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Dried Prawn Chutney

This delicacy of dried prawns will be enjoyed by staunch seafood lovers. This is a Sanjeev Kapoor exclusive recipe.

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Dried Prawn Chutney

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Main Ingredients Prawns (medium), Scraped coconut
Cuisine Maharashtrian
Course Pickles, Jams and Chutneys
Prep Time 6-10 minutes
Cook time 11-15 minutes
Serve 4
Taste Spicy
Level of Cooking Easy
Others Non Veg

Ingredients list for Dried Prawn Chutney

  • 1 cup Prawns (medium) dried
  • 2 tablespoons + for garnish Scraped coconut
  • 2 inch Ginger roughly chopped
  • 9-10 Green chillies
  • 25-30 Garlic cloves
  • 4-5 Tamarind pieces
  • 1 teaspoon Carom seeds (ajwain)
  • to taste Salt
  • 1 tablespoon Coconut oil
  • 1 Green chillies, slivered for garnish

Method

  1. Heat a non-stick pan, dry roast carom seeds, garlic, ginger, green chillies and lightly roast till fragrant and transfer into a mortar pestle
  2. Sprinkle a little salt into the roasted mixture and pound to coarse paste.
  3. Dry roast the dried prawns on low heat for 1-2 minutes. Add coconut oil and sauté well. Cook for 2-3 minutes.
  4. Soak tamarind in 3-4 tbsps water and mash it well. Add the soaked tamarind into the prepared paste and pound till well combined.
  5. Add the roasted prawns in the mortar and pestle, lightly pound the mixture till well combined. Adjust salt and add the tamarind water, mix well.
  6. Add grated coconut and mix well.
  7. Garnish with grated coconut and slivered green chillies. Serve.
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