Sukkale Sungata- Batate Ambat/ Sundried Prawns- Potato Curry.

"Sukkale Sungata- Batate Ambat/ Sundried Prawns- Potato Curry" ... simple ambat with sun dried fish and potatoes that tastes awesome served with Ukde SheetHa (Red Boiled Rice) ... Yummilicious ...

** I have already posted similar ambat recipes with sun dried prawns/ sukkale sungata along with veggies etc. and this dish is also on the same lines. As I have already written in detail about sun dried prawns in my previous posts I will not repeat the same but will post the recipe and also share a common link at the bottom of this recipe which you can browse through and try out the various dishes posted before using prawns.

** Here is my simple recipe for "Sukkale Sungata- Batate Ambat/ Sundried Prawns- Potato Curry" … My Style …

** Ingredients :

Sukkale Sungata/ Sun Dried Prawns : 2 cups

Potato/ Batato/ Aloo : 1 medium sized.

Salt/ Namak/ Meeta : to taste

** Masala to be Ground :

Coconut/ Soyi/ Nariyal : 1 cup finely grated fresh coconut

Kashmiri Red Chillies/ Kumte Mirsanga/ Byadgi Mirchi : 8-10 chillies fried in little bit of oil.

Tamarind/ Imly/ Chinchama : one small marble sized ball.

** For Tempering/ Seasoning :

Oil/ Tel : 4 tblsp

Onion/ Piyavu/ Kanda : One medium sized chopped finely.

** For Preparing the Sukkale Sungata/ Sun Dried Prawns : Clean the prawns, trim off the head, tail and the legs gently and retain only the body portion. Wash them gently in water and then soak them in lukewarm water for about 10-15 minutes, gently rinse so that you don’t break them and they are ready to be used.

** For the Masala to be Ground : Add in the coconut, fried red chillies (plus or minus depending upon individual preference) and the tamarind into a mixer grinder and grind to a very smooth paste with little bit of water. Do not use too much water nor make the ground masala thinner in texture.

** Peel off the skin of the potato and cut it into one inch sized cube. Wash well, put it in a thick bottomed vessel with half a cup of water and cook till 80% cooked. Now add in the prepared and kept dried prawns and mix well, check and add in little bit of water if necessary and bring to a boil on medium heat just to cook the prawns lightly, do not overcook them.

** Add in the ground masala to the cooked Sukkale Sungata/ Dried Prawns- Potato/ Batato in the vessel and mix gently. Check and add in water if necessary to bring to a thick gravy consistency. Add salt to taste, mix well and bring the curry to boil on medium flame. Once it comes to full boil, lower the heat and let it simmer.

** For Seasoning : Heat oil in a small pan, when hot add in the chopped onion and fry till the onion turns brown in color. Do not keep the heat too high or leave the seasoning unattended, the onions may start getting burn from the sides. Keep mixing often to get evenly fried onion. Once browned, remove and pour this over the simmering curry, remove from fire and keep the dish covered aside for the sometime for flavors to seep into the curry.

** "Sukkale Sungata- Batate Ambat/ Sundried Prawns- Potato Curry" is done and ready to be served. Tastes best served with red ukada (boiled) rice or ordinary plain rice, but you can also relish the dish with roti / paratha / poori/ dosa or Idlies too in which case see to it that you keep the curry slightly thicker in texture than for the rice.

** There are many more delicious recipes in the blog prepared with “Sukkale Sungat/ Dried Prawns” to which I am sharing a common link below … you can browse through the same and prepare those that appeal to you and your family, they are all very tasty.

https://gayathrifoodbytes.blogspot.com/search?q=dried+prawns