Sukat Javala Samudra Methi – Indian Dried Shrimp

My second innings on dried shrimp and that too with samudra methi (fenugreek harvested in microgreens). The recipe is called as Indian Dried Shrimp Or I can also call it as Sukat Javala Samudra Methi. Let me explain Sukat means dry, Javala is dried shrimp and Samudra Methi are fenugreek leaves which are grown on sandy tracts or near the sea. You will mainly find them near coastal areas like Mumbai. This Dried Shrimp recipe is simple to make and tastes yum. It goes well with bread and rice.

Indian Dried Shrimp

Generally dried shrimps are pick in color and vary in sizes from tiny, small to big ones. Dried shrimps goes well with veggies like bottlegourd, pumpkin, brinjal, broad beans Or fenugreek leaves (samudra methi).

Indian Dried Shrimp

Also to avoid confusion please don’t make these shrimps with Fenugreek leaves called as Methi leaves in India. I have made this with samudra methi which are small in size have a distinct smell, flavor and grown in coastal areas. These are easily available in India. They taste great when clubbed with potatoes or shrimps.

Indian Dried Shrimp

I got to make my lunch today so I am running out of time! hence will quickly share the recipe with you.

Total Time: 30 mins

Serves: 2 people

Ingredients:

  1. 6 small bunches of Samudra Methi cleaned, chopped ( fenugreek harvested in microgreens)
  2. 2 tbsp oil
  3. 2 onion chopped
  4. 1 green chili chopped
  5. 3 tbsp vinegar
  6. 1 tbsp red chili
  7. 1 tbsp sugar
  8. 1 t/s turmeric
  9. 1 t/s coriander seed powder
  10. 2 kokam (Garcinia Indica)
  11. salt as per taste

Method:

Firstly wash the dried shrimps. Now take a bowl add salt and vinegar. Soak the washed shrimps in it for about 10 to 15 mins.

Indian Dried Shrimp

Slice onion, green chilies. Also very important to was the methi leaves as they have a lot of mud. So wash them carefully and after chopping them place them in a wide bottomed dish with water.

Indian Dried Shrimp

Take a wok Or vessel add oil. Once oil is hot saute onion and sugar for 3 to 4 mins  Or until it changes color.

Indian Dried Shrimp

Add red chili powder, turmeric and coriander seed powder. Mix all nicely for a minute more.

Indian Dried Shrimp

Put the soaked shrimps in vinegar. Add them all and saute well for a minute more.

Indian Dried Shrimp

It’s time to add the chopped methi leaves into it. Combine all nicely.

Indian Dried Shrimp

Cover with a lid and add some water over it and keep for 5 to 7 mins on low flame. You will notice the leaves changing color and becoming tender.

Indian Dried Shrimp

After 3 to 4 mins add kokam. Cook without lid for 2 to 3 mins more. Lastly add salt for seasoning.

Indian Dried Shrimp

Serve hot with bread Or rice Or bhakris.

Tip:

  1. Please keep the heat on low flame while making this dish.
  2. Be careful while adding salt as dried fish generally tend to have a lot of salt by itself.
  3. Kokam is added to give a sour flavor if it’s not available you can skip it.

Enjoy Indian Dried Shrimp!

The printed version below:

Sukat Javala Samudra Methi – Indian Dried Shrimp
 
Prep time
Cook time
Total time
 
Ingredients (used american measuring cup, 1 cup = 250 ml)
  • 6 small bunches of Samudra Methi cleaned, chopped ( fenugreek harvested in microgreens)
  • 2 tbsp oil
  • 2 onion chopped
  • 1 green chili chopped
  • 3 tbsp vinegar
  • 1 tbsp red chili
  • 1 tbsp sugar
  • 1 t/s turmeric
  • 1 t/s coriander seed powder
  • 2 kokam (Garcinia Indica)
  • salt as per taste
Instructions
  1. Firstly wash the dried shrimps. Now take a bowl add salt and vinegar. Soak the washed shrimps in it for about 10 to 15 mins.
  2. Slice onion, green chilies. Also very important to was the methi leaves as they have a lot of mud. So wash them carefully and after chopping them place them in a wide bottomed dish with water.
  3. Take a wok Or vessel add oil. Once oil is hot saute onion and sugar for 3 to 4 mins Or until changes color.
  4. Add red chili powder, turmeric and coriander seed powder. Mix all nicely for a minute more.
  5. Put the soaked shrimps in vinegar. Add them all and saute well for a minute more.
  6. It's time to add the chopped methi leaves into it. Combine all nicely.
  7. Cover with a lid and add some water over it and keep for 5 to 7 mins on low flame. You will notice the leaves changing color and becoming tender.
  8. After 3 to 4 mins add kokam. Cook without lid for 2 to 3 mins more. Lastly add salt for seasoning.
  9. Serve hot with bread Or rice Or bhakris.
Nutrition Information
Serving size: 2 people

 

 



Comments

    • says

      Luiza I am sorry being a Goan I have never eaten pork or red meat in my life. So I don’t know how to make them lemme see if I get could help you with other link :) thanks I am good hope your are doing great too.

  1. pinaz says

    is this maria braganza .. ?? it looks tempting , i will surely try once i learn how to cook . for now i m gonna trouble my mum for it .. i wanna see a recipe book in future written by maria for beginners.. good effort..all the best

    • maria says

      Hi Pinaz,

      This is Maria D’souza here :) ….. thanks do keep me posted how it turned out. I also used to tell my mom before marriage from last 2 months I have to make them …Yeah I want to write a book for beginners it’s there on my mind. It will take some time to accomplish though…thanks a ton…take care.

      Love,
      Maria

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