Unakka Chemmeen Curry | Dried Shrimp Curry | Dried Prawn Curry

Dried Shrimps/Prawns cooked in tamarind extract & coconut sauce

It's been a while since I posted some non-veg recipes. So when I was going through the draft pics, this one grabbed my attention. What else can be termed as the comfort food of Indians living abroad. It's none other than the dried fish. The fresh or processed fish that you get in many of the countries will not have the taste of the fish that we get or eat in India. No complaints here, as each place has it's own unique cuisine coz of the taste & type of the ingredients that it owns !! And hence the Indian curry or gravy that we prepare here, will also differ in taste to a small extent. 

And that's where the dried fish becomes the hero. On your way back from vacation, neatly pack up some dried fish and it becomes the savior :) It definitely guarantees you the authentic flavor & aroma that you always enjoy back at home !! So without any further pep talk, let's dive into the recipe..

Other recipes with Dried Shrimps:

Unakka Chemmeen Chammanthi Podi | Dried Shrimp Chutney powder
Unakka Chemmeen Roast | Dried Shrimp Fry

Unakka Chemmeen Maanga Curry | Kerala Style Dried Shrimp Raw Mango Curry

Recipe Source: Mil

Serves: 2 persons

I Took: 40 minutes

I Used:

Unakka Chemmen/Dry Shrimps	-	¼ cup
Tomato	-	1 no - medium sized
Tamarind	-	A big goosebery size
Green Chilly	-	2 nos
Turmeric powder	-	½ tsp
Salt	-	As Needed

To Roast & Grind:

Oil	-	1 tsp
Grated Coconut	-	¼ cup
Shallots	-	5-6 nos
Red Chilly powder	-	1 tsp
Coriander powder	-	2 tsp

To Temper:

Oil	-	1 tsp
Mustard	-	½ tsp
Shallots	-	3-4 nos
Curry leaves	-	A sprig

The Way:

1. Wash & clean the dried shrimps with a little turmeric powder & keep aside
2. Soak tamarind in warm water for 20 minutes & extract the pulp out of it
3. In a pan heat 1 tsp of oil. Add the ingredients under 'To Roast & Grind' & saute on medium fire until it turns slight brown in color
4. Allow it to cool. Add 2-3 tbsp water & grind them to a paste
5. In another pan add the tamarind extract, chopped tomatoes, slit green chilly,  turmeric powder, cleaned shrimp & salt and cook for 10-15 minutes or until it's done
6. Adjust salt as the dried shrimp will already have some in it
7. Add the ground paste to the gravy and mix well. Cook in low flame for 5 minutes
8. Meanwhile heat 1 tsp of oil in the first pan. Splutter mustard. Add shallots & curry leaves and saute till the shallots turn golden brown. Take care not to burn
9. Add this tempering to the gravy, when done
10. Remove from flame and serve with steamed rice

Cheers,

Chitz