SUNGTAA SUKKEY (PRAWNS DRY PREPARATION IN NKGSB STYLE OF KARWAR)

Sungtaa Sukkey is a traditional dish from the NKGSB cuisine of Karwar. This is a a dish which was relished by my mom and her family with some steamed rice and fish curry in Karwar!

Fish, seasonal vegetables and fruits are cooked in this community, using mainly coconuts and jaggery, dry red chillies and corriander seeds. Coconuts and rice (called sheeth in the Konkani language) are an inevitable part of the staple diet here as Karwar is situated in very close proximity to the sea.

Sungtaa is what prawns are called in the Konkani language and Sukkey is a dry preparation of the same. This is a simple recipe, where I have added potatoes as my family loves it that way, else they can simply be omitted! The main flavour is imparted to this dish by the Karwari Saraswat Sambaar Masala which is used in some other dishes too like…

1. Tisryaa Vade
2. Paapdi Chi Bhaaji

For some more fish dishes, do take a look at the following recipes too…

1. Kaandyavarchi Kolambi
2. Khekdyaache Kaalvan
3. Mori Aambat
4. Gholichi Hirvi Aamti
5. Baangdya Huggae
6. Tisryaache Kaalvan

Here’s the recipe for the traditional Sungtaa Sukkey ….

Prep Time : 25 min

Cooking Time : 35 min

Serves : 5

Cup Used : 200 ml

INGREDIENTS :

• 100 Small/Medium sized Prawns…. Cleaned and deviened (Sungtaa/Kolambi…. Approx 1 3/4 cup after peeling)
• 2 Small Potatoes…. Optional…. Peeled and cut into small cubes
• 2 cups Finely Chopped Onions (4 Slightly Medium Onions)
• 8 Small Garlic Cloves… Finely Chopped
• 2 Less Spicy Green Chillies… Chopped ….. To be adjusted as per preference
• 1″ Ginger…. Finely Chopped
• 1 tsp Turmeric Powder
• 2 tbs Karwari Saraswat Saambar Masala…. To be adjusted as per preference
• 8 Sola (Dry vatamb pieces used and available in Karwar…. Refer NOTES below)
• Salt To Taste
• 1/2 cup Fresh Grated Coconut
• 4 tbs Oil

METHOD :

1. To make Sungtaa Sukkey, clean and devein the prawns and wash thoroughly under clean water. Drain and set aside.
2. Next, heat a pan and add oil to it. When it heats up, add the chopped onions and saute for a while.
3. Add the chopped garlic, ginger and the green chillies and mix well.
4. Saute till the onions turn translucent and slightly pink.
5. Add the turmeric powder and give it a good mix. Cook further for a minute or two.
6. At this stage, add the Saraswat Saambar Masala and the potatoes and stir. Add a little water and bring to a boil.
7. Reduce flame to medium and cook covered for about 8-10 minutes, stirring occasionally.
8. When the potatoes are half cooked, add the prawns and mix.
9. If all the previously added water has evaporated and the mixture is dry, then add a little water as required for cooking further and mix well.
10. Add the solaa and bring the mixture to a boil.
11. Next, reduce the flame to low and cover with a lid. Cook further for some more time, stirring occasionally.
12. When the prawns and potatoes are well cooked, add some fresh grated coconut and cook further for 4-5 min or till the mixture becomes dry.
13. When done, switch off the flame and keep aside.
14. Serve this absolutely delicious Sungtaa Sukkey with some hot steamed rice, fish curry like Paapleta Aambat or Sungta Aambat and if desired, sol kadhi by the side!

NOTE :

The Sukkey is made using small sized Tisrya/Shimplya/Clams or even Motiyali! As in the present lockdown scenario, I could get my hands just on Prawns, presented the dish with the same! In case you use tisrya, keep one shell intact as much as possible!

Potatoes used in this dish are totally optional. If using just prawns, then add them immediately after adding the Saraswat Saambar Masala and add just a little water required to cook them, as ultimately we want a dry dish and prawns generally cook very quickly!

SOLA mentioned above should not be confused with Kokum (aamsul). They are actually dried pieces of the fruit VATAMB known specifically to the people in and around Karwar and available specifically in that area.

It is used as a souring agent in the curries, just like tamaraind or aamsul (Kokum). But it’s sourness is less compared to the aamsul.

In the above recipe the solaa can be replaced by 2-3 tsp of Tamarind extract or as desired!

Solaa/Dried Pieces of Vatamb!….

Some pictures depicting the cooking process….