Wednesday, 14 March 2012

Sukkal Sungata Upkari (Dry Prawns - Konkani style)

Dry prawns known as "Sukkal Sungat" in konkani is easily available in most Super markets all over the world, and can be good substitute when its not easy to go out and buy fresh prawns. It can be stored in air tight containers for upto 6 months and can be cooked in less than 10 mins.
I learnt this recipe from my Mom.You can add either small pieces of potatoes or brinjal in the curry to enhance the taste.
I have used green brinjal/eggplant in this preparation.

Dry prawns - 200 gms
Brinjal -1 - boiled and cubed 
Fresh or dessicated coconut - 1 tbsp
Red chilli powder - 1 tbsp (quantity of chilli can be altered according to taste buds)
Garlic - 8 flakes , lightly crushed with skin
Lemon juice or Tamarind pulp - 1 tbsp
Salt to taste 

Clean the dried prawns carefully to remove dirt, drain and keep aside.
Cut the brinjal into small bite sized cubes.
Now take a heavy bottomed pan, add 1 cup water and the washed dry prawns and brinjal and bring to boil, around 5 mins.
Meanwhile, take a big seasoning pan, add 1 tbsp oil, add the crushed garlic cloves along with the skin, and fry well till almost golden. Now add 1 tbsp red chilli powder and within 2 secs put the tamarind pulp and mix and fry for 1 min.
Now pour into the vessel which has prawns and mix well.
Now add the grated/dessicated coconut and boil adding salt to taste.
"Sukkal Sungat Upkari" or Dry prawn curry is ready.
Serve hot with steaming white rice or red boiled rice.
Also, goes well with chapatis.

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