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Ruchik Randhap

Food & Memories of Mangalore

You are here: Home / Seafood / Sungta Ani Kuvalyachi Kadi ~ Mangalorean Style Prawn & Ash Gourd Curry

July 14, 2017

Sungta Ani Kuvalyachi Kadi ~ Mangalorean Style Prawn & Ash Gourd Curry

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Hello folks and welcome to the ‘new & improved’ Ruchik Randhap 🙂 Yes! After 8 long years I decided to take the plunge and convert my blog into a full fledged, self hosted website. I am hoping that the new features available on this platform will help me design my content better and make your browsing experience a pleasant one. For those of you who are new here, do check the ‘About’ section to know more about Ruchik Randhap, the new logo and ofcourse the author – me!

 Since the moving of the content has been a mammoth task there will be a few loose ends for me to tie up in the upcoming weeks. You may encounter a few broken links in which case I request you to search for your recipe in the search bars (a tiny magnifying glass symbol at the top right corner of the fixed menu bar), below the About section and on the side bar below the ‘Archives’ section. If you still cannot find what you are looking for, do drop me a mail to [email protected] I am very excited to hear what you think about the new look, so do write in!

Coming back to today’s recipe, prawns are a favourite amongst many. I am no exception. I am glad that I can finally eat them after years of suffering an allergy. I totally love trying out new recipes and have a few lined up for you. First up, is this beautiful curry that is typical Mangalorean Catholic style redolent of our traditional cuisine and every sentiment of Mangalore I carry with me. There are many recipes that remind me of home and this is one of them.

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I made this curry using tiger prawns (really large ones) but you can use any prawns. If you are using tiger prawns you can cut them into two (optional). This dish goes really well for your weekday meal. Serve it up with some steaming hot rice, some pickle on the side and perhaps a papad or two and relish it!

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Sungta Ani Kuvalyachi Kadi ~ Mangalorean Style Prawn & Ash Gourd Curry

A traditional Mangalorean everyday recipe that goes really well with piping hot boiled (red) rice and some pickle on the side
4.67 from 6 votes
Print Pin Rate
Course: Main Course
Prep Time: 20 minutes
Cook Time: 20 minutes
Total Time: 40 minutes
Author: Shireen Sequeira

Ingredients

  • 350 grams tiger prawns or any other prawns, cleaned and deveined (about 20)
  • 650-750 grams ash gourd (kuvalo)
  • 1-2 small green chillies slit
  • 1 inch ginger finely chopped
  • 1-1/2 cups thin coconut milk
  • 1 cup thick coconut milk
  • Salt to taste

For the masala:

  • 7-8 byadge chillies (long, dry red chillies)
  • 1 tablespoon coriander seeds
  • 1/2 teaspoon cumin seeds
  • 8-10 peppercorns
  • 1/2 teaspoon teaspoon turmeric powder
  • 3 fat flakes of garlic
  • 2 medium sized onions
  • 1 cup cup grated coconut
  • 1 marble sized ball of tamarind

For the tempering:

  • 1/2 medium sized onion, finely sliced
  • 1 sprig of curry leaves
  • 2-3 teaspoons coconut oil/ghee or any cooking oil

Instructions

  • Clean, devein and keep the prawns aside. Peel the ash gourd, remove the pith and seeds and cut it into medium sized cubes.
  • On a skillet/tawa dry roast these ingredients one by one, separately: chillies, coriander seeds, cumin seeds, peppercorns – remove and let it cool for a bit. They will turn crisp.
  • Next, roast till the garlic and onions till the onions turn limp (if the onions burn/stick to the pan you can add 2-3 drops of oil). Remove and let it cool.
  • Grind the roasted spices first to a fine powder, then add the roasted garlic, onions and the coconut, turmeric and tamarind together using a little water. The masala should be fine.
  • In a heavy based pan or kadai cook the ash gourd with the thin coconut milk, salt, slit green chillies and chopped ginger till tender but not mushy. To this add the ground masala paste and the reserved masala water (derived from rinsing the grinding jar with approx. ½ cup water)
  • Check salt and bring the curry to a boil. Add the cleaned prawns and reduce the heat to a simmer. Cook for 1-2 minutes and then add the thick coconut milk. Do not cover the pan once the coconut milk is added or else the milk will curdle.
  • Prawns should not be overcooked or they will turn chewy (approx. 1-1/2 to 2 minutes in boiling curry is good). When you notice them curdled up and opaque, remove the pan from the heat. Cover
  • Heat oil or ghee in a small pan for seasoning. Toss in the curry leaves and then the sliced onions and fry till the onions turn golden brown. Pour this mixture into the prepared curry and immediately close the lid to trap the aroma and flavours.
  • Serve hot with rice.

Disclaimer

The nutritional values are only indicative.

Tried this recipe?Please leave a comment & rate the recipe below or share a photo on Instagram and tag me @ruchikrandhap
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Filed Under: All Posts, Coconut Milk Based Recipes, Mangalorean Recipes, Seafood Tagged With: Ash Gourd, Catholic Cuisine, Prawns

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Comments

  1. Janet says

    July 14, 2017 at 7:38 am

    I cant wait to try this

    Reply
    • Shireen Sequeira says

      July 18, 2017 at 11:44 pm

      Thanks a ton Jan!!

      Reply
  2. Lubna says

    July 14, 2017 at 8:28 am

    Wow….the curry looks delicious….never heard of this combo before and to say it…i never tasted ash gourd till date….this curry is tempting me to try it….thank you for sharing….

    On other note…love the new look of your space…its fresh and clean….

    Reply
    • Shireen Sequeira says

      July 18, 2017 at 11:44 pm

      Thanks a lot Lubna!! 🙂 Glad u liked the curry and the new look as well!

      Reply
  3. Kalpana Nayak Dighe says

    July 15, 2017 at 3:59 am

    Excellent no word’s to say

    Reply
    • Shireen Sequeira says

      July 18, 2017 at 11:44 pm

      Thanks a ton Kalpana!!

      Reply
  4. Rafeeda - The Big Sweet Tooth says

    July 16, 2017 at 2:24 am

    The new look is really amazing… love the colors used and overall feel of the page! I am allergic to prawns as well so can’t have them. 🙁 This looks like a delicious curry… love the combination of veg with non-veg…

    Reply
    • Shireen Sequeira says

      July 18, 2017 at 11:43 pm

      Thank you so much Rafee!! 🙂

      Reply
  5. Rayner Monteiro says

    February 27, 2018 at 2:22 pm

    Hi shireen, I always follow ur recepies for cooking and i am so thankful to you for providing such mouth watering recepies just one question how much does one cup mean in milliliters(ml).All the best

    Reply
    • Shireen Sequeira says

      February 27, 2018 at 6:10 pm

      Hi Rayner,

      Thanks a ton for those lovely words of appreciation! So glad to know that you enjoy my recipes! Well, the international measure of 1 cup is 237ml but generally rounded off to 240ml. Unless you are baking, you can use a 250 ml cup measure!

      Reply
      • Rayner Monteiro says

        March 1, 2018 at 4:45 pm

        Hi shireen, I appreciate the information you have provided me..

        Reply
        • Shireen Sequeira says

          March 1, 2018 at 8:23 pm

          My pleasure Rayner!

          Reply
  6. Rohan says

    June 4, 2018 at 7:26 pm

    Thank you Shireen for the great receipe. Tried it and it turned out fabulous.

    Reply
    • Shireen Sequeira says

      June 5, 2018 at 9:45 am

      So glad to hear that Rohan! Thanks for the feedback!

      Reply
  7. Preetham rodrigues says

    July 29, 2018 at 4:00 pm

    I cooked once, turned out to be happy, my daughter loved it most
    Thanks for the Reciepe

    Reply
    • Shireen Sequeira says

      August 15, 2018 at 1:31 pm

      Thanks for the feedback Preetham! So glad you enjoyed it!

      Reply
  8. Anita Fernandes says

    July 30, 2019 at 2:36 am

    Love the new look of the website and I must say I loved the earlier one as well. You always seem to put in so much more to your recipes that no one could ever go wrong.
    I have tried a couple of your recipes over the years and I have never been disappointed. Despite being away from home, it’s nice to create the Mangalorean flavour that we all wish to create in our homes. This recipe turned out to be another big hit. Thanks Shireen. Continue the good work.

    Reply
    • Shireen Sequeira says

      July 30, 2019 at 9:32 am

      Thank you so much for your kind words Anita!! So glad to know that you have tried and liked my recipes with success! It is people like you who make blogging worth the effort! Thank you yet again and I am happy that you like the new look of the website 🙂

      Reply
  9. Melanie says

    May 16, 2020 at 1:19 pm

    Hi shireen.. Can the prawns be replaced by beef? Will the recipe be the same?

    Reply
    • Shireen Sequeira says

      May 16, 2020 at 8:22 pm

      Hi Melanie,

      Yes you can use this recipe for the beef or the one for mutton polov (recipe is on my blog)..instead of mutton use beef. I have 2 recipes for the polov..one is a big complex (wedding style) and the simpler one uses vegetable masala powder – you could try that

      Reply
  10. Nisha Machado says

    June 9, 2020 at 10:02 pm

    I just tried this recipe today..accurate measurements ..and turned out to be a really delicious curry. Thanks Shireen!!

    Reply
    • Shireen Sequeira says

      June 10, 2020 at 8:32 am

      Hi Nisha,

      I am so glad that you liked this recipe so much! Thank you for the feedback!

      Reply
  11. Jessica Rasquinha says

    January 3, 2021 at 5:52 am

    I tried this recipe with few changes and very happy to say the result was excellent! A very tasty polov from Mangalore. I had never cooked ash gourd before. Thank you. Would highly recommend this to anyone.

    Reply
    • Shireen Sequeira says

      January 5, 2021 at 9:31 am

      Thank you so much for your great feedback Jessica! Happy to know that the recipe worked out well for you!

      Reply
  12. L says

    February 5, 2021 at 2:42 pm

    When does one add the ash gourd into the curry? Am I missing this somewhere?

    Reply
    • Shireen Sequeira says

      February 9, 2021 at 2:50 pm

      Please check step# 5…you have to cook the ash gourd in the thin coconut milk first and add the ground masala to it 🙂

      Reply
  13. Natty Dias says

    August 16, 2022 at 3:58 pm

    Hi! Please tell me if the same recipe can be followed for moghem (yellow cucumber) and prawn curry.

    Reply
    • Shireen Sequeira says

      August 22, 2022 at 1:17 pm

      Hi Natty,

      Yes, ofcourse! You can use it to make any kind of seafood+veg combo curry

      Reply

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Hi, I am Shireen Sequeira, a food blogger with a passion for exploring different cuisines and cultures. Having lived in several cities across the world, including Mangalore, Bangalore, Mumbai and Dubai, I have developed a deep appreciation for the unique flavours and ingredients that each place has to offer.

My blog Ruchik Randhap is a reflection of my love for food, travel, photography and storytelling. Through my posts, I take my readers on a culinary journey, sharing my experiences of discovering new dishes, meeting home cooks, local chefs and food artisans, and uncovering the rich history and traditions behind Mangalorean recipes and the diverse world of international cuisine.

Whether you're a seasoned foodie or just starting to explore the world of gastronomy, I hope that my blog offers something for everyone. So why not join me on my culinary adventures and discover the world one recipe at a time!

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