Suka jawla (Dry fish)

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

Serves: 3-4


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;

3-4 Kokum;

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.

Pinakin's Notes:

  • 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.

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