“Dried Prawns (Sukkale sungat)- Spring Onion Spicy Curry (Panna Upkari)” … a spicy side dish that tastes great served with chapat, parathas, roti etc. or with dalitoy and rice too ... for those who love dried fish (non-vegetarians) only … Yummilicious …
** Panna Upkari is a traditional side dish sort of curry from konkani saraswat cuisine prepared both veg and non-veg. variation. I have prepared this recipe in the same lines giving a slight twist by adding on spring onions along with a few other masala powders. In all a delicious semi dry side dish that tastes awesome served with chapati/ roti/ parathas. Do try this dish out if you like dried prawns only otherwise you can prepare the same with other veggies too.
** Here is my own simple recipe for “Dried Prawns (Sukkale sungat)- Spring Onion Spicy Curry (Panna Upkari)” …. my own style ….
** Pick, clean, remove tail, head, legs of dried prawns/ sukkale sungata/ sukat if any, wash them in plenty of water to remove all dirt, dust etc. Soak them in lukewarm water covered for 20-25 mins. The prawns will be softened and get nicely puffed a bit. Drain and rinse it well and it is ready for use. I have used about two cups of cleaned dried prawns here.
Pictures of “Sukkale Sungata/ Dried Prawns”
picked, cleaned, wash, soaked and ready for using.
** Masala to be Ground : In a mixer grinder add one cup of freshly grated coconut (soyi/ nariyal), 2 tblsp of malvani masala powder (I used store bought), 1 tblsp Kashmiri chilly powder (mirchi powder/ mirsange pitti), 1 tsp coriander (dhania/ kothambari) powder, ½ tsp of cumin (jeera) powder, a small pinch of tamarind (chinchama/ Imly) and grind to a smooth paste with just little bit of water. Remove and keep this aside ready.
** Note : This is a semi dry curry, so do not add excess water while grinding masala.
** Clean and chop 3-4 large sized sping onions (piyav jada), keeping the white bulb onion part and green leaf part separately aside. Peel of the skin of one small onion (piyavu/ kanda) and chop it finely and keep this also ready aside.
** Note : I have used normal onion and also spring onions here as for this particular curry we need chopped onions a little bit in excess and the whole spring onion in lesser quantity.
** Heat about 3-4 tblsp of oil (tel/ tela) in a thick bottom kadai/ pan, when hot lower the heat to medium and add in the finely chopped onion and also the finely chopped white bulb of spring onion only and fry till the color changes slightly.
** Add about 1tsp each of ginger (alle’-adrak) paste and garlic (losun/ lehsun) paste and further fry till it’s rawness goes away and the onion too turn into golden brown. Now add the green part of spring onion and continue frying for another few minutes only.
** Add 1 tblsp of malvani masala powder and fry for just a few seconds and then add in the ground masala and mix well. Fry for 2-3 minutes taking care to see that you do not burn it, if need be sprinkle some water for easier frying of the masala.
** Lastly add in the drained prawns, 2-3 dried kokum (birinda saal), salt (namak/ meeta) to taste, ½ cup of water, mix well and cook on medium heat till you see bubble appearing on surface. Lower the heat to minimum and let simmer covered for about 4-5 minutes.
** Note : Keep stirring the curry in between so that it does not burn at the bottom. Again if you find that the curry is too dry, then do add in some water as its sort of semi dry dish.
** “Dried Prawns (Sukkale sungat)- Spring Onion Spicy Curry (Panna Upkari)” is done and ready to be served. Tastes awesome served hot as side dish along with chapathi, roti, parathas etc. though you can serve with rice dishes too. I also relished it next day with a few bread slices and it was fantastic.
** Panna Upkari is a dish that comes under very spicy curry. Olden days they were prepared so spicy that whenever we ate them we literally had tears dropping down our cheeks and hot smoke leaving our years. However, I have cut down spice level to suit us template, you may add more if necessary though I find this sufficient and quite spicy too.
** Sharing below a common link to both Veg. and Non.Veg “Panna Upkari” recipes in the blog, many of them are traditional while some have been given some lovely twists too …
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