Here we make dried fish (sukat) in the traditional way and in a few simple steps. Whenever I make this dish I miss my father a lot. We do it Malvani style and with fewer ingredients. It is a completely dry dish. I love having it with pithala, bhakri and suka jawla combination. It is a fantastic combination that is seen mainly in the Malvan region.
Preparation time: 10 minutes
Cooking time: 20 minutes
2 cups Suka jawla (Dry Fish);
2 finely chopped onion;
2 finely chopped tomatoes;
5-6 crushed garlic cloves;
1/2 tsp. Turmeric;
1 tbsp. Malvani masala or Red chilli powder;
1/2 tbsp. Garam masala powder;
4-5 Curry leaves;
2 tbsp. Oil;
Coriander to Garnish;
Salt as per taste.
Roast the small dried fish over medium heat until firm (2-3 minutes), then wash them under running water and clean them 2-3 times and set aside.
Put a pan on medium heat. Add the oil and let it heat up.
Add the crushed garlic and sauté until it takes on a light golden color.
Add the chopped onion, salt and cook until translucent (2-3 min).
Then add the tomato, mix well and cook for a few minutes.
Then add all the spices and the chopped fresh coriander, add the kokum, you can also add the raw mangoes.
Finally add the washed and dried fish and mix well. Cover and cook for 7-8 minutes.
Let the oil separate from the dried fish, garnish with coriander.
It is very important to use kokum in this dish because we do it the malvani way.
Make use lemon (lemon juice) to wash your hands, as it helps remove the fishy smell.
We need to clean dry fish because it may consist of small stones and sand, because this type of fish is air-dried under open atmosphere.
Tried this recipe?
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