Unakka Chemmeen Curry

Ingredients

• - 400g dried prawn curry
• - 2 tbsp coconut oil
• - 1 fresh coconut (milk extracted)
• - 2 shallots
• - 2 green chillies
• - 1 sprig curry leaves
• - 1/4 tsp turmeric
• - Salt to taste

Method

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. 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. Soak tamarind: Soak marble-sized tamarind in 1 cup warm water. Extract and strain.
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. Add ginger-garlic: Add 1 tbsp ginger-garlic paste and fry 2 minutes.
6. Add coconut paste: Add the ground coconut paste. Fry on medium heat 6-8 minutes until oil separates.
7. Add tamarind water: Pour tamarind water. Add salt. Bring to a boil.
8. Add dried prawns: Add the soaked and drained dried prawns. Mix well.
9. Simmer: Cook on medium heat 10-12 minutes until the curry thickens and dried prawns are flavoured through.
10. Serve: Adjust salt carefully — dried prawns are already salty. Unakka chemmeen curry has an intense, unique flavour. Serve with steamed rice.