“Sukkale Raja- Piyava Kismuri (Sun-Dried Mackerel Dry Masala Curry)” … rainy season is that time when dry fish delicacies are prepared as fresh ones are not much available especially when its raining heavily … here is a delicious side dish for those who love dry fish … I came across preparing of kismuri with dry fish using oil frying method by Goa'n community some time back and had shared a salad type of kismuri … this time I prepared dry masala kismuri and I must mention it was fantastic … tastes awesome served with dalitoy- sheetHa … Yummilicious …
** Heavy rains always create havoc in peoples life, while children get drenched going to school, elders find it difficult to reach office in time. Though veggies are available in plenty during this season, if it rains heavily it becomes difficult to transport which means it either does not reach in time or get rotten soaked in water. Fishermen are also prohibited from going to sea to catch fresh wares are most of the time frozen ones are sold to consumers. Our ancestors faced much more difficult days than us due to lack of facilities, however they had their own solutions and they were fantastic.
** During summer they made best use of the hot summer heat by preparing sun dried items to be stored for year round usage which made them rest assured that they could feed their family during monsoon/ winter without bothering much about unavailability of inaccessibility of ingredients. They preserved veggies by brine/ salt preserve method which also assured access to them when food was in shortage. Pickles, Papad, Shevai, Brine Raw Mango etc. were all prepared and stored. I have shared a few methods before which you may browse through for more information on method.
** Kismuri from GSB Konkani Saraswat Cuisine is prepared both as Veg. and Non.Veg as a salad sort or with addition of ground masala. Usually veggies that can be deep fried are used and sun dried fish is used roasted on coal. I had come across a few Goa'n recipes that mentioned deep-frying of sun-dried fish for preparation of kismuri as roasting is difficult in flats, tried tava frying the same with dry raja/ mackerels and it turned out great though the roasted method still stands out the best. I have already shared the dry salad type dish and here I am sharing with ground masala which tastes awesome.
** I have shared many recipes of kismuri both with veggies, dried fish, with ground masala and salad way too. I am sharing a common link at the bottom of this recipe for easy access where in you will find them all. For veggies you can either follow the deep frying method or microwave/ air fried method for dry type of salad that tastes best served with pejja/ gangi/ rice porridge. Sun- Dried items be it veg. or otherwise are a part of monsoon items as they come in handy when the same are not available fresh for use. So try it and enjoy with your family as we are nearing monsoon.
** Here is my recipe for “Sukkale Raja- Piyava Kismuri (Sun-Dried Mackerel Dry Masala Curry)” … my style …
** Ingredients :
Sukkale Raja (Sun- Dried Mackerel/ Bangda/ Bangude) : 2-3 large sized
Onions (Piyavu/ Kanda) : 2-3 large sized
Salt/ Namak/ Meeta : to taste
Coconut Oil/ Nariyal Tel/ Narlel Tela : 2-3 tblsp
** For Masala to be Ground :
Coconut/ Soyi/ Nariyal : 1 cup freshly grated.
Kashmiri Red Chilly/ Kumte Mirsanga/ Byadgi Mirchi : 8-10
Tamarind/ Chinchama/ Imly: one small marble sized
Coriander Seeds/ Dhania/ Kothimbir Powder : 2 tsp heaped (roasted)
Oi/ Tel/ Tela : ½ - 1 tsp
** For Tempering/ Seasoning/ Tadka/ Pannaka :
Coconut Oil/ Nariyal Tel/ Narlel Tela : 1 tsp
Mustard Seeds/ Rai/ Sasam : 1 tsp
Curry Leaves/ karbev/ Kadipatta : 8-10
** To prepare Sukkale Raja/ Sun- Dried Mackerel/ Bangude : Wash dried mackerels gently under running water and then soak in hot water for an hour. This will help in softening the fish as well as removing excess salt and other dirt if any.
** Note : Do NOT add Boiling water to the dried fish for soaking, the water should be just hot, just a little bit more than lukewarm, that’s all.
** After soaking period gently wash the fish in plenty of water. Trim off the head, tail, fins and slightly remove the upper skin portion (optional) which will easily come off on soaking. Place the fish on a tissue paper or napkin and remove excess water.
** Heat 2 tblsp coconut oil in a non- stick pan or any other pan and fry the fish until done on both sides. Do not fry it too crisp, say about 5-8 minutes maximum. Remove, cool a little bit and when the fish is just warm shred them to pieces of desired size discarding the inner thorn/ kanto and keep them ready aside.
** Note : Usually when we roast the sun- dried fish we later cut them into small sized slivers, here as I tava fried I have kept them slightly bigger, It’s individual choice.
** Peel off the outer skin of onions and cut them into medium sized cubes (as shown in picture) and keep them aside ready.
** For Masala to be Ground : Heat oil in a pan and fry the coriander a little bit then add red chilly and fry for another minute. Remove and add with coconut and tamarind into a mixer grinder and grind to a smooth paste with little bit of water. We need a dry masala so do not add excess water (check out in picture the texture).
** To prepare the kismuri : Heat the remaining one tblsp of coconut oil in the same pan as that in which the fish was fried. Add cubed onions and fry on medium heat until they turn translucent, now add in the fried and cut to pieces dried mackerel, the ground masala and mix well. Check and add salt and water only if necessary. Cook covered stirring in between a few times until thoroughly cooked and done.
** For Tempering/ Seasoning/ Tadka/ Pannaka : Heat oil in a pan, when hot add mustard seeds, when they begin to splutter add curry leaves, fry for a few seconds and then pour over the prepared kismuri/ dry curry and mix well. Cover and cook for another minute, remove and keep aside for 20 minutes for flavors to seep in.
** Note : Be careful on addition of salt and check out to taste before adding the same as sun- dried items always contain salt and extra added on may turn the dish too salt. This is a dry dish so be careful with addition of water. However, If you find it too dry while serving you can add few tablespoons of boiling water and mix well.
** “Sukkale Raja- Piyava Kismuri (Dry Mackerel Dry Masala Curry)” is done and ready to be served as a side dish along with other dishes as an accompaniment during meals/ lunchtimes/ Jevana. Tastes awesome served with dalitoy (spiced tuvar dal) and sheetHa (rice) though the best combination is always with rice porridge/ peja/ ganji though you can serve it with roti if preferred. If you like dried fish dishes, try this one out for a change during this monsoon, it tastes awesome.
** Given below is the common link to "Kismuri" both with and without (dry) masala, please check the same and go through the recipes and learn about this dish before you try it out. It will not only help you in understanding this Konkani dish that is loved in our community, but will also give you options and an idea as to the various ingredients that can be use….
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