Sukil Sungath or Suki Kolumbi is sundried prawns. Honestly speaking, I don't care much for them but being a food blogger, I have taken upon this responsibility to capture the food cooked in my family. Sukil Sungtha Upkari is a delicacy and is devoured especially during rainy season. My family members refrain from eating any seafood during monsoon. It's said that this is the breeding season and over fishing is avoided to maintain the balance in the ecosystem. This is also the time, when seafood loving Mumbaikars take out their stash of sundried fish from the pantry and cook some delicacies.
Sukil Sungtha Upkari
Sundried Shrimp Stir Fry
100 gm. or about 1 cup dry small shrimp, cleaned
salt to taste (Adjust if needed)
2 tsp. chili powder
1/2 tsp. tamarind pulp
2 tbsp. coconut oil
1 cup finely chopped onion
2 red chilies, halved
A pinch of turmeric powder
1/4 cup freshly scraped coconut
2 tbsp. minced cilantro
1. Soak cleaned , sun dried shrimp in water for 15 minutes. Drain.
2. Heat oil - preferably coconut oil in a saucepan. Add onions and red chilies with turmeric powder. Sauté till onion is soft.
3. Add drained fish and chili powder.
4. Sauté for 5 minutes.
5. Add 1/4 cup water, salt - only if needed and tamarind paste.
6. Cover and let it cook for 15 minutes.
7. Garnish with coconut and cilantro. Mix. Switch off the gas.
9. Serve with chapatti or rice bhakri.
1. Sun dried shrimp already has salt in it. That's the reason you soak it to remove any excess salt. Adjust salt to this curry only on the need basis.