– Small sun dried prawns: 500gms (Tip: it is best to dry the prawns on your own terrace for the sake of hygiene. Buy tiny prawns from the market, wash them well and dry them fully intact on a straw mat, under a boiling sun until completely dried)
– Dessicated coconut (Tip: give the dessicated coconut a spin in the processor to attain an even consistency): 1 small
– Shallots: 1 handful
– Garlic: 1 bulb
– Curry Leaves: 3-4 stalks
– Ginger (shaved into ribbons): 1.5 inches
– Chilli Powder: 1 tbsp
– Seedless tamarind: as per preference
– Coconut oil: to sautee
– Salt: as per taste
– In a wok, add the dried prawns and dry fry. Remove and keep aside
– Add the dessicated coconut, garlic, shallots, curry leaves and ginger into wok and dry fry until it reaches a light brown colour.
– Add some coconut oil and fry again until dry brown
– Switch off the stove and add chilli powder and mix well to combine.
– Remove the mix from the wok and keep aside
– Pour in a little more oil and add the prawns. Fry until the prawns take on a reddish pink hue. (Tip: Do not fry for longer as the taste turns bitter)
– Add the coconut mix into the prawns
– Add salt as per taste
– Put this final mix into a processor in batches and blitz away.
(Tip: Lesser time in the processor means you get a texture with enough bite, in case you want a powdery texture, blitz it for an extra few minutes)
– Serve fresh with some rice gruel/ rice and pappadam. Enjoy!