Saturday, 7 June 2014

Posted by Shwetha on 00:44 2 comments
Jawala Sukat

First time I had Dried Prawns (shrimps) or Jawala at my aunt’s place. It was so tasty that I couldn’t resist asking the recipe from her. When I cooked it at home my mom and brother both loved it. 

It is a Maharashtrian dish and is widely used in India mostly in rainy season. It is very easy to make and is very delicious and tasty. However like almost anything, Jawala possesses its own disadvantages. Due to its solid smell a few of you will possibly not like it.

It is cooked with garlic, onions, garam masala or chicken masala powder and red chili powder. You can have it as a side dish, with chapattis, roti, bhakri or bread.

Just give it a try and I am sure you will love it.


Dried Prawns - 2 Cup
Chopped Onions - 2 Large 
Mustard Seeds - 1/2 Tsp
Chopped Garlic - 4-5 Cloves
Garam masala or Chicken Masala  - 2 Tsp
Chili Powder - 1/2 Ts
Curry Leaves -  5-6 Leaves
Oil - 1 Tbsp
Tomato  - 1
A Pinch of Turmeric
Salt as per taste


Roast Dried Prawns

In a pan roast dried prawns till light brown. 
Soak Roasted Prawns In Water

And then soak the roasted prawns in water and strain the water. Squeeze it to remove the excess water. 
Add Mustard

Heat the pan and add oil in it. Add mustard seed and let it splutter, then add chopped onion, garlic and curry leaves. Cook till onion turns soft and light brown in color. 
Add Chicken Masala Powder Turmeric And Red Chili Powder

Now add garam masala or chicken masala, chili powder and turmeric powder. Mix it well.
Add Tomato
 Add tomato and cook till it turns soft
Add Dried Prawns

Mix Dried Prawns

Once the tomato is soft add dried prawns then add salt as per taste and mix well. Cover the pan and cook for 7 to 8 min or till its dry.
Serve Jawala Sukat
Serve hot with chapatti, roti or bhakri. 


  • If you wish you could even replace dried prawns with fresh one, it too tastes good.
  • There are two types of dry prawns one the bigger prawn and other one is smaller. It is best to make use of smaller one since they're more tastier.

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