Goan Style Galmyache Sukhe | Konkani Galmo Sukka | Sukha Javla | Dried Baby Shrimp Suke | Dry Tiny Baby Prawns Sukke recipe with detail step by step instructions and a video. Galmyache Sukhe or Galmo Sukhe is an authentic and traditional Goan dish made from sun dried tiny baby shrimps or prawns. This dry curry is a little spicy and tangy in taste. The name ‘galmyache sukhe’ comes from the Konkani words ‘galmo’ and ‘sukhe’ which mean ‘tiny baby prawns’ and ‘a dry curry’ respectively. It is also called as Sukha Javla in Marathi.
What is Galmo?
In Goa, the supply of fresh fish is less during the monsoon season. This is because the fishing trawlers are banned from fishing for a few months. Thus, during these months dry fish is used instead. The local fisher folks dry the fresh fish out in the Sun for many days in the hot summer months. The fish is dried till it is devoid of any moisture. It is then sold in the local markets. Goans then purchase this dry fish in the summer and store it in air tight containers for use during the rainy season.
The dishes made using this dried fish are very popular and taste just awesome. Different kinds of dry fish are available like mackerel, bombil, prawns, baby prawns, etc. The sun dried tiny baby prawns or shrimp is called as ‘galmo’ in Konkani.
Making & Serving Goan Galmo Sukhe
Galmyache Sukhe is a very simple and quick recipe. It does not require much prep work and gets done in less than 30 minutes. This recipe needs basic ingredients found in every Goan home. Like most other Konkani recipes, galmyache sukhe too requires fresh grated coconut. Another important ingredient is the dried kokum fruit called as sola. Kokum or sola impart a slight sour taste to the sukhe. In Goa, we serve galmyache sukhe as a side dish with fish curry/ rice and sabzi. Alternately, you can also eat it with roti or pav as per your choice.
You can also try out our Goan dry prawns kismoor also called as sukhi sungtachi kismoor.
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- 1 cup dry galmo
- ½ cup fresh grated coconut
- 4 medium size onions – sliced
- 2 green chillies – slit
- 6 kokum
- ¾ Tsp turmeric powder
- 1 Tsp red chilli powder
- salt as per taste
- coconut oil
- Heat about 2 – 3 Tsp of coconut oil in a pan.
- Add onions and green chillies. Fry for 2 – 3 minutes.
- Add turmeric powder and chilli powder. Mix well.
- Add 1 cup of water. Stir well.
- Cover and cook on medium heat till onions are soft. Stir in between to avoid burning or sticking to the pan.
- Once all the onions are soft and all the water has dried up, add galmo, coconut and salt. Mix well.
- Cook on a low flame for about 3 minutes.
- Add kokum. Mix well. Cook on a low flame for another 2 – 3 minutes. Turn off the flame.
Tips & Tricks
- Dry galmo has some salt content in it. Keep this in mind and add salt accordingly while making this recipe.