“Dried Prawns- Lady’s Finger Spicy Masala Curry” … I always stock up on dried prawns/ sukkale sungata as it falls in handy when you need to prepare dishes in jiffy … here is a spicy curry I prepared with dried prawns and bhendi … tastes awesome served with rice/ roti/ panpolo/ jeera rice etc. … I served with spiced moong dal- rice khichidi and it was a fantastic combo … Yummilicious …
** Sukkale Sungata or Dried Prawns are small medium sized prawns that have been salted (Optional) and then sun dried on sands of sea shores, till crisp and sold by fish vendors in market. These prawns when sun dried shrink in size and are usually available in the size of approximately about 1.5 inches in length. The tail and head with whiskers are still sharp and you have got to be careful when you remove them. These sun-dried prawns have a very strong smell and a handful of the same when added to curries imparts a unique aroma to the same. We have been relishing these since childhood specially added to Vali ie Malabar spinach or as panna upkari, ambat, kismuri, pulav etc..
** In Mumbai, we get them cleaned off their head portion and thorns, whiskers etc. and all we need to do is store them well and they remain good for over an year, though frankly it gets over before that time. I always purchase about 2 kgs, again sun-dry them for my consolation and store them in a air tight box and use as and when necessary. Today, I was in hurry and decided to prepare just khichidi for meals, serve it with curds and papad, however being Sunday I really felt the need to pep up with something special. Found some fresh bhendi/ lady’s finger in fridge and the rest is history. I did mention that when the dried prawns are cooked and ready it hardly takes time to cook.
** For those who enjoy eating dried fish try this one making it slightly spicier in taste if to be served with rice/ khichidi as the later being bland the spicy dish does get combined well. In my home we loved this combo of khichidi with spicy dried fish- bhendi curry, I hope the same will be loved in your home too. In addition, for those of you who love dried prawns do make it a point to keep some in stock, remember if well sun-dried, they last for an year if handled well. Again, it does make up for tasty meals when you are in hurry or are unable to purchase fresh ones. There are plenty of dishes with dried prawns shared in this blog, do browse through, try them and enjoy with your family and friends.
** Here is the recipe for “Dried Prawns- Lady’s Finger Spicy Masala Curry”… My very own style … try it, tastes great ….
** Ingredients :
Dried Prawns/ Sukkale Sungata/ Sukki Kolambi : 1 heaped cup
Lady’s Finger/ Okra/ Bhendi : 250-300 gms
Onion/ Piyavu/ Kanda : 3-4 medium sized
Raw (Green) Tomatoes : 3-4 large sized
Ginger/ Alle’/ Adrak : 1 inch
Garlic/ Losun/ Lehsun : 5-6
Curry Leaves/ Kadipatta/ Karbevu : 8-10 fresh ones
Kashmiri Red Chilly Powder/ Mirsange Pitti/ Mirchi Tikkat : 3-4 tblsp
Malwani Masala Powder : 1-2 tblsp
Turmeric/ Haldi Powder : ¼ tsp
Coriander/ Dhania/ Kottambari Powder : 1 tblsp
Cummin/ Jeera Powder : 1 tsp
Maharashtrian Goda Masala Powder :1 tsp
Salt/ Namak/ Meeta : to taste
Coconut Oil/ Narlel Tela/ Nariyal Tel : 3-4 tblsp
** Wash Dried Prawns well with plenty of water and then soak it in plenty of hot water for 15-20 minutes. Then drain off the water, rinse the prawns well, drain and keep it aside ready. Peel off the outer skin of onion, garlic, ginger, finely chop them and keep aside ready separately. Wash, wipe dry and then cut the raw tomatoes into small pieces, keep this also ready aside. Wash, wipe dry bhendi, slice off both side edge portions and then cut them into ½ inch sized pieces/ roundels and keep it also aside ready.
** Heat coconut oil in a thick bottomed kadai/ pan when hot add finely chopped onions and fry until they turn translucent, now add chopped ginger- garlic and continue to fry until it evenly turns light brown coloured. Now add curry leaves and fry for a minute, then add kashmiri chilly powder, malwani masala powder, haldi powder, coriander powder, jeera powder, goda masala powder, salt to taste and continue frying for a few minutes. You may sprinkle a little bit of water in between if necessary to avoid it being burnt.
** Add the cut bhendi piece and mix all together till it is well coated with the masala. Now cook on medium heat stirring often for 2 minutes, then lower the heat to minimum, cover and cook until they are 50% done. Add the cut raw tomatoes pieces, mix well and cook on medium to low heat stirring often until both bhendi and tomatoes are almost done. Now add in the prepared and kept dried prawns along with 1 cup of water, mix well and cook on medium heat until you see bubbles appearing on surface.
** Lower the heat and cook covered for 10-15 minutes until the curry begins to thicken and there is slight thick gravy consistency, If you find the curry too dry then add some water and cook well. Be careful with addition of water and just add little by little until desired consistency is obtained. Do not make the curry runny textured as it loses on taste. When the curry is thoroughly done, check salt and add more if desired only. You can also adjust the spicy level as desired by your family by adding more or less.
** “Dried Prawns- Lady’s Finger Spicy Masala Curry” is done and ready to be served. Tastes best served with rice/ roti/ panpolo/ jeera rice/ ghee rice etc. I served it with mildly spiced moong dal- rice khichidi for meals on day 1 followed by the next day for breakfast with panpolo and both of them were a fantastic combo. I have shared the picture of the curry with khichidi though I confess I forgot to click the same with panpolo, sure to do so the next time. But for those of you who love dosa to rice items then go for the panpolo combination rather than khichidi personally I too liked with panpolo/ neer dosa.
** Note : You can substitute Maharashtrian Goda Masala Powder with any normal Garama Masala Powder and Malwani Masala Powder with any Curry Masala Powder too if desired or are not available in your vicinity.
** For more “Dried Prawns/ Sukkale Sungata” recipes, you may follow the common link shared below that includes them all …..
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