Sun Dried Prawn Chammanthi

This dish has it's roots right back to my mum's childhood! Back then, this delicious chammanthi had everyone begging for triple of helpings of rice gruel! Come to think of it, the scene is no different even now! Made in advance and kept at the ready in an airtight container, it is the perfect "tide-me-over" for days when the kitchen seems like a mountain impossible to conquer!

Ingredients:

- Small sun dried prawns: 500gms  (Tip: it is best to dry the prawns on your own terrace for the sake of hygiene. Buy tiny prawns from the market, wash them well and dry them fully intact on a straw mat, under a boiling sun until completely dried)
- Dessicated coconut (Tip: give the dessicated coconut a spin in the processor to attain an even consistency): 1 small
- Shallots: 1 handful
- Garlic: 1 bulb
- Curry Leaves: 3-4 stalks
- Ginger (shaved into ribbons): 1.5 inches
- Chilli Powder: 1 tbsp
- Seedless tamarind: as per preference
- Coconut oil: to sautee
- Salt: as per taste

Preparation:

- In a wok, add the dried prawns and dry fry. Remove and keep aside

- Add the dessicated coconut, garlic, shallots, curry leaves and ginger into wok and dry fry until it reaches a light brown colour.

- Add some coconut oil and fry again until dry brown

- Switch off the stove and add chilli powder and mix well to combine.

- Remove the mix from the wok and keep aside

- Pour in a little more oil and add the prawns. Fry until the prawns take on a reddish pink hue. (Tip: Do not fry for longer as the taste turns bitter)

- Add the coconut mix into the prawns

- Add salt as per taste

- Put this final mix into a processor in batches and blitz away.
(Tip: Lesser time in the processor means you get a texture with enough bite, in case you want a powdery texture, blitz it for an extra few minutes)

- Serve fresh with some rice gruel/ rice and pappadam. Enjoy! 

Prawn Fried Rice

So you're hungry huh? And lazy too? No problem! Here is the perfect recipe for the lazy hungry types. Just few minutes of chopping and flash frying and et voilà you're done! Then it's all a matter of just gnawing away and you know you're not lazy to do that! This fried rice is packed with loads of veges (the perfect excuse!) And a special ingredient that makes the overall flavor totally boombastic!

Ingredients:

Oil- 1 tbsp
Long grained rice (cooked)- 250 gms
Onion (chopped)- 2 large
Prawns (medium) 6-8
Seafood stock - 1/2 cup
Eggs (scrambled)- 2
Cabbage (par boiled, chopped)- a handful
Capsicum (chopped)- 1/2 cup
Carrots (par boiled, chopped)- 1/2 cup
Green peas (boiled)- 1/2 cup
Celery (chopped)- 1/2 cup
Spring onions (chopped)- 1/4 cup
Garlic (diced)- 3-4  cloves
Ginger (diced)- 1 tsp
Tomato sauce - 1 tbsp
Chilli sauce- 1 tbsp
Soy sauce- 1 tbsp
Salt- to taste
Pepper- to taste

METHOD

- In a wok, add oil, onions,ginger, garlic and sauté.
- Add in the prawns and lightly sauté. Remove just the prawns and keep it aside. (Tip: this helps prevent overcooking and making the prawns totally rubbery)
- Add in all the veges and sauté till the veges wilt but still have a crunch to them.
- Add in the sauces, salt and pepper
(Tip: always, always, always taste every step of the way. Adjust the sauces, salt and pepper accordingly)

- Add in the seafood stock
(Tip: this is the special ingredient I was talking about. It makes the rice so fragrant and delicious! You're welcome!)

- Add the cooked rice, allowing the rice to soak in the saucy stock.

- Once the stock is absorbed fully, add in the egg and prawn and mix well.

- Turn of the heat and cover the wok.

- Open after a few minutes and serve hot, garnished with a few pieces of chopped spring onions and not to mention your fav chinese side dish! Enjoy!

Unakka Chemeen or Sun dried shrimp

This side dish has travelled with me all the way from my childhood. "Unnaka Chemeen" or "Sun dried Prawns" is a much loved dish across Kerala. Crunchy, spicy prawns, spicy red chilli and deliciously sweet caramelized onions! Yum! This dish is best served alongside rice or rice gruel. I however like to eat mine like a snack whilst reading a book! It is delicious any way you eat it! It takes a little work but the end product is so worth it!

Ingredients:

Sun Dried Prawns: 250 gms (cleaned)
Shallots: 20 nos
Chilli powder: As per individual spice meter
Curry leaves: a small bunch
Oil:  enough to sautee the prawns and shallots

Preparation:

- Pour the sun dried prawns into a sieve and wash in a drizzle under the pipe . (Tip: Do not keep it immersed in water as it becomes soggy)

- Dry fry the prawns in a wok until the prawns turn pinkish red

- Crush the shallots using a motar and pestle

- Mix salt into the shallots using your fingers

- Into the wok, add the oil and fry the prawns again and keep aside

- Into the same prawn oil, add the crushed, salted shallots and curry leaves and fry until caramelized to almost crisp

- Add in the prawns and chilli powder.

- Stir until the chilli powder is coated evenly and take it off the heat immediately

- Store in an air tight container and enjoy whenever the craving hits you! (preferably a tighlty sealed steel container)