Chetnim de Camaroes Secos (Dried prawn chutney) recipe
ingredients
1 cup (50 g) 1 3/4 oz Dried prawns
1 tsp (2 g) Kashmiri chilli powder
a pinch Turmeric (haldi) powder
1 Onion, medium-sized, minced
2 cloves Garlic (lasan), minced
2 tsp Tamarind (imli) pulp
5 tbsp (20 g) Coconut (nariyal), grated
Salt to taste
1 tsp (2 g) Kashmiri chilli powder
a pinch Turmeric (haldi) powder
1 Onion, medium-sized, minced
2 cloves Garlic (lasan), minced
2 tsp Tamarind (imli) pulp
5 tbsp (20 g) Coconut (nariyal), grated
Salt to taste
method
1. Clean the prawns, pinch off the top part of the head, tip of the tail and legs. Dry roast in a frying pan till crisp.
2. Mix the rest of the ingredients in a bowl and crumble the prawns into the mixture. Stir to mix.
3. Alternatively, saute the onion and garlic in a little oil for a few minutes, then grind with the rest of the ingredients to a coarse paste.
4. Serve as an accompaniment to rice and curry.
2. Mix the rest of the ingredients in a bowl and crumble the prawns into the mixture. Stir to mix.
3. Alternatively, saute the onion and garlic in a little oil for a few minutes, then grind with the rest of the ingredients to a coarse paste.
4. Serve as an accompaniment to rice and curry.
serving amount
serves: 4
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