CONDIMENT RECIPES - ROASTED DRIED PRAWNS

DRIED PRAWNS RECIPES / KERALA CONDIMENTS

A condiment is a spice or a sauce that is served along with food to enhance the taste of that particular food. Most of us need some condiments like pickles, sauces, coconut chutney to complement some dishes like biryani, rice soup, steamed rice etc. Roasted dried prawns(which is popularly known as unakka chemmeen roast or chammanthi) is a very popular Kerala recipe which accompanies best with steamed rice. This condiment is very spicy and tastes super delicious. You can prepare this prawns condiment in bulk and keep refrigerated for weeks. But for me, it vanishes in a day itself. The simplicity and finger licking taste of this condiment makes me to try this often at my home. For this recipe, i prefer using shallots but you can use finely sliced and chopped onion instead. You can use more or less chili powder for this condiment (chammanthi) according to your preference to heat. Like so, you have to saute shallots very well over a medium flame until it turns light and golden. The addition of coconut oil in this recipe imparts a heavenly aroma and flavor.  

INGREDIENTS

Dried prawns or unakka chemmeen  - 1 cup, leveled

Small onion/shallots - 20 nos sliced

Tomato   - 2, medium sized, chopped

Dried red chilli - 3 nos

Kashmiri chili powder - 2 tsp (i added less only)

Salt to taste

Coconut oil - 2 tbsp+ 1 tsp (for the final garnish)

PREPARATION

• Heat a pan and dry fry the dried prawns (unakka chelli / unakka chemmeen ) for 4 minutes over a very low flame. Saute occasionally. When done, transfer it to a plate. 
• To the same pan, add a tsp of oil and saute the dried red chilies for few seconds. Set aside.
• Now pulse the dry roasted dried chilies and dried prawns in a grinder for 2 seconds. Or you can powder it well. Keep it aside.
• Now again heat a pan with 2 tbsp of coconut oil. Saute the sliced shallots until the onion turns light and golden (it is very important )
• When it is done, add the finely sliced tomato along with salt. Cover it and cook for 2 minutes.
• Then add chilli powder and saute very well. Check for salt. Cook well until tomato turns mushy and oil floats on the top (over a low flame)
• Then add the powdered mixture and mix well. If the condiment is too dry, sprinkle hot water and mash it lightly. Let it cook for awhile and then switch off the flame.
• Finally while serving, top it with some coconut oil for a mouthwatering flavor.
• You can prepare this condiment in bulk and store in an airtight container and keep refrigerated for weeks. I bet, it is a finger licking good condiment and i highly recommend to try this out. 
• It pairs best with steamed rice.