5 Popular Dry Fish Types from Maharashtra – A Coastal Treasure for Every Kitchen
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Maharashtra, with its expansive coastline and deep-rooted culinary traditions, is home to some of the most beloved dry fish varieties in India. From the Konkan belt to Mumbai’s bustling fish markets, dry fish-or sukat, as it’s called locally-is more than just a pantry staple. It is a burst of umami, a taste of nostalgia, and a bridge to traditional, home-cooked flavors.
1. Sukat (Dry Shrimp)
Dry shrimp, locally called sukat, is the most versatile and widely consumed dry seafood in Maharashtra. These tiny sun-dried shrimps are intensely flavored and perfect for spicy chutneys, curries, and stir-fries. Sukat Chutney, made with garlic, red chilies, and coconut, is a fiery delicacy that pairs beautifully with rice and bhakri.
2. Bombil (Bombay Duck)
Bombay duck, or bombil, is soft-boned and known for its delicate texture and strong flavor when dried. It is often shallow-fried to crispy perfection or made into a spicy bombil chutney. The dry version is more pungent than fresh, but that's exactly what makes it a favorite among Maharashtrian households.
3. Tisrya (Dry Clams)
Tisrya or dry clams are packed with deep ocean flavor and are used in traditional recipes like tisrya masala sukka. When cooked with coconut, tamarind, and Malvani masala, these dry clams deliver a dish that’s rich, earthy, and full of coastal flair.
4. Mandeli (Golden Anchovies)
Dry mandeli is another prized variety in Maharashtra. These golden anchovies are ideal for deep-frying or making a tangy curry with kokum or tamarind. Their small size makes them easy to clean and quick to cook, making them a go-to in many Maharashtrian kitchens.
5. Bangda (Mackerel)
Dried mackerel, or bangda sukka, is a meatier dry fish often prepared in spicy coconut-based gravies or pan-fried with turmeric and chili powder. It’s a powerhouse of flavor and nutrition, and holds a significant place in Konkan cooking.