- 1 cup (240ml) grated coconut, preferably fresh (if using frozen grated coconut, defrost it before use)
- 2 red chile peppers (dried)
- 1/2 tsp turmeric powder
- 2 pepper corns
- A piece of tamarind (the size of a small marble)
- 1/2 onion chopped fine
- 1 drumstick (frozen works fine 8-10pieces)
- 10-15 shrimp cleaned and de-veined
- Asafoetida - just a pinch.
Alternatively the recipe can be made with any white fish (vellyo, muddashi, shevtali, visvaan).
- Put the shrimp, onion, drumsticks and asafoetida in a sauce pan. Add a little water and cook until the shrimp and drumsticks are done. If using white fish instead of shrimp, then omit the shrimp at this stage
- Grind the grated coconut, chillies, turmeric, pepper and tamarind to a fine paste. If needed, add a tiny amount of water to form a thick fine paste. Avoid watering down the paste as far as possible.
- Add to the shrimp mix and bring to a boil. If using white fish, add at this point.
- Add salt to taste.
- Serve with hot white rice
Last modified on 2 June 2010, at 21:32
The traditional way of eating Shrimp Hooman is with hot steaming rice and raw mango pickle .