Dried Baby Shrimps Fry | Sukat Fry | Suka Javla Fry

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.

Prawn Biryani Recipe

Biryani is LOVE so are prawns! and when both get together everyone at home becomes happy. Alhamdulillah! :D

Yeah I know chicken and mutton are there and nothing can compare to nice layered Chicken Biryani or Mutton Dum Biryani but Fish or Prawns Biryani taste equally good too or even better at times, believe me! And seafood is good for health compared to poultry, to be honest.

We get daily fresh produce of seafood here and I am really grateful to Almighty for that O:) So, it was one such day when we had fresh, big, white prawns bought straight from the local fishermen. I was all set to make Butter Prawns and Veg Pulao for lunch but then somebody said BIRYANI! and my brain prompted me, CHANGE THE PLAN! So I just went ahead with chopping the onions for browning. And after one and a half hours I served piping hot biryani with minty cucumber raita and fried papad followed by a rich carrot halwa as dessert which was prepared in a jiffy yet tatsted really good alhamdulillah. Yumm!!! :D

How to make Prawns Biryani:

Ingredients:

1/2 Kg Rice
15 Large Prawns
8 Large Onions
5 Medium Sized Tomatoes
2 Tablespoons Ginger Garlic Paste
1/2 Cup Curd
1 Packet of Shan Bombay Biryani Masala
3 Medium Sized Potatoes
1 Tablespoon Cumin Seeds
1/2 Cup Oil
5 Tablespoons Melted Pure Ghee OR Butter
Salt as per taste
1/2 cup water + for boiling the rice
A pinch of saffron strands soaked in 1.5 tablespoon of hot water
1 Tablespoon of chopped coriander leaves
1 Teaspoon of chopped mint leaves

Directions:

1. Peel, wash, pat dry and finely slice the onions. Heat oil in a pan and brown the onion till crispy. your brista or crispy fried onions are ready. Keep the aside in a airtight container so that they can stay crispy.

2. Wash and Soak the rice for 10 minutes. Meanwhile boil about 2.5 Litres of water with salt and cumin seeds. When water comes to a boil discard water from soaked rice and pour the rice in boiling water, cook till half done, strain and keep aside.

3. Chop tomatoes and fry in 1/2 cup oil in a big pot (you are going to use the same pot for making the biryani). When tomatoes turn pulpy add ginger and garlic paste, curd, brista (save some brista for garnishing) and Shan Bombay Biryani Masala. Mix everything well and saute till starts leaving oil then add washed and prawns and saute for a minute and add half cup water and let it cook covered.

4. Wash and peel the potatoes into thick round slices and arrange the slices on prepared masala.

5. Now arrange rice on potato layer and garnish with chopped coriander and mint leaves, some brista and let it cook covered for 15 minutes (cover it well so that no heat can escape from the pot).

6. After 15 minutes pour 5 tablespoons of melted pure ghee or butter and the saffron water. Cover it again and cook for 5-7 minutes. The prawns biryani is ready to be served!