This curry is my favourite in rainy season. We can make this at any time without rushing to the market to get the fish, as dried shrimp can be stored. Dried Shrimp has its own aroma. So the house fills with the aroma of the shrimp when you make this curry. Daal rice and dried shrimp curry is yum.
1 ½ cup dried shrimp
2 medium size onions
¼ cup grated coconut
1-teaspoon chilli powder
1-teaspoon Kashmiri chilli powder
3 tablespoons coconut oil/ any vegetable oil
Chop onions in squares need not be very small in size.
Chop tomato into small pieces.
Wash the dried shrimp. Add water to the shrimp and leave it for 5 minutes. Then pick only shrimp from water, if there are any sand particles that will settle at the bottom of the vessel.
Heat oil in a deep dish and fry onions until golden brown. Add tomatoes and sauté it until mushy. Add chilli powder and sauté it for 2 minutes. Add grated coconut and sauté it for couple of minutes. Add cleaned shrimp sauté for 3 minutes. Add ½ cup of water and cover the vessel. Reduce the heat after a boil and cook for 5-8 minutes. Stir it in between. In water the dried shrimp start to swell. Add salt. Some dried shrimp are salty. So check ahead. The curry shouldn’t be too runny or dry. Enjoy with rice and Daal. It goes well with idly and Chapaati too.
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© Vinaya Pai