Skip to main content

PRAWN HINGA-UDDA/HOOMAN, the Quintessential Konkani dish!

Writing the previous post made me drool, over and over again. Recently we made this usual prawn curry (called "hooman/human in Konkani) at home which turned out quite good (ahem!). So I thought why not put it up here. For a change I had even remembered to take a few pictures at every step.
No, this won't turn into a food blog for the simple reason that I don't know enough things to make as yet. However a few things we love will be put up here, and what better than this simple, tasty dish to begin with! So here goes:

What you need: 
*Fresh prawn, cleaned and de-veined (mixed with a little turmeric powder, not too much)
*For the Masala: Ground coconut ~one whole, Chillies ~ about 25, a nice big lump of Tamarind
*Hing (Asafoetida) mixed well in water (alternatively hing powder can be used, but the flavor is just not the same); and yeah, since this curry itself is named after hing, you need to add in a little more than what you usually do.
*Coconut oil ~ 1 spoon
*Raw Mango ~few bits (optional)

Masala: Grind the three basic ingredients together into a fine paste. The masala should be spicy and tangy. (You can add a few byadgi chillies for a little extra color; if you're adding raw mango, then reduce the amount of tamarind)

Dig out that earthen vessel ("kullein") from the store room. Heat prawn with a little water till it slightly changes color, with salt.

Now add the masala and bring to a boil, continue heating it on a low flame till the prawns are cooked well. Add the raw mango bits at this stage itself for the extra flavor. Once it's cooked, add the hing water and mix; add one spoon of coconut oil at the end (optional again, but then the aroma is lovely).

That's it! It's that simple. Best enjoyed with some hot par-boiled rice, and fried fish/prawn.

A king-size meal at home

Bon App├ętit

*Snippet: The curry by the same name served in Mum's Kitchen, Panjim is so remarkably similar except for the addition of bits of onion! No wonder this recipe is preserved even after 400-odd years of migration of the Saraswats from Goa, it's so tasty after all!


  1. Loved it !! Awesome one prinks, Keep posting more :) This one's perfect for beginners as every step is explained in detail :)

    1. Thanks Shwetha, tiny steps in food blogging :)


Post a Comment

Would you like to share your thoughts?

Popular posts from this blog

A Slice of the Western Ghats: AGUMBE

Agumbe is a tiny village in Shimoga district, and part of the eco-sensitive zone of the Western Ghats, the lifeline of the coast. The region receives very heavy rainfall, and is also referred to as the Cherrapunji of the South. The region has lush beautiful rain forests, and is also home to a number of unique flora and fauna, indigenous to the zone. The enigmatic King Cobra also resides in the in the thick rainforests.

A summer sunset

A quick post! Over the past few weeks, I haven't been able to dedicate much time to this space, owing to more pressing matters, both personally and professionally. However, I'm making it a habit to write down in my journal as often as possible, so as to make a record of my thoughts, which have been quite interesting. 
With this post, I hope to resume writing posts at-least twice a week, starting today! This picture was taken in my village in the Summer. It was a clear evening, and the sky was spotless. The setting sun against the horizon made of various palms made for a very pretty picture. The tiny glistening lake looked nice too.

See also:Summer Activity: Mango Picking!Summer Sky

(Find more pictures of the sky from across the globe, HERE)

A Slice of Rural Mangalore

Last evening we'd been to our village for a Spirit Worship ritual. The drive was quite smooth, save for a particular moment where I braked all of a sudden, to save a small snake slithering slowly on the tar road. I got quite a shouting for it! In the past few days, the village had seen showers, and everything had turned green. Patches of grass were seen by the road, and the parched countryside looked hungry for more. There was a peacock strutting rather proudly in the middle of the road. 
By the time we reached the village, dusk was falling and the sun had disappeared behind the trees that make the horizon at the edge of our fields. There were lot of heavy clouds too, and the evening light filtering through them looked glorious. As the sun went down, the colours kept changing. In a span of just fifteen minutes, I lost count of the number of hues that appeared; it was as if there was an artist sitting on the other side and secretly painting the sky! Below are a few p…