Unakka Chemmeen Ularthiyathu | Unakka Chemmeen Mulakittathu
I'm back with another delicacy with dried shrimps :) See that's what I do when I get hold of something exotic to us.. GO overboard ;) But this is also something that you all would love and enjoy. It's a roast or fry with the unakka chemmeen or dried shrimps (prawns).. You know what Deeps asked when I served this dish. "Deep fried???" I was like, "No, shallow with 2 tbsp oil ;) That's the magic here.. Looks and feels like a deep fry, but have used minimal oil here. And I paired this with some spinach dal and cabbage poriyal.. Oh my, it tasted just awesome with the dal ! You can have it with kanji (rice gruel) as well and I'm sure you wouldn't need another side dish :) or just dal or mild gravy. This is so easy to make and will take your simple meal to another level. And spice and shallots, feel free to increase or decrease according to your needs..So let's see how easily this is made :)
Preparation Time : 10 minutes
Cooking Time : 30 minutes
Serves : 2 persons
I Used:
| Dried Shrimp | - | 1 cup |
| Shallots | - | 10-12 nos |
| Red Chilly | - | 2-3 nos |
| Coconut Oil | - | 2 tbsp |
| Curry leaves | - | 2 sprigs |
| Red Chilly powder Turmeric powder |
- - |
2 tsp ¼ tsp |
| Salt | - | As Needed |
The Way:
1. Peel the shallots and rinse them well in water. Take the shallots and red chillies in a mixer jar and coarsely pulse them 2-3 times. Do not have to grind them to a smooth paste
2. Rinse and wash the shrimp thoroughly 3-4 times to remove any dirt or dust particles in them. They tend to absorb water, so be quick to rinse. Once done, drain them and keep aside
3. Heat coconut oil in a pan/kadai. Splutter the curry leaves
4. Now add the coarsely pulsed shallot-red chilly mix. Saute them for about 3-4 minutes in medium flame
5. Then add the rinsed dried shrimps and give a quick mix. Keep sauteeing for another 4-5 minutes till they start to become dry
6. Now add the turmeric powder, red chilly powder and salt (Dried fish will already have salt in them, so add cautiously) and give a nice stir
7. Reduce the flame to low and keep stirring occasionally to avoid the shrimps getting burnt. If you feel they need a little more oil, add a tsp or two and mix. Check for salt and hotness and add salt and red chilly powder if needed. They should turn golden and dry (no moisture content). this would take around 15-20 minutes
When done, serve with hot rice and a gravy of choice or kanji(rice gruel)!
Notes:
- I have used 2 tsp red chilly powder here which is fairly hot and suited for our taste buds. You can very well increase or decrease the quantity according to the needs of your family
- If you want you can increase the amount of shallots for more masala
- Dry shrimps comes with added salt. Hence add salt accordingly
- If your shrimps are larger and you want to remove the head and tail then you can do the same after rinsing them
Cheers,
Chitz
They must be very delicious!
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