Saturday, 7 January 2012

Dry Prawns Chutney (Traditional Fare)

A little chutney of any kind makes a lot of difference to an every day meal. Here, I’m giving you 3 ways of making dried prawns chutney.
Fresh coconut & dry prawns:
Dried prawns: half a cup
Coconut grating: 1 cup
Dry red chilli: 10
Shallots: 5
Pepper corns: 10
Garlic: 3 pods
Curry leaves
Salt to taste

Dry roast prawns & clean it, remove the heads.
Powder the prawns & remove.
Grind the remaining ingredients & mix in the powdered prawns.
Ready to serve.

Roasted Coconut &Prawn chutney:

 Ingredients are the same as above plus a tablespoon of oil.
Fry the dry chilli & coconut in oil (do not brown it too much).
Cool & grind with the remaining ingredients.
Good with rice.

Dry Prawn Sambol:
Dry prawns: 1 cup
Onions: 2
Ginger: 1 piece or use Galangal if available.
Garlic: 1 clove
Red chilli: 10
Lemon grass: 1 stalk
Oil: 2 tbsps
Salt to taste
Crush all ingredients except prawns & oil.
Heat oil, add crushed masala. Fry till fragrant. Add cleaned & coarsely powdered prawns.Add salt to taste. Cool & bottle.
Good side dish for packed lunch.

No comments:

Post a Comment