Cookbook:Shrimp Hooman

Cookbook | Ingredients | Recipes


  • 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).


  1. 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
  2. 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.
  3. Add to the shrimp mix and bring to a boil. If using white fish, add at this point.
  4. Add salt to taste.
  5. Serve with hot white rice

The traditional way of eating Shrimp Hooman is with hot steaming rice and raw mango pickle .