Goans eat a lot of dry fish too, as I have said earlier goans are very fond of fish and cannot live for more than a couple of days without fish so during rainy season when the fish is not in plenty as on normal days, they switch to dry fish which also is a delicacy
However, the type of dry fish that our family eats is limited, they eat dry prawns and mackerel although you can find many varieties of dry fish in a goan market.
I had visited such a market, which sells the best quality dry fish in Goa; it is at madgaon, a city in Goa.
It is a site at such markets, you see heaps of fish sold, sealed in plastic bags and in very hygienic condition.
I enjoy going to such markets and going through the things that they displayed at the counters. I carry a lot of fish to mumbai; I have to have dry fish for emergencies in my fridge.
Today was such a day I had to have some non-veg as yesterday we had a pure veg lunch and a Chinese dinner. Therefore, I decided to do a dry prawn (dry dish) recipe to be eaten with chapattis. As I had made bhendi masala-goan style, which is not something, I like.
Let me share my dry prawn recipe with you…...
SUKHYA SUNGTACHE SUKHE
1 cup cleaned dry prawns
2 Big onions finely chopped
½ cup grated fresh coconut
2-kokum or 1tbsp tamarind pulp
Salt to taste
Chili powder as per taste
½ tsp haldi powder.
½ tsp dhania-jeera powder.
Clean and wash the dry prawns
Take oil in a pan (it tastes better with coconut oil)
Fry finely chopped onions till they turn soft
Add the prawns and fry for sometime and then add water
Let it cook for sometime
Add chili powder, haldi powder and dhania-jeera powder
Add grated coconut and let it all cook for sometime
You can add tamarind pulp now
You can add coriander finely chopped too (this is optional) as goans do not add coriander nor do they add curry leaves which can also be added for a different flavor.