Phanna upkari looks yum! It would be perfect with dalitoy and sheeth.

Divya Kamath and Chaya Kamath said...

Eskay, you bet!