cover image credit : Shraddha Shenoy
Guess you must be missing out relishing your regular fresh fish curries during the monsoon? Relax, there is a way out for the local fisherfolk to sweat it out during the hot summer season to dry fish for the die-hard fisheterians like you!!
source : transworldexpedition.com
Ranging from Mumbai – Ratnagiri – Goa – Mangalore – Calicut, prawns a.k.a. sungata, mackerel a.k.a. bangada and shark fish a.k.a. mori are salted and dried under hot sun from March to May so they can be consumed during the rainy season i.e June to September. Also, the months of May, June, July and August (notice the absence of the letter “R in the names of these months) mark the breeding season of these fish.
Considering the heavy monsoon season experienced by the coastal region of India, fishermen don’t venture into the deep sea to fish. So this is the time when people near the sea shore depend on the dry fish to satiate their urge to enjoy a delicious piping hot fish curry meals.
Prawns are my all time favourite and they come in two sizes viz. big and small. The big sized dry prawns are called Sungata and the small sized dry prawns are called ‘Bounshe’ in Mangalore and ‘Galmo’ or ‘Jawala’ in Goa.
With the rainy season pouring all over us (literally), it’s time to go dry!
PS: This is one extremely popular recipe among the Konkanis.
image credit : Shraddha Shenoy
Sukkale Sungatache Piyava Phanna
1 cup clean small sized dry prawns or Sukkale Sungatache
½ coconut grated
1 big size onion chopped in small square shape.
Small piece of tamarind
2 spoons red chilli powder
2 spoons coconut oil
5 garlic seeds.
Salt to taste
Clean the tiny dried prawns by snipping off its head, tail and leg part. Rinse well with water.
Soak some tamarind for half an hour and crush out the pulp once soaked.
After cleaning the dry fish, roast it evenly on a hot pan.
On another pan, pour around 2 tablespoons of coconut oil.
(Other oils work too, but coconut oil is recommended)
Once the oil is hot enough, add the onions. Stir it well till golden brown.
Then add some red chilli powder. Then stir well till it is roasted.
Add 1 tablespoon of tamarind pulp and stir.
Add the roasted dried prawns, grated coconut, finely chopped garlic and salt.
(Don’t add too much salt as dry prawns is already salted)
Stir well and cook well for 5 minutes.
Keep this dry. No water is required.
Enjoy Sukkale Sungatache Piyava Phanna with boiled rice, curd rice, jeera rice, pulao .