Dried shrimp is a versatile ingredient that could be cooked as a delicious curry by adding drumsticks and mangoes or as a dry chutney powder that is loaded with flavour.
Even though dried shrimp could cause gastric trouble in some people, it is still enjoyed by many for its amazing taste. Here is how to make dried shrimp chutney powder that could be stored for up to a month.
1 cup dried shrimp
2 cups grated coconut
8 dried chilies
1 cup shallots
2 sprigs of curry leaves
A small ball of tamarind
Wash the dried shrimp and roast them nicely
Transfer the toasted shrimp to another vessel
Meanwhile, toast the grated coconut in the same pan, for 3 – 4 minutes on a high flame
Now, lower the flame and toast until the coconut until they turn light brown in colour
Into it add the curry leaves and tamarind
Roast for 2 -3 minutes
Turn off the flame and allow this mixture to cool down
Take the roasted shrimp and the coconut mixture in a mixing jar
Grind them into a coarse powder on pulse mode
After the chutney powder has cooled down, transfer it into a clean and dry air-tight container
This chutney powder would stay fresh for more than a month.