Dry shrimp gravy (Sukkil sungta ambat)

When I was a kid I simply hated dried seafood. I never even wanted to taste it because of its smell. But now, since husband is a big fan of dried shrimp, I have also started eating it. I have not tried cooking dried fish after I had to throw the entire gravy because of bad smell, I might have brought wrong fish, don’t know. So I decided to try only dried shrimp till I will be able to recognize the dried fish :).

I brought a pack of dried shrimp from the Chinese grocery store here. I knew only kismuri with it. Few days back when I had called my husband’s grandmother- fondly called as Mamayi, who is a great cook, gave me this recipe. I prepared it the same day and absolutely loved it. Now I think I should be more open to dried fish also, who knows? I may like it :).

Following is the picture of dry shrimps that I used for this dish

Aayi’s recipe has a slight variation. She does not add potato to this gravy.


Ingredients:

½ cup dried shrimp
1 cup grated coconut (fresh or frozen)
½ cup onion
4-5 red chilies
¼ tea spn tamarind extract or 1-2 pieces of normal tamarind
3/4 tea spn coriander seeds
¾ cup potatoes cut into big pieces (optional)
Oil
Salt

Method:
Heat oil and fry coriander seeds. Grind them with coconut, tamarind and red chilies to a smooth paste.
Heat remaining oil and add onions. Fry till they turn slightly brownish. Add shrimp, potatoes and ½ cup water(while cooking shrimp some people add ¼ cup raw onion for extra taste). Cook till potatoes are tender.
Now add ground paste, salt and sufficient water. Cook for another 6-7mins.

Serves : 2-3
Preparation time : 20mins

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