Unnaka Chemmeen Curry

Fish and coconut are integral to Kerala cuisine, and this dish is surely an amazing combination of the two. This curry always brings memories of my summer holidays in Kerala. Dry Fish is usually cooked the most in monsoon in Kerala, however my grandma made it an exception to make it in summer because we cousins find her Unnaka Chemmeen Curry lip smacking. So here is me trying to step into her shoes (too big to fit i must say but still worth it)

Ingredients:

1/2 cup Dried Prawns (Unnaka Chemmeen)

1/2 cup diced Mango

1 cup Grated Coconut

1 tsp Chilly Powder

1/4 tsp Turmeric Powder

1/4 tsp Cumin Seeds

1 medium Onion

7-8 Red chillies

Oil for cooking

Salt to taste

For Seasoning

1 tbsp Oil

1/2 tsp Mustard Seeds

4- 5 Shallots Sliced

Curry Leaves

Method:

- Clean the chemmeen by removing the head and tail, if it has not been removed already and wash the chemmeen thoroughly.

- Grind together the onion, red chillies and grated coconut.

- Cook the chemmeen in water with turmeric powder, red chilli powder and mangoes.

- Now add the ground the paste and cook well for 5 - 7 mins and remove from heat. Also add salt at this stage because if you add salt earlier you may end up adding more.

- For garnish heat oil (preferably coconut oil) in a pan and splutter mustard seeds. Add curry leaves and shallots and pour this into the curry.

- Serve with rice.