Seafood forms and important part of Vadvaali cuisine. And when it comes to daily cooking, us Vadvaalis need a seafood every alternate day almost. And its mandatory for the fish to be fresh. My Grandmom never adjusted with stale fish. She had her way of touching the gills and knowing the freshness of the fish. So on no fresh fish days, our can of dried fish came out from Aaji’s closet. The entire household knew what’s cooking…Such was the strong smell, or Aroma, as my Aaji said! A dried fish curry found a place on our dinner tables ever week. Kalwan is the term used for fish curry in vadvaali households. There was variety even in dried Fish. Dried Shrimp with covers called Sukat, Dried Bombil/BombayDuck, and Sukke Sode or a cluster of peeled mini shrimps salted and dried. A curry was not the only thing made with it. There was this Sukat Chutney that I despised then, but devour now, but still can’t master the recipe yet. And my Dads favourite finger food, Roasted Sukka Bombil sticks. The recipes and possibilities of churning out anything with seafood are limitless in Vadvaali Kitchens. Sukke Sode is one of my favorites. Simple recipe with few ingredients and no fancy secret masalas…Simple and Rustic.
1/2 Cup Dried Shrimps or Sukke Sode
1 Medium Potato Diced into thin wedges
1 Medium Onion Chopped
5 Garlic cloves
2 Green Chillies
2 tsp Coriander leaves
1 tbsp Oil
1 tsp Mustard Seeds
1 tsp Cumin seeds
1/2 tsp Haldi/Turmeric Powder
1 tsp Red chilli Powder
1-2 tsp Goda Masala Salt to taste/1/2 tsp approx
Marble sized tamarind
2 tbsp water
1/2 tsp Namak Shamak (salt)
1 tbsp dry roasted khopra or coconut paste
Heat oil in a kadhai and splutter mustard and cumin seeds.
Add chopped onion and fry till translucent
Wash and Drain the soaked shrimps and marinate them in the ginger garlic chilli coriander paste.
Tip in the marinated shrimps into the onion and fry for a minute.
Add potatoes, turmeric,chilli powder and goda masala. mix and add the khopra/coconut paste.
Add 1/2 to 1 Cup water and mix.
Cover and cook for 15 mins or till potatoes are soft and done.
Take the soaked tamarind and mash to extract the pulp, discard the fibre.
Add the tamarind water to the curry, adjust salt and mix.
Add more water if the curry is too dry. Cover and cook for 2 mins.
Dried Shrimp already has salt so adjust salt content
Transfer the curry in serving dish and garnish with chopped coriander leaves.
Serve with chapatis and rice.
You might also like
Creamy Chicken Soup / Creamy Chicken Soup / Chicken soup with Vegetables
Masoor Pandhra Rassa
Aleev Kheer / Haleem Kheer