Dried Prawn Chutney

Ingredients 

• 1 cup prawns (medium) dried
• 2 tablespoons + for garnish scraped coconut
• 2 inch ginger roughly chopped
• 9-10 green chillies
• 25-30 garlic cloves
• 4-5 tamarind pieces
• 1 teaspoon carom seeds (ajwain)
• Salt to taste
• 1 tablespoon coconut oil
• 1 green chillies, slivered for garnish

Method

1. Heat a non-stick pan, dry roast carom seeds, garlic, ginger, green chillies and lightly roast till fragrant and transfer into a mortar pestle
2. Sprinkle a little salt into the roasted mixture and pound to coarse paste.
3. Dry roast the dried prawns on low heat for 1-2 minutes. Add coconut oil and sauté well. Cook for 2-3 minutes.
4. Soak tamarind in 3-4 tbsps water and mash it well. Add the soaked tamarind into the prepared paste and pound till well combined.
5. Add the roasted prawns in the mortar and pestle, lightly pound the mixture till well combined. Adjust salt and add the tamarind water, mix well.
6. Add grated coconut and mix well.
7. Garnish with grated coconut and slivered green chillies. Serve.