Vadvaali Specials: Sukka Sodyache Kalwan/ Dried Shrimp Curry

Vadvaali Specials: Sukka Sodyache Kalwan/ Dried Shrimp Curry

By Harshada
  • Serves: 2 - 4
  • Prep Time: 10 Minute
  • Cooking: 25 Minute
  • Calories:

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.





  1. Heat oil in a kadhai and splutter mustard and cumin seeds. Add chopped onion and fry till translucent
  2. Wash and Drain the soaked shrimps and marinate them in the ginger garlic chilli coriander paste.
  3. Tip in the marinated shrimps into the onion and fry for a minute.
  4. Add potatoes, turmeric,chilli powder and goda masala. mix and add the khopra/coconut paste.
  5. Add 1/2 to 1 Cup water and mix. Cover and cook for 15 mins or till potatoes are soft and done
  6. Take the soaked tamarind and mash to extract the pulp,discard the fibre. Add the tamarind water to the curry, adjust salt and mix. Add more water if the curry is too dry. Cover and cook for 2 mins. Dried Shrimp already has salt so adjust salt content
  7. Transfer the curry in serving dish and garnish with chopped coriander leaves. Serve with chapatis and rice.

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Author Sonali

Hi! I am Sonali, mom to a fast growing teenager and a homemaker.I love to cook, read and travel ( and in that order). I believe that travel keeps the cook ever so innovative. Each time I travel, I scourge the market places and eateries for some new ingredient or recipies. I believe that every type of cuisine has its own story to relate……One that’s fascinating.Being born and brought up in Mumbai which is often called “a melting pot of culinary delights” helped me explore and experiment with a wide range of cuisines.So come share with me the tang of lime, the bite of chilli, the fresh herbs, the crunch of raw veggies and experience the wide spectrum of textures and sharp flavours of different cusines.

Author Harshada

I’m Harshada Sandhan and welcome to little world of culinary adventure ,where I pour my successful kitchen experiments,rustic learnings and travelogues into systematic ,easy to follow recipes and fun to read blogs.

I hope you find my recipes helpful and my blogs as interesting as much as I ve enjoyed Cooking ,Clicking and Writing them.

Happy Cooking!

About Harshada:

Working professional turned Food Blogger, Harshada Sandhan discovered her passion towards cooking after the birth of her son. The numerous recipes, tried and tested in her kitchen soon found their way on her food blog, run by Harshada and her sister Sonali. Mumbai born Harshada is Married into a Maratha Family, and is known for her unique Khandeshi Recipes and Rustic Mumbai Vadvaali Cuisine. She was also featured in online magazines like Salt(Ezine by Food Bloggers Association of India), in editions of Pune and Mumbai Mirror (Times of India). and has also won an award for Regional Blog (Awards by the Food Blogger Association of India) in 2016.

Harshada is a self-confessed bakeaholic and enjoys baking treats for her kids and fmaily. She also retails her Baking ,Gourmet Chocolates and Confectionery under “Angel Delicacies”, a venture she started with her friend Sangeeta and Sister Sonali. Angel Delicacies currently operates in Thane and Mumbai and works with individuals and corporates on customised gifting solutions.

Harshada also likes developing fusion recipes with nutritious Indian ingredients in her kitchen.

She’s a kitchen gadget freak, and loves working with modern kitchen tools and gadgets. She’s always on a look out for online websites offering gourmet food ingredients and learning newer kitchen trends. An avid reader, Harshada also loves writing about food and culinary travel. Harshada is currently based in Thane ,Mumbai with her husband and two Sons.