Sukhua Rai

-
Sukhua is oriya for Dry fish. It has been used in many cuisines for centuries now. Being from a costal state I have always enjoyed fish and related products, dry fish being one of them.
After coming to the states, I was not sure if I can find a place where I can buy these, as most of the Indian grocery stores are either run by Panjabi's, Gujurathi's or are south Asian, but one fine day I smelled dry fish being cooked  in my apt complex, and we have mostly south Asian people staying around, not much Indian. That made me realize that I can buy these somewhere. And I found them in most of the Chinese stores, and one of my friends mentioned that see even bought some from a Indian grocery store, Patil Brothers (for any body in santa clara/san jose, CA).

For this recipe I am using Hilsa dry fish that my Mom gave, but you can always use other kind of fish as well.

Ingredients:
  1. Dry Fish: 2 pieces ( if using smaller whole fish use 4)
  2. Green Chilli: 4 crushed (Adjust to spice level)
  3. Garlic: 4 cloves crushed
  4. Tomato: 1 large
  5. Mustard Seeds: 2 tbsp
  6. Garlic: 6 cloves
  7. Oil: 1tbsp
  8. Turmeric Powder: 1  tsp
  9. Red Chilli Powder:2 tsp
  10. Salt: As per taste( I used salted dry fish so I used less salt than usual, other wise as you would normally use)

Procedure:

Soak the mustard seeds, for 15 mins.
Soak the dry fish in water for 30 mins.
Make a fine paste out of mustard seeds and 6 garlic cloves. ( This paste is used in many recipes, so you can even make more and keep in the refrigerator)
In a pan heat oil and add the crushed green chilli and garlic. Cook for 2 mins but don't let the garlic brown.
Drain the dry fish and add it to the pan and cook for 2-4 mins, while cooking break the fish into smaller pieces.
Add turmeric powder and chilli powder and cook a 1-2 mins and add about 1/2 cup water.
add 2 tbsp of mustard and garlic paste, tomato and salt to the pan, mix well , cover and cook till the tomatoes are mushy.
Remove the cover and mash up the tomatoes.
You would realize the fish is also cook through this process.
Cook without the cover till all the water dries up and you get a nice smooth thick gravy.
Serve it with rice and dal and enjoy.


Do remember switch on your exhaust fans while cooking, else like Tanmaya your family would ask why is the house smells like fish market LOL :)

Till Then Happy blogging.
Rakhee

Comments

Post a Comment

Popular posts from this blog

Chicken Biryani in Rice cooker

-
Image
I bought a new rice cooker few days back and since then haven't stopped experimenting on it. I used to think its just for cooking rice or steaming meat and veggies. I went through the whole recipe book that came along with it but ended with nothing. It has great recipes but they are not exactly what we prefer to eat. So I did a little research on my own. I have always made biryani the same way layering the half cooked chicken and half cooked rice and cook it over the heater in a cover pot. But most of the time I ended up with a small of portion of the masala, chicken and rice burning .So would go to a restaurant and eat briyani rather than going through all the trouble. After buying the rice cooker I decided to give chicken biryani one more shot in the rice cooker. I thought what the heck it can't be any worst :) And I am glad that I tried. It turned out amazing. It had every thing one looks for in a good biryani, aroma, flavor and juicy chicken. So here we go... Ingredients: C
Read more

Anda Tarkari (Egg Curry)

-
Image
As promised here I am with the recipe for egg curry or as we say anda aloo jhola. Ingredients: Eggs: 4 boiled Potato: 1 large cut into 4-6 pieces Tomato: 1 medium finely chopped Onion: 1 medium finely chopped Ginger Garlic paste: 2 tbsp Red Chilli Powder: 1 tbsp Turmeric Powder: 1 tbsp Cumin Powder: 1/2 tbsp Coriander Powder: 1 tbsp Cinnamon Stick: 1/2 inch Whole cardamon : 4 Salt: as per taste Sugar: a pinch Bay Leaf:1 Oil: 3 tsp Procedure: In a pan heat 1 tsp of oil. Fry the potato chunks till slightly golden all sides. Peel the boiled eggs and sprinkle a pinch of turmeric powder on them, mix well and fry in the same pan as potatoes till slightly golden all over. Remove form heat at keep aside. In a deep kadhai or pan heat rest of the oil and add a pinch of sugar. As the sugar starts to caramelize add the bay leaf and chopped onion with a pinch of salt and cook till onion turn golden brown. Add red chilli powder and cook till the raw smell is gone. Add
Read more

Green Papaya Curry

-
Image
The unripe green papaya can be eaten cooked, usually in curries, salads, and stews. Green papaya is used in Southeast Asian cooking, both raw and cooked.  Papaya fruit is a rich source of nutrients such as provitamin A carotenoids, vitamin C, B vitamins, lycopene, dietary minerals and dietary fibre.  Back at my mom's place we had a big garden where she used to grow all types of vegetables, Papaya, Banana, Tomato, green chillies and the list go on and on. If you have ever grown a papaya you know its like never ending fruits and there is always so much you can eat. Mostly my Mom would pick them before they are ripe and use them in santula or dalma. Here I am sharing the santula recipe that uses green papaya. Ingredients: Papaya: 1 medium cut in small cubes Potato: 1 small cut into cubes. Cumin seeds: 1tsp Green Chilli: 1-2 cut length wise. Tomato: 1 small cut into cubes. Turmeric Powder: 1 tsp Roasted cumin and red cilli Powder: 1 tsp (Look for the recipe in t
Read more