It is also important to note that the earlier generations used to have a house full of people – a few adults and at least a dozen kids, so it was technically impossible to feed such a battalion of people grand things every day. Congee was served almost everyday for breakfast or at least dinner and Shrimp was also one of the accompaniments served along with it apart from a host of other condiments such as chutneys, pickles, preserves and papads (poppadoms). So, the dried Shrimp formed part of the condiments that were regularly stored and found in kitchens all year round.We had a yummy and simple meal a couple of days ago – brown rice congee served with this chutney, the combination and taste was simply heavenly!
Dried Shrimp Chutney
- 50 gm dried shrimp/jawla/galmbo
- 3/4 th small coconut grated or about 1-1/4 packed cups of grated coconut (*see note)
For the masala
- 5-6 dry red chillies *see note
- 1/2 tsp cumin jeera
- 2 pinches of turmeric powder haldi
- 1/2 or 1 level tsp tamarind paste or to taste
- salt to taste just a little as the shrimp already has salt in it
For the tempering/seasoning
- 1 small onion finely sliced
- oil for frying
- Wash the shrimp carefully and squeeze it dry (or place on a fine slotted colander/sieve) and drain. Dry roast it for a couple of minutes on a tawa on a slow flame until it lets out a nice aroma. Keep aside. Dry roast the coconut the coconut on the same tawa till again it lets out a nice aroma and then mix the two.
- Dry grind the red chillies, cumin and turmeric to a powder. Add the tamarind paste and the coconut and shrimp mixture and swirl the mixer for a few seconds. (Add just about 2 tsp water just to get the mixer jar moving). Do not grind it fine. It should remain coarse (shrimp should be coarsely crushed and not ground). Remove the chutney in a bowl.
- Heat some oil in another pan and fry the sliced onions till golden brown. Add them to the shrimp chutney. Serve with piping hot Rice Congee/Kanji/Pez
The nutritional values are only indicative.