A simple recipe for making a dish using small dry fish, often known as "Sukat" in some regions:
Ingredients:
- 200 grams small dry fish (Sukat)
- 2 onions, finely chopped
- 2 tomatoes, finely chopped
- 2-3 green chilies, chopped (adjust according to your spice preference)
- 2-3 cloves of garlic, minced
- 1-inch piece of ginger, minced
- 1 teaspoon turmeric powder
- 1 teaspoon red chili powder (adjust according to your spice preference)
- 1 teaspoon coriander powder
- Salt to taste
- 2 tablespoons oil
- Fresh coriander leaves for garnish (optional)
- Lemon wedges for serving (optional)
Instructions:
1. Begin by cleaning the dry fish. If the dry fish is too salty, soak it in water for about 15-20 minutes. Then, drain the water and rinse the fish thoroughly under running water. Pat dry using a kitchen towel and set aside.
2. Heat oil in a pan over medium heat. Once the oil is hot, add minced garlic and ginger. Sauté for a minute until fragrant.
3. Add chopped onions to the pan and sauté until they turn translucent.
4. Now, add chopped tomatoes and green chilies to the pan. Cook until the tomatoes turn soft and mushy.
5. Add turmeric powder, red chili powder, coriander powder, and salt to the pan. Mix well and cook for another couple of minutes.
6. Gently add the cleaned small dry fish to the pan. Stir well to coat the fish with the spices.
7. Cover the pan and let the fish cook on low to medium heat for about 10-15 minutes, stirring occasionally. The fish should become crispy and cooked through.
8. Once the fish is cooked, remove the lid and cook for an additional 5 minutes or until any excess moisture evaporates and the fish becomes slightly crispy.
9. Garnish with fresh coriander leaves if desired.
10. Serve the small dry fish hot with steamed rice or Indian bread like roti or chapati. You can also serve it with lemon wedges on the side for extra flavor.
Enjoy this flavorful and spicy small dry fish dish as a side or main course in your meal!