Smoky, spicy and full of coastal flavour. This is unakka chemmeen chammanthi, Kerala’s beloved dried prawns chutney.

The prawns are roasted till crisp, the coconut and spices are crushed just enough, and the finished mix is shaped into a round ball that sits beautifully beside kanji, kappa or rice. A spoon of it with kappa, kanji or hot rice is enough to bring back memories of home.

Ingredients
1/2 cup dried prawns
1 cup grated coconut
1 inch piece of ginger, sliced
Curry leaves, a few
1 tsp chilli powder
3 garlic cloves
Salt to taste
Water, as needed

Preparation
Heat a pan and dry roast the dried prawns on low flame until crisp and aromatic
Transfer the roasted prawns to a mixer grinder jar
Add grated coconut, ginger, curry leaves, chilli powder, garlic and salt
Add a splash of water if needed
Pulse to a coarse chutney
Do not grind it smooth
Shape the chutney into a big round ball and serve.

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