Dried fish & seafood is consumed & enjoyed especially in the Konkan & coastal regions. The entire Konkan belt & other coastal areas witness very heavy rainfalls & it is difficult to get fresh fish & seafood in the monsoons. It is during this time that dried fish products come in handy to prepare a meal. Goans just cannot do without their daily portion of fish! What about you?
Dried shrimp is also locally known as Javala in Mumbai. It can be cooked & served instantly. Today’s preparation is very simple, quick & very delicious. You can prepare innumerable dishes with dried shrimp & prawns throughout the year but to enjoy this dried shrimp chilli fry with hot chapattis or phulkas is something to be experienced… more importantly in the heavy monsoons when you watch the rain water cascading down your window panes while you enjoy your delicious meal!!
Well, we are still waiting patiently in Pune & praying that the rain gods will be kind to us & shower us with the much awaited rains as the heat is unbearable, the humidity is at its optimum & there is only a very light drizzle now & then.
While today is a gloomy day… I just hope it rains cats & dogs! I think this time we don’t mind a flood but it would be worse if we have to face a drought!! To end on a happy note, its threatening to rain… there is a ray of hope. Enjoy this tasty preparation just the way we did… 😀
- 100 gms. Dried Shrimp
- 3 large Onions (peeled & roughly chopped)
- 4 fresh Green Chillies (chopped)
- 8 cloves fresh Garlic (finely minced)
- ½ tsp. Turmeric pwd.
- 8 pieces of dried Amsol/Kokum (rinsed)
- 4 tbsp. Vegetable Oil
- Salt to taste
- ¼ cup fresh Coriander (roughly chopped)
Pick, winnow, & soak the dried shrimps in a bowl of water for about 10 mins.
Strain out the water with a strainer.
Heat oil till hot in a kadhai/wok.
Saute minced garlic till soft on a low flame.
Then sauté the chopped onions & green chillies for about a minute.
Add turmeric powder & stir well.
Now add the strained dried shrimps & combine well.
Lastly add amsol/kokum & salt to taste. Stir well.
Cover with a lid with some water on it. Let it cook on slow flame for about 10 mins. Uncover Switch off the heat & garnish with fresh coriander.
Serve hot with any Indian bread of your choice or with steamed rice & dal.