Prawns that have been sun-dried and shrunk to a thumbnail size, packed with rich flavour.
Small, sun dried prawns are used as in various Thai recipes, most notably Miang Kham, Pad Thai and Green Mango with Sweet Fish Sauce. In India, you dry roast them with a dash of spices and curry leaves.
Soak and clean 500 gms dry prawns well.
On a shallow pan, dry roast the prawns, until all the water is gone. Add 1/2 tsp of powdered turmeric towards the end and toss well. Remove from the fire.
Into the same pan, add 1/2 cup coconut oil. When warm, add few curry leaves, 1/2 tsp black mustard seeds and 3 dry red chillies. Sauté.
Add 1 tsp minced ginger and 5 small garlic pods. Add 1 tsp ginger garlic paste and sauté well.
Add 1 tbs Kashmiri chilli powder or paprika, 1/2 tsp turmeric, 1 tsp fish masala, 1/2 tsp garam masala, 1/2 tsp crushed black pepper and sauté well.
Add 2 large chopped tomatoes, mix well and keep closed on low flame for 2 mins.
Stir well until the oil oozes out to the side of the pan. Add few slivers of fresh coconut. Sauté.
Garnish with fresh curry leaves and serve hot with white rice.
By Christ & Co.