Sungta aambat ani bhajilli sungta is what they call the prawns curry and fried prawns in the konkani language. This is a recipe from the Karwari NKGSB cuisine.

Karwar, a city in Karnataka, lies at the mouth of the river Kali. With the abundance of fish and coconuts in that area, the Karwari GSBs are thorough fish eaters and the gravies they cook are made using coconuts, corriander seeds and dry red chillies.
Here is a recipe of prawns curry relished by the Karwari NKGSB community with rice and fried fish.

A sour dried fruit called Sola….. i.e…..Vatambe is used in the gravy. This is mistaken for Kokum which too is called sola in some places. But as these sola… vatambe aren’t simply available elsewhere, I have substituted it with tamarind. Also the masala for fried prawns used to be ground on a ragda using whole spices to get a thick paste. This cannot be attained in a mixer grinder. Hence I have used spice powders for the same.

For some more fish curries, do take a look at the following recipes too….

  1. Mori Aambat
  2. Paapletaa Aambat
  3. Tisryaache Kaalvan
  4. Khekdyache Kaalvan
  5. Bangdyaa Huggae

Prep Time : 30 min

Cooking Time : 25 min

Serves : 4



25 Medium size prawns

2 Small potatoes (cubed)

1 Cup Fresh grated coconut

2 Tsp Corriander seeds

4 Dry red Bedgi chillies (deseeded)

3 peppercorns

1 Tsp Tamarind

1/2 Tsp Turmeric powder

1 Tsp Red chilli powder

2 Small onions

2 Tbs Oil (for gravy)

Oil for roasting the spices

Salt to taste


10-12 Medium size prawns

2 Tsp Lemon juice

1/2 Tsp Turmeric powder

1 Tsp Red chilli powder

1 Tsp Corriander powder

Salt to taste

Oil for frying

Raw rice ground coarsely like semolina OR semolina and rice flour mixture (coarse) for coating the prawns


1. To begin with making the gravy, first clean and devein the prawns. Wash thoroughly and drain.

2. Apply a little salt and turmeric powder and keep aside.

3. Chop the onions finely except 1/4th piece of one of the onions which has to be reserved for grinding.

4. In a pan, heat oil and add the chopped onions to it.

5. Saute till translucent. Add turmeric powder and mix.

6. Add the cubed potatoes and saute. Cook covered adding little water to cover the potatoes.

7. In the meantime roast corriander seeds and the red chillies in a small kadhai using a few drops of oil.

8. Grind together the coconut, red chillies, coriander seeds, tamarind, pepper corns, reserved onion using sufficient water to get a paste.

9. Check the potatoes. If half cooked, add prawns, red chilli powder, salt. Add water if needed and mix well. Cover and cook till done.

10. When the prawns and potatoes are fully cooked, add the ground paste and mix well. Add water if required to get a medium thick consistency. Check seasoning. Bring to a boil and then reduce the flame and simmer for a while for the coconut to be cooked. If gravy thickens at this stage add water to adjust consistency.

11. For the fried prawns the first thing to be done is applying the mentioned spice powders and other ingredients to the cleaned, deveined and washed prawns and keep aside to marinate for some time.

12. Grind raw rice to get a coarse powder. Or mix rice flour and semolina to get a coarse powder. Coat the marinated prawns with it and shallow fry on hot oil till crisp.

13. Relish the Sungta Aambat Ani Bhajilli Sungta with some steamed rice or with some soft fresh Bhaakari or Ghaavan and a cooling Kokum Kadhi by the side.

Picture of dried Vataambe pieces :


Traditionally even boiled drumsticks or a piece of raw mango are added to the gravy when in season! Both options taste delicious.

Author: tastyrecipesfrompooja

An artist by nature, I love painting, travelling to different places and photographing nature, gardening, crochet, reading, etc. It's my nature to give my best to anything and everything I do. From a person who could cook very few dishes..... I have converted myself to a person who now can cook varied dishes! I like perfection in all my work. Reading a lot of recipes, watching different famous chefs' cooking shows on television and observing their methods, techniques and tips very closely and studiously what has made me a very good cook today. Though there are numerous recipes I haven't tried my hand at..... there are many other in which I have gained exerpertise only by trial and error! I still watch all interesting cookery shows on TV to gain more knowledge on cooking techniques of other cultures from here and abroad!! Nowadays, I have started adding healthy twists to my dishes as and when I can without compromising on their original taste. Started this blog to share a few recipes of mine with all other cooking enthusiasts! Happy cooking to all! 😃

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