“Sukkale Sungata- Piyava Kismuri (Dried Prawns- Onion Dry Masala Curry)” … I always stock up dried prawns/ sukkale sungata as it falls in handy when you need to prepare dishes in jiffy … here is a delicacy prepared with dried prawns to be served as side dish with dalitoy/ saarupkari along with rice … try it if you are fond of dried fish, tastes awesome … veggies do excuse … Yummilicious ….
** Sukkale Sungata/ Dried Prawns are small/ medium sized prawns that have been salted (Optional) and sun dried on sands of sea shores, till crisp and sold by fish vendors in market. These prawns when 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, the head portion- thorns- whiskers removed 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 in bulk, again sun-dry them for my consolation and store in air tight box and use as and when desired. As painting work is going on in my house for over 2 weeks I could neither prepare anything during Navratri or on regular basis as I just about cook anything early morning and then just sit browsing all day through, what a boring life it is do sit doing nothing. I have been active all my life and doing nothing is simply not my cup of tea, its sort of a punishment.
** I had decided on simple saar upkari and papad for lunch but my painter called to say he was held up elsewhere and would come at noon. Now I was in a fix I could neither go to office or anywhere else, the only option was to cook something and the joy of trying something tasty was more than welcome after the long gap. I guess even my kitchen was happy to see me clear a little bit of mess so that I could go about on my cooking. Well, the best option was sun- dried fish, so I quickly soaked it and was about to prepare panna upkari, my hubby’s favorite but settled for kismuri which I had not shared here. So cut my story short it was additional bonus of delicious dish for lunch today.
** Here is my recipe for “Sukkale Sungata- Piyava Kismuri (Dried Prawns- Onion Dry Masala Curry)” … my style ….
** Ingredients :
Dried Prawns/ Sukkale Sungata/ Sukki Kolambi : 2 cups
Onion/ Piyavu/ Kanda : 2-3 large sized
Coconut Oil/ Nariyal Tel/ Narlel Tela/ Tengina Yenne : 2-3 tblsp
Agal/ Kokum/ Tamarind Paste : 1-2 tblsp (as required)
Salt/ Namak/ Meeta : to taste
** Masala to be Ground :
Coconut/ Soyi/ Nariyal : 1 heaped cup freshly grated
Coriander/ Dhania/ Kothambari Powder : 2-3 tblsp
Kashmiri Red Chilly Powder/ Byadgi Mirchi Tikkat/ Kumte Mirsanga Pitti : 2-3 tblsp
Haldi/ Turmeric Powder : ¼ tsp
** Wash and soak cleaned, trimmed medium sized sun- dried prawns for 20-30 minutes. Drain and rinse well with plenty of water and then drain it well squeezing out as much water as possible and keep it aside ready to be cooked.
** Masala to be Ground : Grind coconut with coriander powder, kashmiri red chilly powder, haldi powder to a coarse powder textured masala WITHOUT adding water, mixing well in between and keep it aside ready.
** Note : Masala is best ground without addition of water unless absolutely necessary, this is a dry powder textured masala so be careful.
** Peel off the outer skin of Onions, chop them to small sized pieces (do not chop fine) and keep it aside ready.
** Add coconut oil in a thick bottomed kadai/ pan, when hot add in the onion pieces and fry them until they turn translucent (do not brown). Now add the ground masala, kokum/ agal or tamarind paste and mix well. Cover and let cook on low heat stirring well in between a few times for about 4-5 minutes.
** Now add the prepared and kept dried prawns and mix well taking care to see that it evenly coats the dry prawns. DO NOT ADD WATER. Cover and cook on low heat for another 5 minutes. Check and add salt to taste only if required, once again cover and cook on low heat mixing well in between until done.
** Note : I added agal a kokum based liquid which is very salty, if adding tamarind then check and add salt as is necessary.
** When thoroughly cooked and done, remove from heat, cover and keep it aside for 30 minutes for the kismuri to settle well. Fish curry always taste the best when allowed to rest for sometime for the flavors to be infused well.
** “Sukkale Sungata- Piyava Kismuri (Dried Prawns- Onion Dry Masala Curry)” is done and ready to be served. Tastes best served with rice/ roti/ panpolo/ jeera rice/ ghee rice etc. I served it as a side dish along with rice and moong saarupkari and it was awesome. However, it was tastier served with panpolo for breakfast next day, the picture of which I could not click as I had to finish all work early so that the painter could do their work without delays. Those of you who love dosa, try it in that combination, when I prepare it next time I will include a picture for sure as in my home we loved the combination.
** For more “Dried Prawns/ Sukkale Sungata” recipes, you may follow the common link shared below that includes them all …..
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