Sungta Ambat
A classic Goan prawn curry bursting with tangy and spicy flavors. Fresh prawns are simmered in a fragrant coconut and tamarind gravy, making for a perfect coastal meal with steamed rice.
For 4 servings
5 steps. 25 minutes total.
- 1
Step 1
- a.Marinate the Prawns
- b.In a bowl, combine the cleaned prawns with 1/4 tsp of turmeric powder and 1/2 tsp of salt.
- c.Mix well to ensure the prawns are evenly coated.
- d.Set aside to marinate for 15-20 minutes while you prepare the masala paste.
- 2
Step 2
- a.Prepare the Masala Paste
- b.Soak the tamarind in 1/4 cup of warm water for 15 minutes. Squeeze to extract the pulp, then strain and discard any seeds or fibers.
- c.In a small, dry pan over low heat, roast the dried red chillies, coriander seeds, cumin seeds, and black peppercorns for 1-2 minutes until fragrant. Let them cool completely.
- d.Transfer the roasted spices to a high-speed blender. Add the grated coconut, garlic, ginger, the remaining 1/2 tsp turmeric powder, and the prepared tamarind pulp.
- e.Add about 1/2 cup of water and grind to a very smooth, fine paste. You may need to add a little more water, a tablespoon at a time, to achieve a silky consistency.
- 3
Step 3
- a.Cook the Curry Base
- b.Heat the coconut oil in a heavy-bottomed pan or kadai over medium heat.
- c.Add the finely chopped onion and sauté for 5-6 minutes until it turns soft and translucent.
- d.Add the ground masala paste to the pan. Cook for 6-8 minutes, stirring frequently, until the raw aroma disappears and oil begins to separate from the edges of the masala.
- 4
Step 4
- a.Simmer the Curry and Cook Prawns
- b.Pour 1.5 cups of water and the remaining 1 tsp of salt into the pan. Stir well to combine with the cooked masala.
- c.Bring the curry to a gentle boil, then reduce the heat to a simmer.
- d.Carefully add the marinated prawns to the simmering curry.
- e.Cook for just 3-5 minutes, or until the prawns turn pink and curl. Do not overcook, as they will become tough.
- 5
Step 5
- a.Garnish and Serve
- b.Turn off the heat and stir in the freshly chopped coriander leaves.
- c.Let the curry rest for at least 10 minutes to allow the flavors to deepen.
- d.Serve hot with steamed rice, Goan pav, or sannas.
What to keep in mind.
6 tips from the recipe — small details that make a real difference to the final dish.
- 1For the most authentic flavor, use fresh prawns and freshly grated coconut.
- 2Do not overcook the prawns. They cook very quickly and will become rubbery if left on the heat for too long.
- 3The key to a smooth curry is grinding the masala paste until it is completely fine and silky.
- 4Adjust the number of Kashmiri chillies for color and a milder heat, or add a few spicier chillies like Guntur or Byadgi for more fire.
- 5A small piece of jaggery (about 1/2 tsp) can be added to the curry to balance the tanginess of the tamarind.
- 6The curry thickens as it cools. Add a splash of warm water to adjust the consistency when reheating.
Adapt it for your goals.
With Vegetables
Add drumsticks (moringa) or raw mango pieces to the curry along with the water and let them cook until tender before adding the prawns.
Different SeafoodDifferent Seafood
This masala base works wonderfully with fish fillets (like kingfish or pomfret), clams, or squid. Adjust cooking time accordingly.
Vegetarian VersionVegetarian Version
Replace prawns with firm tofu, paneer, or a mix of vegetables like mushrooms, cauliflower, and green peas.
Creamier CurryCreamier Curry
For a richer, creamier gravy, replace 1/2 cup of the water with thick coconut milk. Add it at the end and heat gently without boiling.
Why this is on our healthy list.
Rich in Lean Protein
Prawns are a fantastic source of high-quality, low-fat protein, which is essential for muscle repair, immune function, and overall body maintenance.
Anti-inflammatory Properties
The curry is rich in spices like turmeric (containing curcumin), ginger, and garlic, which are known for their potent anti-inflammatory and antioxidant effects.
Source of Healthy Fats
Both coconut and coconut oil provide medium-chain triglycerides (MCTs), a type of saturated fat that is more easily digested and used for energy by the body.
Boosts Metabolism
The blend of spices like red chillies, peppercorns, and cumin can provide a temporary boost to your metabolism, aiding in calorie burning.
Frequently asked questions
One serving of Sungta Ambat (approximately 1 cup or 265g) contains an estimated 350-400 calories, primarily from the prawns, coconut, and oil.