Konkani Baby Shrimps Sukka – Karandi Sukka – करंदी मसाला

In a typical Konkani household, ‘craving’ for fish could strike us any moment of day, or any day of the week. We don’t fret much on size of a fish!

While, in a typical seafood restaurant, large sized fishes like- Surmai, Halwa or Pomfret may rule the roost, however in our homes- smaller fishes- like Tarli, Mandeli, Biljya or Karandi are served as delicacy on our plates.

The prime reason is their affordability in daily meals and the most important is its freshness and taste!

Today I am sharing a heirloom recipe from my Mother’s/Granny’s kitchen – A dry (sukka) preparation of Baby Shrimps ( fresh ones ) that pairs up perfectly with Rice Flour / Ragi flour Bhakri ! An interesting part of this prepration is the type of vessel in which its cooked. We cook these kind of sukka or fish gravies in a wide bottomed vessel with low height, made of stainless steel or Hindalium . This vessel is called “ Langdi “ in local Konkani Dialect ! Due to its wider bottom , it heats up evenly and lesser oil is required to cook the food. It becomes very important especially while cooking fish as it reduces the need for intermiitent stirring which otherwise might break the delicate fish !

For the step by step procedure of cleaning baby shrimps, you can refer the video link embedded at the end of recipe below.

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Konkani Baby Shrimps Sukka - Karandi Sukka - करंदी मसाला

Recipe: Karandi Sukka Makes: 3-4 Preparation Time:30 mins Cooking Time:45 mins

Ingredients

• 1) 500 gms Baby Prawns/Shrimps- cleaned, weight becomes 240gms
• 2) ½-tsp Turmeric Powder
• 3) Salt
• 4) ½ cup grated dry coconut
• 5) Cooking Oil
• 6) 7-8 Cloves of Garlic
• 7) 1-medium sized=70gms Onions- sliced into lengths
• 8) ¼th Cup fresh Coriander Leaves
• 9) 10-12 Curry Leaves
• 10) 1 small=50gms Onions- sliced into lengths
• 11) 2-tbsp Malvani Masala (1½ tbsp Kashmiri Red Chili Powder + ½tbsp Garam Masala Powder)
• 12) 100gms Tomatoes-finely chopped
• 13) 3-4 Kokum rinds

Instructions

1. ) Wash and Clean Baby Prawns- remove tail, head and shells.
2. ) In a large bowl- put prawns, turmeric powder and salt. Mix well and keep aside for 10 mins.
3. ) In a large bowl- roast grated dry coconut until it becomes brown in color.
4. ) In same pan, heat 2-tbsp cooking oil. Add garlic and fry until it becomes brown in color. Add sliced Onions (medium) and fry for 7-8 mins until it becomes brown in color. Add chopped Coriander leaves and mix well. Add roasted coconut and mix well. Remove from heat and grind into a fine masala paste.
5. ) In same pan, heat 2-tbsp cooking oil. Add curry leaves, sliced onions (small). Fry for 4-5 mins until onions become soft and translucent. Add 2-tbsp Malvani Masala and mix well. Add 1-2 tbsp water and mix well.
6. ) Add masala paste and ½ cup water and cook this masala covered.
7. ) After 10 mins of cooking, add chopped tomatoes and add salt and mix well. Cover and cook.
8. ) After 7-8 mins of cooking, add baby prawns and mix well. Cover and cook for 2 mins. After 2 mins, add kokum rinds and mix well. Cook for a min.
9. Serve with Bhakri/Chapati/Pav

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