Malvani Jawla Sukka
A spicy and aromatic Konkan dry preparation featuring tiny sun-dried shrimp tossed with coconut, onions, and fiery Malvani masala. It pairs wonderfully with warm bhakri or steamed rice.
35min
Total Time
4
Servings
Maharashtrian
Cuisine
Recipe
1
Clean the sun-dried jawla thoroughly by picking out any debris, then rinse lightly in a strainer and drain completely.
2
Heat coconut oil in a pan over medium heat, add the curry leaves, slit green chilies, and ginger-garlic paste, sautéing until fragrant.
3
Add the finely chopped red onions and cook until they turn translucent and slightly golden brown.
4
Stir in the turmeric powder and Malvani masala, mixing well with the onions for about a minute.
5
Add the cleaned jawla to the pan and toss well to coat it with the spice mixture, roasting for 3-4 minutes.
6
Mix in the freshly grated coconut and salt to taste, ensuring all ingredients are well combined.
7
Cover the pan with a lid and let it cook on low heat for about 5 to 7 minutes, stirring occasionally to prevent sticking.
8
Remove the lid, garnish with fresh coriander leaves, and serve hot with bhakri or rice.
Ingredients
1 cup sun-dried jawla (tiny prawns)
2 cups finely chopped red onions
1 cup freshly grated coconut
2 tablespoons Malvani masala
1/2 teaspoon turmeric powder
1 tablespoon ginger-garlic paste
2 green chilies, slit
1 sprig curry leaves
3 tablespoons coconut oil
Salt to taste
Fresh coriander leaves for garnishing
*This AI-generated recipe may contain inaccuracies.