Goan Dry Prawns Curry / Sukya Sungtache Hooman – In Goa during the rainy seasons whenever we don’t get fresh fish we use dry fish like dry mackerels, dry prawns, etc to make dishes and to satisfy our fish cravings. We Goans are pesco vegetarians meaning fish eating people. In Goa most people don’t eat fish on Mondays and Thursdays. But they crave for fish even on those non-fish eating days. Sukya Sungtache Hooman – Sukya means dry, Sungtache means of prawns and Hooman means fish curry is a traditional and authentic Goan dish that we Goans make specially during the rainy season.
So when there is no fresh fish available in market during the rainy season, we Goans manage with dry fish eagerly waiting for the season to get over. That is because, the fisherman are not allowed to go fishing as it is the breeding season for the fish and also risky to venture the Arabian Sea with their fishing trawlers. So from June to mid-August fisherman are not allowed to go fishing.
Being in Bangalore for so many years, we sometimes survive on dry fish like that that we get from Goa during our visits there. That is because fresh fish is always not available in Bangalore and the fish that we get here is mostly not fresh like how we get in Goa.
I have added drumsticks to this curry. You can add raw mango or radish too. However some people in Goa don’t add any type of vegetable to this curry.
Also check top 10 Goan fish curry recipes.