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 is a common and much-loved ingredient in a seafood loving coastal town of Mangalore. The most popular way to eat it is to roast it and coarsely grind it along with coconut & spices and serve the chutney along with rice congee (kanji/gruel)
- 50 gm dried shrimp/jawla/galmbo
- 3/4 th small coconut grated or about 1-1/4 packed cups of grated coconut (*see note)
- 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
- 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
You can increase the shrimps upto 100gm if you like a strong taste of shrimp. If you like it 'coconut-y' then add more coconut. Ideally for 50gm shrimps, 1 packed cup of grated coconut works fine. You can use the proportions as per your choice, just ensure you adjust the spice level accordingly