A humble yet fiery dish straight from the Konkan coastline, Sukat Bhakri is a spicy dry shrimp preparation paired with soft rice bhakri (a flatbread made of rice flour). It’s smoky, salty, and absolutely packed with the taste of the sea. “Sukat” literally means dried fish, a staple in Konkan households. This process concentrates the flavor of the fish and extends its shelf life, making it a staple during the monsoon season when fresh fish might be difficult to find.The shrimp is sun-dried, then tossed in roasted coconut, red chillis, garlic, and tamarind. It’s comfort food for the coastal Maharashtrian, best eaten with hands, a squeeze of lime, and maybe a raw onion on the side, and often paired with sol kadhi.
A staple in Konkan cuisine, mackerel is often dried to create Sukat. But most preferably, Bombil and other small fishes like prawns are dried to make Sukat.
