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Sukat/suki kolambi(we call it in Marathi) is made of salted unshelled baby shrimp by drying it in direct sun light till it completely dry and crispy. In India, specifically in Maharashtra it is easily available. There are two types of it, one is pink and another is white. It can be stored in air tight containers for months. In USA, it’s not that easy to get it, I was searching for months and luckily I found it in Asian market. No one can imagine my happiness after getting it(It happens when you get your favorite thing) :P.
Traditionally we make it spicy, dry curry and we call it chutney but one can make liquid base too(but it’s not that popular).  Sharing my recipe here, which I’ve learned from my mom.

Serves: 1-2 peoples
Total time: 30 minutes(Preparation time:10-15 minutes, cooking time 12-15 minutes)
Ingredients:
1/2 Sukat/dried baby prawns/Jawala
2-3 Garlic cloves(make paste)
3/4 Small onion (chopped finely)
3-5 Green chilies(finely chopped)
1/2 Tomato(chopped finely)
chopped coriander
1 Tbsp oil
How to clean the Sukat/Dried baby prawns?
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In India, we have to clean the sukat , as they directly dry it on flat surface. Sometimes it has small stones, dirt, sand in it so make sure you clean it. Also I will suggest to winnow it(Take it into sup/ or in a big plate and winnow it (same as the process to remove chaffs from the grains(you can use fan also))(In marathi: Pakhadane)It will also helps to remove some unnecessary, dirt, sand from sukat.
Some people, wash it 1-2 times before using it, It helps to remove dirt and sand from it. To wash it, take a bowl, take sukat and add enough water, sukat will float on the surface, remove it from the water, remove excess water from it. You will be able to see the dirt at the the bottom of bowl. Also , washing helps to remove salt from it.
I got cleaned dried prawns, so had no need to clean it , but still I winnowed it to remove small flakes, broken tiny legs from it. also I used it without washing it.

Method:
In a pan, heat oil on medium low flame, add garlic paste and green chili. saute for a second and add chopped onion. Cook till it becomes pink or littlr caramelized, now add chopped tomatoes and cook till it’s mushy and leaves oil from sides. Now add sukat, mix well, cover for 2 minutes. Garnish with chopped coriander and enjoy with chapati, bhakari.
I like it little crispy so after removing the lid, I cook for few minutes, to make it crispy.
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Tips:
1) It has it’s own smell so one may not like it b’coz of the smell.
2) Do not add salt before tasting it. As dried shrimp are already salty, it can make the chutney very salty.
3)Adding tomato is optional, but it adds little tangy taste and moist to chutney.
4) It tastes better if spicy.

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