West Indian
Sukat Batata (Dried Shrimp with Potato)
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Sukat Batata (Dried Shrimp with Potato) is West Indian home cooking, eaten at lunch and dinner. On the plate it is the dish at the centre and the cooked vegetable. Below is what usually sits beside it, what it does and does not contain, and what else to cook once you have made it.
Ingredients
The quantities follow this count.
How to cook it
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Pick through the dried shrimp for grit and loose shell, then soak them in warm water for 10 minutes and drain them well, which softens them and carries off the salt they were cured in.
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Peel the potatoes and cut them into small 1/2 inch cubes so they finish in the same time the shrimp needs.
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Heat the oil in a kadai over medium heat, add the crushed garlic and sliced onion and fry 5 minutes until the onion edges are golden and the garlic smells sweet.
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Add the drained shrimp and fry 4 minutes over medium heat, stirring, until they tighten and smell toasted and sweet rather than sharply fishy.
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Stir in the turmeric, red chili powder, slit green chilies and grated coconut and cook 2 minutes over medium heat until the coconut is warmed through and evenly stained red.
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Add the potato cubes, kokum, salt and the water, cover, and simmer 12 minutes over low heat until a fork goes through a potato cube cleanly and the gravy has reduced to a thick coating.
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Taste for salt only at this point, because dried shrimp brings its own and adding early is what ruins the dish, then scatter the cilantro and serve hot with bhakri or steamed rice.
Watch how to cook Sukat Batata (Dried Shrimp with Potato)
Someone making it start to finish, so you can see what the steps look like.
Serve it with
A West Indian dinner is a plate rather than a single dish. These are the courses that normally sit beside Sukat Batata (Dried Shrimp with Potato), read from the same composition Dinejot builds a real meal from.
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The protein alongside
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What it is eaten with
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The sharp little thing
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Something cool and fresh
Safe at your table
Dinejot tracks ten allergens and tags every one of them by hand, so the absences below are as deliberate as the presences. Sukat Batata (Dried Shrimp with Potato) carries shellfish and coconut. It is free of the remaining 8 allergens on that list.
| Allergen | In this dish | Cook this instead |
|---|---|---|
| Peanuts | No | |
| Tree nuts | No | |
| Dairy | No | |
| Gluten | No | |
| Shellfish | Yes | Aamti (Goda-Masala Spiced Dal) |
| Eggs | No | |
| Soy | No | |
| Fish | No | |
| Sesame | No | |
| Coconut | Yes | Akoori (Parsi Spiced Scrambled Eggs) |
These tags are set by a person rather than inferred from an ingredient list, and they describe the recipe as written here. Read the labels on whatever you actually buy.
What it brings to the plate
Estimated, per serving
- Calories
- 250 kcal
- Protein
- 8 g
- Carbs
- 26 g
- Fat
- 13 g
- Fiber
- 4 g
- Sugar
- 3 g
- Sodium
- 520 mg
- Saturated fat
- 3 g
Estimated values. Actual nutrition varies with ingredients, brands, and how you cook.
When to cook it
Sukat Batata (Dried Shrimp with Potato) takes about 25 minutes from a cold stove to the table, and the cooking itself is easy going. It is eaten at lunch and dinner. It is at its best in the monsoon, which is when what goes into it is worth buying.
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Cook this with your whole family
Dinejot plans breakfast, lunch and dinner as whole plates, built around the cooking you call home and filtered for the allergies at your table.
Meal suggestions support your goals. They are not medical advice. Please ask your doctor about your family's health needs.