Sukkale sungat means dried prawns.This dish is a traditional Konkani recipe which is fiery spicy and this recipe is my Ammas and Mamama’s.Dried prawns or shrimps are usually dried under the sun and can be stored for years.When the prawns are dried it gets shrunk into smaller size and you’ll need more quantity to use in the curry.In Mangalore we get nice and fresh dried shrimps which we prepare pannaphkari,sukkal sungat and vali galnu ambat(dried prawns with spinach curry ) or dried prawns chutney that is kismuri. We got this stock from Karwar where the rates are reasonable when we buy in wholesale,fresh and the size is also pretty huge. Whenever we visit Karwar we make it a point to get these dried shrimps.Usually dried fish has a foul smell,but dried prawns has a nice smell.
- Clean the dry prawns by separating the head and tails.
- Soak it in warm water for 20 minutes and wash it several times until you get clean water and the sand particles are cleared
- Heat oil in a pan and fry onion until red in color.
- Add chilly powder and fry in simmer for 2 minutes.
- Add prawns,tamarind pulp grated coconut,salt to taste and little water and cook in simmer for 10-15 minutes.
- Adjust the water consistency as you like.
- You may also add 2 tsp tomato ketchup for extra flavor,but traditional recipe doesn’t call for the sauce.