Every kokni household has Sukat, Sore and bombil in their pantry. Whether you like it or not but as a kokni you should some stock of these dried seafood as it's an age old tradition in the community and it really helps when you are unable to access fresh seafood during the rainy season when it rains heavily. In case you don't know what's sukat then know that it's just the dried shrimps which shrink to the size of a thumbnail and the one I'm sharing the recipe for looks like this 👇
There are many other varieties which I'll share soon, in shaa Allah!
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The dried seafood had as an intense odour that's unbearable at times but if you wash and cook it properly then the taste overpowers the odour. You don't really feel any bad aroma while eating. And yeah let me assure you that sukat taste really good! You can even make a filling for your toasted sandwiches with leftover fried sukat along with other accompaniments (that's the way I eat sukat lol). Anyway, let's proceed with the recipe.
Sukat Fry Recipe
1 cup sukat
1 large onion
1 medium sized tomato
1/8th teaspoon turmeric powder
2 teaspoon red chili powder
1/2 teaspoon salt
A small piece of dried raw mango Buy Now
(Or you can use either tamarind or dried kokum)
1 tablespoon cooking oil
1 tablespoon chopped coriander leaves
Method:
1. Thoroughly clean the sukat and soak it in warm water for 10-15 minutes and then wash well gently rubbing with your hands under running water. Drain and keep it aside.
2. Peel, wash and finely slice the onions and fry in oil till translucent then add finely chopped tomato.
3. After tomatoes become pulpy add turmeric powder, red chili powder and salt and mix well. Keep flame very low.
4. Now add in sukat and stir well to get everything incorporated. Sprinkle chopped coriander leaves and place raw mango piece and cover the pan.
5. Cook for about 10 minutes then remove lid and stir fry on high flame for a minute with stirring. Serve with chawal ki roti or any other roti and bread.
