DISH NAME : CHEMMEEN CHAMANTHY DRY (PRAWN RELISH)

Preparation Time : 15 minutes

Cooking Time : 20 minutes

Description

These type of small relishes enliven daily lunch menu of most Keralites. When fresh fish is not available, dry fish is substituted in varios forms. And one form is this chammanthy. It may be a lip smacking dish for dry fish lovers, but a little repulsive (smell) for others.

Note

1) 50gms. of dried, cleaned prawn equals 1 cup.
2) I have used, cleaned dried prawns without head, available in supermarkets. Dried prawns require thorough cleaning as it is often dried on beaches and it may contain sand particles. If the prawns have head remove it.
3) Since shallots and garlic are juicy, there will not be any problem in grinding. Adding water will spoil the chammanthy if it has to be stored for a week or more.
4) Can be stored in the fridge in an airtight bottle for about 2 weeks.

Method

1) Dry roast (without oil) prawns on a low flame with red chillies till they are crisp & fried. Remove and keep aside.
2) In the same pan, on a low flame, dry roast, grated coconut, garlic, shallots, peppercorns, curry leaves & ginger till coconut is dry, but not brown.
3) Just 5 minutes before removing from fire, add tamarind and continue roasting. remove and add with prawns.
4) When slightly cool, add in salt and blend everything together without water till it forms a nice coarse powder.
5) Adjust salt.

Serving Suggestions

Serve with rice.