Dried Shrimp Curry ( Unakka konju curry)

  Seafood is an indispensable part of Kerala cuisine....Since Kerala is a coastal region plenty of  fresh fishes, prawns etc are available throughout the year.But still we have a palate for dried seafoods also.This is such a dish which makes use of dried shrimp (Unakka Konchu or Unakka Chemmeen) in a spicy gravy of coconut..

  INGREDIENTS
    Shrimp (Chemmeen) - 2 Cups
    Shallots (Kunjulli) - 3/4 Cups (sliced small)
    Tomato - 1 Medium size, chopped
    Red Chilli Powder - 1-2 tsp (depending upon your spice need)
    Green Chilli - 2 Slitted
   Turmeric powder - 1/4 tsp
   Raw Mango - 1/2 cut into small pieces(You can  also substitute 2tbsp amchoor powder)
   Fish masala - 1 tsp
   Grated coconut - 3/4 cup
   Cumin seeds - 1 tsp
   Ginger - 25 gm 
  Mustard seeds - 1 tsp
  Curry leaves - 1 stem
  Dried red chilli - 2 broken to pieces
  Oil & Salt as required 

     METHOD
            To clean the shrimp immerse it in water for 5-10 minutes.When it becomes soft remove the head, shell and clean the fish.This also helps in removing excess salt. 
                In a kadai (Most preferable is an earthen pot for the traditional taste) heat oil and add mustard seeds,red chillies & curry leaves.Put the sliced shallots and stir them till they starts golden in colour.Now add the tomatoes,green chillies and turmeric powder and stir till it becomes soft.Grind the coconut with cumin,red chilli powder & ginger into a smooth thick paste.When the tomatoes are soft add this paste with enough water to form a thick gravy. Now add the cleaned shrimps, raw mangoes (I used amchoor powder), fish masala & salt (Careful while adding salt as the dried fish itself has salt). Now cover it with a lid and allow to boil for 15-20 minutes. When done remove from heat.