Dry prawns tomato chutney

I had a packet dry prawns and was confused what to make of it. Today morning there was a shortage of coconut and so as the saying goes "necessity is the mother of all inventions", this chutney happened. My family likes tomato chutney, but then to give a twist/surprise I thought of adding roasted dry prawns to it. I used coconut oil here. Many will say unhealthy but still, it can be forgotten once a while right.

Ingredients
For roasting dry prawns

1. Coconut oil - 1 tsp 
2. Tiny Prawns dried - a handful (or may be 10gm)
3. Chilli powder - 1/2 tsp
4. Dried chilli pieces - 1 tsp

• Coconut oil - 1 tsp 
• Shallots - 6 nos
• Ginger - a small piece
• Chilli powder - 2 tsp (or as per your tolerance)
• Tomato - 2 medium sized (pureed)
• Salt to taste 

Method

• Heat oil. Add 2, 3 and 4 of the ingredients and roast the prawns well. Let it cool.

Now to make the chutney

• Heat oil in a pan
• Add chopped ginger and shallots. Saute this until the onions are transparent.
• Add chilli powder and saute. Switch off the flame and allow to cool
• Now in a mixer grinder, grind the above (ginger- shallots - chilli) with the roasted prawns adding a little water into a fine paste.
• Again switch on the flame and put the pan back. Pour the fine paste and the pureed tomato.
• Add salt to taste,  leave on slow flame stirring in between until all the water dries off. 

Serve with dosa/idli :-)