Wednesday, March 14, 2012

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.

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 

  • 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 :-)


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