Seafood forms and important part of Vadvaali cuisine. And when it comes to daily cooking,us Vadvaalis need a seafood every alternate day almost. And its mandatory for the fish to be fresh. My Grandmom never adjusted with stale fish. She had her way of touching the gills and knowing the freshness of the fish. So on no fresh fish days, our can of dried fish came out from Aajis closet. The entire household knew whats cooking…Such was the strong smell, or Aroma,as my Aaji said! A dried fish curry found a place on our dinner tables ever week. Kalwan is the term used for fish curry in vadvaali households. There was variety even in dried Fish.Dried Shrimp with covers called Sukat, Dried Bombil/BombayDuck, and Sukke Sode or a cluster of peeled mini shrimps salted and dried. A curry was not the only thing made with it. There was this Sukat Chutney that I despised then, but devour now, but still cant master the recipe yet. And my Dads favourite finger food ,Roasted Sukka Bombil sticks. The recipes and possibilities of churning out anything with seafood are limitless in Vadvaali Kitchens. Sukke Sode is one of my favorites. Simple recipe with few ingredients and no fancy secret masalas…Simple and Rustic.