Traditional and Authentic Goan Style Prawn Curry with Radish | Mulo ghalun Sungtache Hooman | Konkani Style Prawn Curry | Shrimp Coconut Curry | Gravy recipe with detail step by step instructions and a video. Sungtache Hooman is a very popular authentic and traditional Goan curry made from prawns. The curry is made from fresh grated coconut, onions and few basic spices. A must try recipe for all tourists on a Goan trip.
Secret of Sungtache Hooman
In Konkani, prawns are referred to as ‘sungta’ and ‘hooman’ refers to a coconut based curry preparation. Hence, we call this flavourful coconut based Goan prawn curry as ‘Sungtache Hooman’. In Goa itself, we have various different ways to make this curry. All the different communities in Goa have their own secret family recipe to prepare this delicious curry. However despite the different recipes, we all Goans share our love for this dish. Especially for all kids, sungtache hooman is everyone’s favourite. In this post, I will share how we make this curry in Hindu GSB style at my home.
Prawn Curry Ingredients
To make Goan style prawn curry, we need few basic ingredients found in every Goan home. The prawns should be peeled and deveined. The gravy consists of a ground paste made from coconut, onion, tamarind, peppercorns, coriander seeds, turmeric powder and chilli powder. Instead of chilli powder, we can also use whole red chillies. In this recipe, I have also added radish to the curry. Adding radish is totally optional but it enhances the taste of the dish. Instead of radish, we can also add drumsticks, raw mango, hog plums, lady finger or bilimbi but the recipe will slightly differ.
Making and Serving Sungtache Hooman
The recipe for prawns curry is very quick and easy. It takes hardly 20 minutes to make this yummy curry. In Goa, we serve prawns curry with white rice. However, you can also eat this curry with the Goan pao or roti as per your liking. We can also refrigerate this curry and it will stay good for 2 – 3 days.
You can also check out more Goan prawn recipes on our channel like sungtache sukhe (dry prawn curry) , sungtacho ros (prawns masala curry) , malabar spinach curry with prawns , sukya sungtachi kismoor and galmo sukhe (baby shrimp) .
You might also like some of our other Goan meat or seafood recipes like chicken xacuti , mackerel uddamethi , crab curry , oyster curry , mackerel pickle , mackerel gut cutlets and stuffed mackerels .
Do check out more of our Goan recipes here.
Check out more traditional and authentic Goan recipes on our youtube channel Bhukkad Recipes. Do not forget to like, share and subscribe!!
Ingredients
- 15 medium sized prawns – peeled and deveined
- 1 small radish – cut into pieces
- 1 small onion (finely chopped) – for cooking
- 1/4 small onion (randomly chopped) – for grinding
- 1 and 1/2 cup fresh grated coconut
- 1/2 Tsp turmeric powder
- 1 Tsp red chilli powder
- 8 peppercorns
- 3/4 Tsp coriander seeds
- small ball of tamarind
- salt as per taste
Instructions
- Wash the prawns. Apply 1/8 Tsp salt to the prawns. Keep aside for 20 minutes.
- Add coconut, peppercorns, coriander seeds, turmeric powder, chilli powder, tamarind and 1 cup of water to a mixer jar. Grind into a fine paste.
- I used total 1 and 1/4 cup of water for grinding.
- Add the randomly chopped onion to the coconut paste. Grind once again. Keep this paste aside.
- Now wash the prawns once again to remove excess salt.
- Add the washed prawns, finely chopped onion and radish to a pan.
- Add approximately 3/4 cup of water just enough to cover the prawns, onions and radish. Spread evenly.
- Cover and cook on medium heat until the onions and radish are soft.
- Add coconut paste and salt. Add water as required to adjust consistency of gravy. Stir well.
- Bring it to a boil. Boil for 2 minutes and switch off the flame.
Tips & Tricks
- Adding radish is totally optional. You can make this same recipe without adding radish and it will taste just as great.
- Radish can also be replaced with raw mango, lady fingers, hog plums, drumsticks or bilimbi as per your choice. But the recipe will differ slightly.
- Remember that the curry will thicken a little as it settles and cools down. So add water accordingly.