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.

INGREDIENTS:

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

 METHOD:

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.