Unakka Chemmeen Curry

Method

1. 1

   Prepare dried prawns: Wash 200g unakka chemmeen (dried prawns) in cold water 2-3 times to remove excess salt. Soak 15 minutes. Drain.

2. 2

   Make coconut paste: Blend 1 cup fresh grated coconut, 4 dried red chillies, 1 tbsp coriander seeds and 4 garlic cloves to a smooth paste.

3. 3

   Soak tamarind: Soak marble-sized tamarind in 1 cup warm water. Extract and strain.

4. 4

   Fry shallots: Heat 3 tbsp coconut oil. Add 1.5 cups sliced shallots and fry on medium heat 10-12 minutes until golden.

5. 5

   Add ginger-garlic: Add 1 tbsp ginger-garlic paste and fry 2 minutes.

6. 6

   Add coconut paste: Add the ground coconut paste. Fry on medium heat 6-8 minutes until oil separates.

7. 7

   Add tamarind water: Pour tamarind water. Add salt. Bring to a boil.

8. 8

   Add dried prawns: Add the soaked and drained dried prawns. Mix well.

9. 9

   Simmer: Cook on medium heat 10-12 minutes until the curry thickens and dried prawns are flavoured through.

10. 10

    Serve: Adjust salt carefully — dried prawns are already salty. Unakka chemmeen curry has an intense, unique flavour. Serve with steamed rice.