Prawns Upkari
A quick and spicy Konkani prawn stir-fry with garlic and chili.
About this dish
A gem from the Konkan coast and Karwar region, Upkari refers to a quick, tempered stir-fry. Unlike the heavy coconut-based curries of the region, this dish focuses on the freshness of the prawns and the pungency of garlic. It is the quintessential 'beach-side' snack or a side dish for a traditional Konkani 'Vali Bhaji' meal.
Ingredients
Primary Ingredients
- 500g Medium prawns, deveined and cleaned
- 12-15 Garlic cloves, crushed coarsely
- 2-3 Dried red chilies (Byadagi variety), broken
- 1/2 tsp Turmeric powder
Tempering and Seasoning
- 2 tbsp Coconut oil (essential for flavor)
- 1 tsp Mustard seeds
- 1 sprig Curry leaves
- 1 tsp Tamarind paste or 2 pieces of Kokum
- Salt to taste
- Fresh grated coconut for garnish
Method
- 1
Marinating Prawns
Toss the cleaned prawns with turmeric and a pinch of salt. Let them sit for 10 minutes. This removes any 'fishy' scent and allows the turmeric to penetrate the flesh.
- 2
Infusing Coconut Oil
Heat the coconut oil in a shallow frying pan or a 'fodni' vessel over medium heat until it shimmers. Coconut oil is non-negotiable for the authentic Karwari taste profile.
- 3
The Tempering (Fodni)
Add the mustard seeds. Once they stop spluttering, add the dried red chilies and curry leaves. The chilies should darken slightly but not turn black.
- 4
Garlic Aromatics
Add the crushed garlic to the oil. Sauté for about 60 seconds until the garlic is pale gold. The aroma should be pungent and sweet; do not let the garlic brown deeply or it will become bitter.
- 5
Searing the Prawns
Turn the heat to high and add the prawns. Spread them out in a single layer. High heat is crucial to sear the outside quickly without drawing out too much moisture.
- 6
Adding Sourness
Stir in the tamarind paste or kokum. The acidity balances the sweetness of the prawns and the richness of the coconut oil. If using kokum, ensure you discard the pieces before serving or warn your guests.
- 7
Short Stir-Fry
Toss the prawns for 3-4 minutes only. Prawns are cooked when they turn opaque and curl into a 'C' shape. Overcooking will result in a rubbery, unpleasant texture.
- 8
Final Seasoning
Taste and add salt. The dried chilies provide the heat, while the garlic provides the body. There should be no 'sauce,' just a glistening coat of spiced oil.
- 9
Garnishing
Turn off the heat and sprinkle a generous handful of fresh grated coconut. The residual heat will warm the coconut, releasing its milk into the oil.
Notes & variations
- Byadagi chilies are preferred for their deep red color and mild heat.
- Do not substitute coconut oil with vegetable oil; the flavor will be completely different.
- You can add a pinch of hing (asafoetida) to the tempering for better digestion.
- Ensure prawns are patted dry before adding to the pan to avoid stewing them.
Serve with
Serve hot as an appetizer or with Dalitoy (Konkani dal) and steamed rice.
Cook's note
Crush the garlic with a mortar and pestle rather than chopping it; the released oils are what flavor the entire dish.