Tuesday, 18 September 2012

Dry Prawns/Unakka Chemeen Ularthiyathu (Traditional Fare)

In summer, small prawns are dried & stored for use during the rainy season. In coastal Kerala, more specific in the Cochin belt, vegetable servings are laced with a sprinkling of roasted dried prawns, whole or powdered to spice it up.


Dried prawns: 100 g
Red chilli powder: 1 tbsp
Turmeric powder: 1/4tsp
Pepper powder: 1 tsp
Garlic: 1 tsp crushed
Coconut oil: 2 tbsps
Curry leaves: a few
Salt to taste


Dry roast prawns in a hot pan.
Transfer onto a plate to cool & remove head & tail. Wash & drain.
In a heavy bottomed Kadai, heat oil, add crushed garlic.
When fragrant & light brown, put in the washed prawns & curry leaves.
Fry till it becomes crisp.
Now, add the spice powders on a low flame (so that you don’t burn them.)
Mix well. Take off the fire. Cool & bottle.
You can do large quantities of this dry prawns fry & store to use in chutneys etc.




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