Sukha jawla refers to dried tiny shrimp, commonly used in coastal Indian cuisine for its unique flavor.

Can I use fresh shrimp instead of dried shrimp?

This recipe is specifically designed for dried shrimp, but you can experiment with fresh shrimp. However, the flavor, taste and texture may differ.

What is kokam and where can I find it?

Kokam also called as Mangosteen is a dried fruit commonly used in Indian coastal cuisine for its tangy flavor. It can be found in Indian or Asian grocery stores.

Can I use a different type of oil instead of groundnut oil?

Yes, you can use any neutral cooking oil, but groundnut oil adds a distinct flavor to the dish.

Yes, this dish has a moderate level of spicinessu due to the green chillies and kashmiri red chilli powder. You can adjust the spice level to your preference.

Sukha Jawla - Dried Tiny Shrimp Masala 🍤

Name: Sukha Jawla - Dried Tiny Shrimp Masala 🍤
Prep time: 15 min
Cook time: 15 min
Total time: 30 min
Yield: 3
Cuisine: Indian
Ingredients: 1 cup sukha jawla (dried tiny shrimp); 1 tsp groundnut oil (for roasting); 1 tbsp groundnut oil (for cooking); 1 onion, finely chopped; 1 small tomato, finely chopped; 2 green chillies, finely chopped; 8 clove garlic, crushed; 1 in ginger, finely chopped; 1 tsp turmeric powder; 2 tsp kashmiri red chilli powder; 2 tsp agri masala; 1 tsp salt; 5 salted dried kokam pieces; 0.5 cup hot water; 2 tbsp coriander leaves, finely chopped

Ria Pai (@riapai009)

Indian Lunch Dinner Main Course Seafood Non-Vegetarian

This Dried Tiny Shrimp Masala is a flavorful and traditional dish that combines the unique taste of sukha jawla (dried tiny shrimp) with a medley of spices and kokam for a tangy twist. Perfectly paired with rice bhakris, kokam kadi, and fish fry, this dish is a delightful treat for seafood lovers. The recipe brings out the authentic flavors of coastal cuisine, making it a must-try for anyone who enjoys bold and aromatic dishes.

Sukha Jawla - Dried Tiny Shrimp Masala 🍤 recipe

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Prep Time

15min

Cook Time

15min

Total Time

30min

How to make Sukha Jawla - Dried Tiny Shrimp Masala 🍤

Step 1
To remove any sand, stones, or impurities, rinse Sukha Jawla (dried tiny shrimp) with warm water. Squeeze out completely.
Step 2
In a pan, roast the squeezed sukha jawla with groundnut oil for a minute and set aside.
Step 3
In the same pan, heat groundnut oil and add finely chopped onion, tomato, green chillies, crushed garlic, and finely chopped ginger. Sauté until the tomato becomes mushy.
Step 4
Add turmeric powder, kashmiri red chilli powder, agri masala, and salt. Sauté for 2 minutes or until the oil separates.
Step 5
Add the roasted sukha jawla and salted dried kokam pieces. Mix well.
Step 6
Pour in hot water, cover the pan, and cook on low flame for 5-7 minutes.
Step 7
Garnish with finely chopped coriander leaves and serve hot with dal–rice, pej, or bhakri—avoid pairing with too many spicy gravies.

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Nutrition (per serving)

Calories

101.8kcal (5.09%)

Protein

12.9g (25.74%)

Carbs

1.9g (0.7%)

Sugars

0.2g (0.34%)

Healthy Fat

5.2g

Unhealthy Fat

1.1g

% Daily Value based on a 2000 calorie diet

Tips & Tricks

Dry-roasting jawla for 2–3 minutes removes the raw smell and enhances the umami taste.
Crushed garlic gives the most authentic taste.
Jawla releases a bit of natural oil, use less oil.
Sukha jawla tastes best when not mushy. Cook on medium flame till everything is coated , should be dry but with moist flavours.

FAQS

What is sukha jawla?
Sukha jawla refers to dried tiny shrimp, commonly used in coastal Indian cuisine for its unique flavor.
Can I use fresh shrimp instead of dried shrimp?
This recipe is specifically designed for dried shrimp, but you can experiment with fresh shrimp. However, the flavor, taste and texture may differ.
What is kokam and where can I find it?
Kokam also called as Mangosteen is a dried fruit commonly used in Indian coastal cuisine for its tangy flavor. It can be found in Indian or Asian grocery stores.
Can I use a different type of oil instead of groundnut oil?
Yes, you can use any neutral cooking oil, but groundnut oil adds a distinct flavor to the dish.
Is this dish spicy?
Yes, this dish has a moderate level of spicinessu due to the green chillies and kashmiri red chilli powder. You can adjust the spice level to your preference.