Sukya Karandi(Sukat)chey Sukey
- Minutes to Prepare:
- Minutes to Cook:
- Number of Servings: 6
Ingredients
250gms.Dried Shrimp(Suki Karandi/Sukat)150gms.Potatoes150gms.Shallots(Red Onions)100gms.Tomatoes5 hot Green Chillies1tbsp.Crab & Shell Masala Powder1tsp.Turmeric Powder1tsp.Asafoetida (Hing)PowderSalt to taste5tbsps.Sunflower OilOR3tbsps.Rice Bran OilGARNISHING1small bunch Fresh Coriander(Cilantro)Leaves3tbsps.Raw Coconut shredded(OPTIONAL)
PREPARATION
Remove the head and the tiny tail of the Dried Shrimps and wash clean under the tap in a Colander to remove excess Salt.Set aside to drain.
Peel and dice the Potatoes in even sized pieces and chop the Shallots and tomatoes finely.Slit the hot Green Chillies lengthwise and mince the Coriander Leaves very finely.
METHOD
Heat Oil in a non-stick Wok and lower flame.Add the Asafoetida Powder and saute for 30 seconds.Fry the Shallots till almost browned.Add the slit green Chillies and fry till crisp and golden.Add in the diced Potatoes and fry till the aroma of the Vegetables wafts up.Add the Turmeric Powder and fry for 1 minute more.Now stir in the Chopped Tomatoes,Curry Powder and Salt to taste.Cover and cook for 7-10 minutes on low flame till Potatoes are almost cooked.Add the drained Shrimp and cook covered for a further 7-10 minutes till well steamed and cooked through.Garnish with finely minced Coriander Leaves and shredded Raw Coconut and serve hot as a side dish with your meal.This tastes very good if teamed with hot steamed Rice and Dal----just yummy!!!
TIPS
In the Calorie Chart I have calculated for 500gms. cooked Shrimp instead of 250 gms.Dried Shrimp since there was no Dry Shrimp listed.Also since the Shrimp is first soaked in Salt Water and then dried,remember to add Salt as required for the Vegetables only while cooking these or the dish will be too Salty---impossible to eat!!!1
Number of Servings: 6
Recipe submitted by SparkPeople user KOMAL53.
Remove the head and the tiny tail of the Dried Shrimps and wash clean under the tap in a Colander to remove excess Salt.Set aside to drain.
Peel and dice the Potatoes in even sized pieces and chop the Shallots and tomatoes finely.Slit the hot Green Chillies lengthwise and mince the Coriander Leaves very finely.
METHOD
Heat Oil in a non-stick Wok and lower flame.Add the Asafoetida Powder and saute for 30 seconds.Fry the Shallots till almost browned.Add the slit green Chillies and fry till crisp and golden.Add in the diced Potatoes and fry till the aroma of the Vegetables wafts up.Add the Turmeric Powder and fry for 1 minute more.Now stir in the Chopped Tomatoes,Curry Powder and Salt to taste.Cover and cook for 7-10 minutes on low flame till Potatoes are almost cooked.Add the drained Shrimp and cook covered for a further 7-10 minutes till well steamed and cooked through.Garnish with finely minced Coriander Leaves and shredded Raw Coconut and serve hot as a side dish with your meal.This tastes very good if teamed with hot steamed Rice and Dal----just yummy!!!
TIPS
In the Calorie Chart I have calculated for 500gms. cooked Shrimp instead of 250 gms.Dried Shrimp since there was no Dry Shrimp listed.Also since the Shrimp is first soaked in Salt Water and then dried,remember to add Salt as required for the Vegetables only while cooking these or the dish will be too Salty---impossible to eat!!!1
Number of Servings: 6
Recipe submitted by SparkPeople user KOMAL53.
Nutritional Info Amount Per Serving
- Calories: 240.5
- Total Fat: 13.5 g
- Cholesterol: 162.5 mg
- Sodium: 388.9 mg
- Total Carbs: 11.3 g
- Dietary Fiber: 1.5 g
- Protein: 19.1 g
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