I have known numerous people through blogging, I have made a few good friends too. One such kind friend has sent me a packet full of goodies and a note. It is Meera of "Enjoy Indian Food". She has been so kind and generous that she has sent me "Goda Masala", Kolhapuri Masala and Malvani masala. Also a bigg bar of Hershey's Almond chocolate ( This is one of my favorite chocolate). Thanks You Meera for these masala. I cant wait to cook these masalas, I am off to grocery shop to buy the ingredients. Btw Meera todays recipe is especially for you, a very yummy and very goan recipe.
I have meaning to post this recipe from the day I started blogging but somehow I never posted it. Like many regional favourites which go on to become everyones fav, this is one such recipe. Sungata are prawns in kokani. They are integral part of goan food, every household has a dish cooked with prawns in it atleast once a week. be it curry, Tava fry or sukke. Our food basically includes a lot of side dishes to go with rice and fish curries. This is one such dish.
Prawns cake or daangar are very easy to cook. They taste the best when you use smallest sized prawns. Actually we get really really tiny prawns which by the way take a lot of time in cleaning but taste sooo good that you wouldn't mind the hard work. These are mixed with onions and chillies, masala etc and shallow fried. The outer coating is really crisp since these are rolled in bread crumbs or rawa. If you have read my blog posts earlier, I hardly ever deep fry that is because goans NEVER deep fry fish, prawns etc. we feel the overpowering it with oil ruins the taste. If you have never tried a shallow fried non-veg cutlet then try it once, I am sure you will be hooked on to the taste. These savoury cakes are flavourful since onions, ginger, garlic and chillies lend it fresh flavours. Like all our food this too has a generous amount of coconut in it. If you aren't a coconut fan then you can skip and still enjoy daangar.
1 cup small prawns cleaned, de-veined ( if you cannot find small sized prawns then just chop the bigger ones in very small pieces)
1 fistful fresh shredded coconut
3/4 cup onion
1-2 tbl spn chopped tomato ( optional)
1 tbl spn paste ginger-garlic and green chillies
1/2 t spn turmeric powder
1 t spn red chilli powder
1/2 cup besan
3 tbl spn rava
1/2 tbl spn garam masala
chopped coriander leaves
salt as per taste
2 tbl spn oil for frying
Add about 2 tbl spn of salt to cleaned prawns and keep aside for about 5-10 mins. In the mean time Mix all the ingredients except oil & rava. Add prawns and mix well. Now heat Tava and add about 1 tbl spn of oil and move the tava so that it coats the entire tava. Take the prepared mixture in hand and shape it like a cutlet. roll it in rava & fry it on hot tava till done.
Serve as a side dish with steamed rice, fish/ prawns curry.
you may be interested in:
Prawns sukka Masala
Prawns Pulao Prawns
Sungtache Hooman - Goan Prawn or Shrimp Curry