Dry Prawns Coconut Chutney Kerala Style
Sun-dried prawns are one of my favourite seafood. I love the earthy flavour of it. I am actually a prawn lover. So, naturally, I fall for the flavours of dry prawns each and every time. I remember, once just after my marriage my father visited our home in Trivandrum and he had brought 1 kg of freshly dried prawns. During my pregnancy, when I used to soak in boiling water and then prepare several dishes. Here, I am bringing to you a dry, powdery Dry Prawn Chutney that is enough to have a plateful of rice.
What are Dry Prawns?
Prawns are one of the tastiest seafood, loved equally by the old and the young. Dried prawns/shrimp are shrimp that have been sun-dried and shrunk to a small size. They are used in many East Asian, Southeast Asian and South Asian cuisines, imparting a unique umami taste. A handful of shrimp is generally used for dishes. The flavours of this ingredient are released when allowed to simmer.
Full of protein and low in calories, dried shrimps and prawns are also rich in vitamin E and selenium, both well-known antioxidants which protect against cancer. They are also a great source of Omega-3 fats which play a significant role in heart health due to their anti-inflammatory properties.
Cooking Dry Prawns
As a rule of thumb, dried shrimp always require pre-soaking before cooking so that they can release more flavour. For soups and braised dishes, you can soak the dried shrimp for a shorter duration because they will loosen up during cooking.
Note:
- The chutney will be dry and powdery, so it stays well for 3-4 days when kept on the countertop. It will remain fresh for a longer period of time when refrigerated.
- The shelf life of the chutney powder depends on the fried coconut, as under-fried coconut can spoil faster. Over-fried coconut can taste bitter. So the process of frying the coconut has to be done with a lot of care.
Enjoy this tasty Dry Prawn Chutney with hot rice!
Dry Prawn Coconut Chutney Kerala Style
Ingredients
- 50 g Dry Prawn
- 50 g Coconut scraped
- 10 nos Dry Red Chilly whole
- 3-5 nos Shallots
- 6-7 nos Garlic
- 2-3 sprigs Curry Leaves
- ¼ tsp Turmeric Powder
- 1 lime-sized Tamarind
- Salt to taste
- 2 tbsp Coconut Oil
Instructions
- Soak the dried prawns in hot, boiling water. Water should be enough to cover the prawns completely. Keep aside for 10 minutes. Drain the water. Wash again with clean water.
- In a Kadai, heat ¾ tbsp of oil. First, add in the dry prawns and fry till crispy. Transfer this to a plate and allow it to cool.
- Add in the remaining oil and add the dry red chiilies and fry till crispya and remove.
- Now add the coconut and stir fry for a minute. As the coconut starts to turn dry, lower the flame and add in shallots, garlic and curry leaves.
- Stir and fry till the coconut is almost light brown. Remove from heat. Add turmeric powder and mix well. The heat in the coconut would be enough for the turmeric powder to be cooked. Allow it to cool.
- Once cooled, grind the fried prawns, fried red chillies, fried coconut, tamarind and salt to taste.
Notes
- The chutney will be dry and powdery, so it stays well for 3-4 days when kept on the countertop. It will remain fresh for a longer period of time when refrigerated.
- The shelf life of the chutney powder depends on the fried coconut, as under-fried coconut can spoil faster. Over-fried coconut can taste bitter. So the process of frying the coconut has to be done with a lot of care.
